Cranberry Pistachio Shortbread Cookies
Indulge in the delightful flavors of Cranberry Pistachio Shortbread Cookies, the perfect festive treat that impresses with both taste and presentation. These cookies blend rich, buttery goodness with tart cranberries and crunchy pistachios, embodying the essence of the holiday season while remaining easy to make. Ideal for gatherings or cozy nights at home, they are sure to become a favorite. Drizzled with creamy white chocolate, these cookies look as elegant as they taste. Bake a batch to share or simply savor them yourself—you’ll find it hard to resist this simple yet sophisticated indulgence!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup dried cranberries, chopped
- ½ cup shelled pistachios, chopped
- Zest of 1 orange (optional)
- 4 oz white chocolate, chopped (for drizzle)
- 1 tbsp coconut oil (for drizzle)
Instructions
- Preheat oven to 325°F (160°C) and line an 8×8 baking pan with parchment paper.
- Cream together butter and powdered sugar until fluffy. Mix in vanilla and almond extracts.
- Gradually add flour and salt; mix on low until just combined.
- Fold in cranberries, pistachios, and orange zest until evenly distributed.
- Press dough into the prepared pan and score the top lightly for easy cutting.
- Bake for 25-30 minutes until edges are golden; cool in the pan.
- Melt white chocolate and coconut oil together; drizzle over cooled cookies.
- Lift cookies from the pan using parchment; cut into squares.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg