Description
Indulge in the festive spirit with these Cranberry Pistachio Shortbread Cookies: The Holiday Cookie That Actually Looks Fancy. Rich and buttery, these cookies are a delightful combination of tart cranberries and crunchy pistachios, finished off with a luscious white chocolate drizzle. They are not only visually stunning but also incredibly easy to make, making them perfect for holiday gatherings or as thoughtful gifts.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup shelled pistachios, roughly chopped
- Zest of 1 orange (optional)
- 4 oz white chocolate, chopped
- 1 tbsp coconut oil or butter
Instructions
- Preheat oven to 325°F and line an 8×8 baking pan with parchment paper.
- In a mixing bowl, cream together room temperature butter and powdered sugar until light and fluffy.
- Add vanilla and almond extracts; mix until combined.
- Gradually incorporate flour and salt until just combined; avoid overmixing.
- Fold in cranberries and pistachios.
- Press dough evenly into the prepared pan; score lightly into squares.
- Bake for 25-30 minutes until edges are golden; let cool completely before cutting.
- Melt white chocolate with coconut oil; drizzle over cooled cookies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg