Description
Indulge in the festive spirit with these delightful Cranberry Pistachio Shortbread Cookies, the holiday cookie that actually looks fancy! With their rich, buttery flavor and vibrant colors, these cookies are perfect for any gathering or as a thoughtful gift. The combination of tart dried cranberries and crunchy pistachios creates a delicious flavor profile that will impress your guests. Drizzled with white chocolate for an extra touch of elegance, these cookies are deceptively simple to make.
Ingredients
Scale
- 1 cup (2 sticks) 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.
- Cream together 1 cup unsalted butter and 1/2 cup powdered sugar until light and fluffy.
- Mix in 1/4 tsp vanilla extract and 1/4 tsp almond extract.
- Gradually add 2 cups all-purpose flour and 1/2 tsp salt; mix until just combined.
- Fold in 1/2 cup chopped dried cranberries and 1/2 cup chopped pistachios.
- Press dough into the prepared pan, score lightly into squares, and bake for 25-30 minutes until golden at the edges.
- Allow to cool before drizzling with melted white chocolate.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg