Cranberry Pistachio Shortbread Cookies Recipe
These Cranberry Pistachio Shortbread Cookies combine buttery, tender shortbread with tart dried cranberries, crunchy pistachios, and a hint of orange zest. Finished with a drizzle of smooth white chocolate, these festive cookies offer a perfect balance of flavors and textures, ideal for holiday gatherings or anytime you crave a sweet, nutty treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Shortbread Dough
- 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)
White Chocolate Drizzle
- 4 oz white chocolate, chopped
- 1 tbsp coconut oil or butter
Instructions
- Prep Like a Pro: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang to easily remove the baked shortbread later.
- Cream That Butter: In a large bowl, using an electric mixer, cream together the room temperature butter and powdered sugar until light and fluffy, about 3-4 minutes. Add the vanilla and almond extracts, mixing until combined.
- Flour Power: Add the all-purpose flour and salt to the butter mixture. Mix on low speed just until the dough comes together. Avoid overmixing to keep the shortbread tender.
- The Fun Part: Gently fold in the chopped dried cranberries, pistachios, and orange zest if using. The dough should look lively and colorful with these additions.
- Press and Bake: Transfer the dough to your prepared baking pan. Press it down evenly using the bottom of a measuring cup to compact it well. Lightly score the top with a knife into squares or rectangles to make cutting easier after baking.
- Bake: Bake in the preheated oven for 25-30 minutes until the edges are lightly golden and the center looks slightly underbaked. Remove from the oven and let cool completely in the pan.
- Drizzle Drama: Melt the chopped white chocolate and coconut oil (or butter) together in 30-second increments in the microwave, stirring after each interval until smooth. Drizzle the melted chocolate over the cooled shortbread in your desired pattern. Let the chocolate set for about 15 minutes.
- Cut and Conquer: Use the parchment paper overhang to lift the shortbread out of the pan. Cut into squares or bars using a sharp knife, wiping the blade clean between cuts for neat edges. Serve and enjoy!
Notes
- Room temperature butter is key for properly creaming and achieving the right texture.
- Do not overmix the dough after adding flour to maintain tender shortbread.
- Orange zest is optional but adds a bright, citrusy note that complements the cranberries and pistachios beautifully.
- For a dairy-free option, use coconut oil instead of butter for the dough and drizzle.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie (approx. 1.5 x 1.5 inch square)
- Calories: 160
- Sugar: 7g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cranberry pistachio shortbread cookies, holiday cookies, white chocolate drizzle cookies, festive shortbread, easy cookie recipe
