Cranberry Pistachio Shortbread Cookies: The Holiday Cookie That Actually Looks Fancy
Indulge in the festive spirit with our delightful Cranberry Pistachio Shortbread Cookies! These cookies combine rich, buttery shortbread with tart cranberries and crunchy pistachios, all elegantly drizzled with white chocolate. Perfect for holiday gatherings or as a sweet gift, they are simple to make and sure to impress. With their vibrant colors and melt-in-your-mouth texture, these cookies embody the warmth of the holiday season while being easy enough for any home baker. Gather your loved ones in the kitchen, and create these stunning treats that will surely leave everyone wanting more!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
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, chopped
- 1/2 cup shelled pistachios, chopped
- Zest of 1 orange (optional)
- 4 oz white chocolate, chopped
- 1 tbsp coconut oil or butter
Instructions
- Preheat your oven to 325°F and line an 8×8 baking pan with parchment paper.
- In a large bowl, cream together the butter and powdered sugar until fluffy. Mix in vanilla and almond extracts.
- Gradually add flour and salt, mixing until just combined.
- Fold in cranberries, pistachios, and orange zest.
- Press dough into the prepared pan and score lightly into squares. Bake for 25-30 minutes until edges are golden.
- Allow cooling completely before cutting.
- For the drizzle, melt white chocolate with coconut oil until smooth; drizzle over cookies and let set.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 160
- Sugar: 7g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg