Name: Cranberry Pistachio Shortbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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

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why make this recipe

Cranberry Pistachio Shortbread Cookies are the perfect holiday treat that not only satisfy your sweet tooth but also impress your friends and family. These cookies have a wonderful blend of nutty pistachios and tart cranberries, making them a colorful and festive addition to any dessert table. Plus, the white chocolate drizzle adds a fancy touch without requiring complex skills. It’s a simple recipe that looks and tastes amazing!

how to make Cranberry Pistachio Shortbread Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
1/4 tsp vanilla extract
1/4 tsp almond extract (trust me on this one)
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 but chef’s kiss)
4 oz white chocolate, chopped
1 tbsp coconut oil or butter

Directions:

Step 1: Prep Like a Pro
Preheat your oven to 325°F. Line an 8×8 baking pan with parchment paper, leaving some overhang for easy removal later. You’ll thank me for this.

Step 2: Cream That Butter
In a large bowl, cream the butter and powdered sugar until it’s light and fluffy — about 3-4 minutes with an electric mixer. Add vanilla and almond extracts and mix until combined. This is where the magic starts, people.

Step 3: Flour Power
Add flour and salt, mixing on low speed until just combined. Don’t overmix or your shortbread will be tough instead of tender, and nobody wants angry cookies.

Step 4: The Fun Part
Fold in chopped cranberries, pistachios, and orange zest if you’re using it. The dough should look like confetti had a baby with Christmas.

Step 5: Press and Bake
Press the dough evenly into your prepared pan. Use the bottom of a measuring cup to really pack it down. Score the top lightly into squares or rectangles — this makes cutting easier later. Bake for 25-30 minutes until the edges are lightly golden. The center should still look slightly underbaked. Let it cool completely in the pan before cutting.

Step 6: Drizzle Drama
Melt white chocolate and coconut oil in 30-second intervals in the microwave, stirring between each interval until smooth. Drizzle over cooled shortbread in whatever pattern makes your heart happy. Let the chocolate set for about 15 minutes.

Step 7: Cut and Conquer
Use the parchment overhang to lift the shortbread out of the pan. Cut into squares or bars with a sharp knife, wiping the blade between cuts for clean edges.

how to serve Cranberry Pistachio Shortbread Cookies

Serve these beautiful cookies on a festive platter at your holiday gatherings. Pair them with a warm cup of tea or coffee for a delightful treat. You can also package them in a decorative box to give as gifts to friends and family.

how to store Cranberry Pistachio Shortbread Cookies

Store your cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, you can freeze them for up to three months. Just make sure to store them in a freezer-safe bag or container.

tips to make Cranberry Pistachio Shortbread Cookies

Make sure your butter is at room temperature for easier mixing.
Use a gentle hand when mixing and folding in the ingredients to avoid tough cookies.
Feel free to experiment with different nuts or dried fruits for varied flavors.
If you don’t have almond extract, you can skip it or use more vanilla.

variation

Try substituting the dried cranberries with dried cherries or apricots for a different flavor. You can also swap pistachios for walnuts or pecans to change the taste profile.

FAQs

Q1: Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend to make it gluten-free.

Q2: What if I don’t have white chocolate?
You can use milk chocolate or dark chocolate instead, or skip the chocolate drizzle entirely.

Q3: How can I make these cookies more festive?
You can add festive holiday sprinkles on top of the melted chocolate or use colored chocolate melts for the drizzle.