Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies

Author: Chef Elsa Prep Time: 15 min
Cook Time: 30 min Total Time: 45 min
Yield: 16 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description Delicious and festive shortbread cookies featuring cranberries and pistachios, drizzled with white chocolate for a holiday treat.

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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Instructions

  1. Preheat your oven to 325°F. Line an 8×8 baking pan with parchment paper.
  2. Cream the butter and powdered sugar until light and fluffy, then add vanilla and almond extracts.
  3. Add flour and salt, mixing on low speed until combined.
  4. Fold in chopped cranberries, pistachios, and orange zest.
  5. Press the dough into the prepared pan, score lightly, and bake for 25-30 minutes.
  6. Melt the white chocolate and coconut oil, then drizzle over cooled shortbread.
  7. Lift the shortbread out using the parchment and cut into squares or bars.

Notes

  1. Notes
  2. Use room temperature butter for easier mixing. Experiment with different nuts and dried fruits for varied flavors.