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Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies for Festive Cheer

These Cranberry Pistachio Shortbread Cookies are a delightful blend of tart cranberries and buttery pistachios, perfect for holiday gifting.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Butter Softened; Salted butter can work, just omit added salt.
  • 2/3 cup Powdered Sugar Granulated sugar may be used but will alter texture slightly.
  • 1 teaspoon Vanilla Extract Be sure to use pure extract for the best taste.
  • 1/2 teaspoon Almond Extract If unavailable, additional vanilla can be used.
  • 2 cups All-Purpose Flour For gluten-free, use a 1:1 gluten-free flour blend.
  • 1 pinch Salt Omit if using salted butter.
  • 1 cup Chopped Dried Cranberries Fresh cranberries can make the dough too wet.
  • 1/2 cup Chopped Pistachios Almonds, pecans, or walnuts can be used instead.
  • 1 tablespoon Orange Zest Optional but enhances flavor complexity.
For the Decoration
  • 1 cup White Chocolate & Coconut Oil Use quality chocolate for the best melting results.

Equipment

  • Oven
  • Mixing bowl
  • Electric mixer
  • Baking pan
  • Parchment paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a mixing bowl, combine 1 cup of softened butter with 2/3 cup of powdered sugar. Beat on medium speed until light and fluffy, about 3-4 minutes.
  3. Add 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract, mixing on low speed until incorporated.
  4. Gradually sift in 2 cups of all-purpose flour and a pinch of salt. Blend on low speed until the mixture forms a soft dough.
  5. Fold in 1 cup of chopped dried cranberries and 1/2 cup of chopped pistachios. Optionally add orange zest.
  6. Transfer the dough to the baking pan and press it down evenly. Lightly score the top with a knife.
  7. Bake for 25-30 minutes until golden brown on the edges, and the center is slightly underbaked.
  8. Allow the cookies to cool completely in the pan. Melt the white chocolate with coconut oil until smooth.
  9. Lift the cooled cookies out of the pan using parchment paper, cut into squares, and drizzle with the melted white chocolate.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 120IUCalcium: 10mgIron: 0.5mg

Notes

These cookies are perfect for holiday gifting and can be stored in an airtight container for up to one week.

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