Cranberry Pistachio Shortbread Cookies Recipe
Cranberry Pistachio Shortbread Cookies are buttery, tender, and packed with festive flavors. These cookies combine the rich creaminess of shortbread with tart dried cranberries, crunchy pistachios, and a hint of orange zest, finished with a luscious white chocolate drizzle. Perfect for holiday gatherings or an elegant treat any time of year.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 50 minutes
- Yield: 16-20 cookies 1x
- Category: Dessert, Cookies
- 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 on the sides for easy removal of the cookies later.
- Cream That Butter: In a large bowl, cream together the unsalted butter and powdered sugar until light and fluffy—about 3 to 4 minutes using an electric mixer. Add the vanilla and almond extracts and mix until fully incorporated, creating the perfect base for your shortbread.
- Flour Power: Gradually add the all-purpose flour and salt to the butter mixture, stirring on low speed just until combined. Be careful not to overmix to keep your shortbread tender and crumbly instead of tough.
- The Fun Part: Fold in the chopped dried cranberries, pistachios, and orange zest if using. The dough will look festive and colorful, like a holiday party in a bowl.
- Press and Bake: Press the shortbread dough evenly into the prepared baking pan. Use the bottom of a measuring cup to press it down firmly for an even thickness. Lightly score the top of the dough into squares or rectangles to make cutting easier after baking. Bake for 25 to 30 minutes until the edges are lightly golden but the center still looks slightly underbaked. Allow the shortbread to cool completely in the pan.
- Drizzle Drama: Melt the white chocolate and coconut oil or butter together in 30-second intervals in the microwave, stirring between each until smooth. Drizzle the melted chocolate over the cooled shortbread in your preferred pattern. Let it set for about 15 minutes before serving.
- Cut and Conquer: Gently lift the shortbread out of the pan using the parchment paper overhang. Cut into neat squares or bars with a sharp knife, wiping the blade between cuts for clean edges. Enjoy your festive, buttery cookies!
Notes
- If you don’t have almond extract, you can omit it or substitute with an equal amount of vanilla extract for a milder flavor.
- For extra zest, increase the orange zest slightly but avoid adding too much to keep balance.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Nutrition
- Serving Size: 1 cookie (based on 20 servings)
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: cranberry pistachio shortbread, holiday cookies, white chocolate drizzle, festive dessert, easy shortbread recipe
