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Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies: Irresistibly Festive Treats

Cranberry Pistachio Shortbread Cookies are festive treats combining tangy cranberries and crunchy pistachios in a buttery shortbread.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread
  • 1 cup Butter softened, use salted butter if preferred
  • 1/2 cup Powdered Sugar no substitutions recommended
  • 1 teaspoon Vanilla Extract essential for flavor
  • 1/2 teaspoon Almond Extract replace with more vanilla if needed
  • 2 cups All-Purpose Flour substitute with gluten-free blend if needed
  • 1/4 teaspoon Salt omit if using salted butter
For the Mix-ins
  • 1 cup Chopped Cranberries can substitute with dried cherries or pineapple
  • 1/2 cup Chopped Pistachios can replace with chopped almonds, pecans, or walnuts
  • 1 tablespoon Orange Zest optional, omit for a more subtle flavor
For the Drizzle
  • 1 cup White Chocolate dark chocolate is a good alternative
  • 1 tablespoon Coconut Oil omit if not using drizzle

Equipment

  • 8x8-inch baking pan
  • Mixing bowl
  • Electric mixer
  • Spatula
  • parchment paper
  • Double boiler

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 large mixing bowl, cream together softened butter and powdered sugar using an electric mixer for about 3-4 minutes until fluffy.
  3. Add vanilla and almond extracts to the mixture and mix until fully combined.
  4. Gradually add all-purpose flour and salt, mixing on low speed just until combined. Avoid overmixing.
  5. Fold in chopped cranberries, pistachios, and optional orange zest until evenly distributed.
  6. Transfer the dough to the prepared pan, pressing it down firmly, and score the surface for easy cutting after baking.
  7. Bake in the preheated oven for 25-30 minutes until edges are golden and center appears slightly underbaked.
  8. Allow the cookies to cool completely in the pan for about 30-40 minutes.
  9. Prepare the drizzle by melting white chocolate and coconut oil until smooth.
  10. Drizzle the melted chocolate over the cooled shortbread and let set for 15 minutes before cutting into squares.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 50mgSugar: 6gVitamin A: 5IUCalcium: 2mgIron: 3mg

Notes

For best results, use room temperature butter and chill the dough if it's too soft. Store in an airtight container for freshness.

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