Description
Discover the joy of Cranberry Pistachio Shortbread Cookies, a festive treat with buttery goodness, tart cranberries, and crunchy pistachios.
Ingredients
Scale
- 1 cup Butter (softened, salted or unsalted)
- 0.5 cup Powdered Sugar (do not use granulated sugar)
- 2 cups All-Purpose Flour (or gluten-free 1:1 baking flour)
- 0.25 teaspoon Salt (omit if using salted butter)
- 1 teaspoon Vanilla Extract (pure vanilla preferred)
- 0.5 teaspoon Almond Extract (optional)
- 0.5 cup Chopped Cranberries (or dried pineapple for a twist)
- 0.5 cup Chopped Pistachios (omit for nut-free version)
- 1 teaspoon Orange Zest (optional)
- 0.5 cup White Chocolate (for melting)
- 1 teaspoon Coconut Oil (for a silky drizzle)
Instructions
- Preheat the oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar using an electric mixer until light and fluffy.
- Add vanilla and almond extracts to the creamed mixture and mix until incorporated.
- Gradually add all-purpose flour and salt, mixing until just combined.
- Fold in chopped cranberries and pistachios into the dough gently.
- Transfer the dough into the prepared baking pan and press it evenly, scoring lightly for cutting later.
- Bake for 25-30 minutes until edges are golden brown and center is slightly underbaked.
- Cool completely in the pan on a wire rack after removing from the oven.
- Melt white chocolate with coconut oil in the microwave, then drizzle over cooled cookies.
- Lift cookies from the pan and cut into squares or bars for serving.
Notes
- Use gluten-free flour for a gluten-free option.
- Substitute dried pineapple for cranberries for a different flavor.
- Omit pistachios for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg