Cranberry Pistachio Shortbread Cookies: The Holiday Cookie That Actually Looks Fancy
Delight in the festive spirit with these exquisite Cranberry Pistachio Shortbread Cookies, a perfect blend of buttery richness and vibrant flavors. These cookies are not only visually stunning but also incredibly easy to make, making them an ideal choice for holiday gatherings or cozy nights at home. The tartness of cranberries paired with the crunch of pistachios creates a flavor explosion that will impress everyone. Topped with a drizzle of white chocolate, these cookies look fancy enough for any occasion while being simple enough for any baker to master.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 325°F and line an 8×8 baking pan with parchment paper.
- In a large bowl, cream together unsalted butter and powdered sugar until light and fluffy. Mix in vanilla and almond extracts.
- Gradually add all-purpose flour and salt, mixing just until combined.
- Gently fold in chopped cranberries, pistachios, and optional orange zest.
- Press dough into your prepared pan, score lightly for cutting, and bake for 25-30 minutes until edges are golden.
- Melt white chocolate with coconut oil, drizzle over cooled cookies, let set, then cut into squares.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 7g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg