Cranberry Pistachio Shortbread Cookies: Easy Holiday Treats That Impress
Cranberry Pistachio Shortbread Cookies: The Holiday Cookie That Actually Looks Fancy, perfect for impressing guests.
Equipment
- Oven
- mixing bowl
- electric mixer
- measuring cup
- 8x8 baking pan
- parchment paper
- Microwave
Ingredients
For the Shortbread Base
- 1 cup unsalted butter, room temperature
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 cups all-purpose flour
- ½ teaspoon salt
For the Mix-Ins
- ½ cup dried cranberries, roughly chopped
- ½ cup shelled pistachios, roughly chopped
- Zest of 1 orange optional
For the Drizzle
- 4 oz white chocolate, chopped
- 1 tablespoon coconut oil or butter
Instructions
Preparation
- Preheat your oven to 325°F. Line an 8×8 baking pan with parchment paper, leaving some overhang for easy removal later.
- In a large bowl, cream the butter and powdered sugar until light and fluffy — about 3-4 minutes with an electric mixer. Add vanilla and almond extracts and mix until combined.
- Add flour and salt, mixing on low speed until just combined. Don’t overmix.
- Fold in chopped cranberries, pistachios, and optional orange zest.
- Press the dough evenly into your prepared pan. Score the top lightly into squares or rectangles.
- Bake for 25-30 minutes until the edges are lightly golden. Let it cool completely before cutting.
- Melt white chocolate and coconut oil in the microwave, stirring between each interval until smooth. Drizzle over cooled shortbread.
- Use the parchment overhang to lift the shortbread out of the pan. Cut into squares or bars.
Notes
Stack them on a pretty plate with some fresh cranberries for a festive touch. Perfect with coffee or tea.
Nutrition
Serving: 1cookieCalories: 185kcalCarbohydrates: 18gProtein: 3gFat: 12g
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