Cranberry Pistachio Shortbread Cookies: The Holiday Cookie That Actually Looks Fancy
Indulge in the festive charm of Cranberry Pistachio Shortbread Cookies, the holiday treat that combines elegance with simplicity. These delightful cookies are perfect for any celebration and are sure to impress your family and friends without requiring advanced baking skills. With a buttery texture, the sweet-tart cranberries complement the nutty crunch of pistachios, while a drizzle of white chocolate brings a decadent finish. Whether you’re hosting a gathering or treating yourself after a long day, these cookies will add a touch of holiday magic to your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 16 cookies 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 oven to 325°F and line an 8×8 baking pan with parchment paper.
- In a large bowl, cream together butter and powdered sugar until light and fluffy. Mix in vanilla and almond extracts.
- Gradually add flour and salt, mixing on low speed until just combined.
- Fold in cranberries, pistachios, and optional orange zest.
- Press dough into the prepared pan, score lightly, and bake for 25-30 minutes until edges are golden.
- Cool completely before melting white chocolate with coconut oil. Drizzle over cooled cookies and let set.
- Lift from pan using parchment and cut into squares.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 6g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg