Why make this recipe
Cranberry Pistachio Shortbread Cookies are the perfect blend of sweet and slightly salty. They look fancy but are easy to make, making them a great addition to your holiday cookie platter. The bright red cranberries and green pistachios give them a festive vibe that is sure to impress your guests. Plus, who can resist the rich, buttery flavor of shortbread? These cookies not only taste delicious, but they also make for stunning gifts or treats for any holiday gathering.
How to make Cranberry Pistachio Shortbread Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract (trust me on this one)
- 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 but chef’s kiss)
- 4 oz white chocolate, chopped
- 1 tbsp coconut oil or butter
Directions
Step 1: Prep Like a Pro
Preheat your oven to 325°F. Line an 8×8 baking pan with parchment paper, leaving some overhang for easy removal later. You’ll thank me for this.
Step 2: Cream That Butter
In a large bowl, cream the butter and powdered sugar until it’s light and fluffy — about 3-4 minutes with an electric mixer. Add vanilla and almond extracts and mix until combined. This is where the magic starts, people.
Step 3: Flour Power
Add flour and salt, mixing on low speed until just combined. Don’t overmix or your shortbread will be tough instead of tender, and nobody wants angry cookies.
Step 4: The Fun Part
Fold in chopped cranberries, pistachios, and orange zest if you’re using it. The dough should look like confetti had a baby with Christmas.
Step 5: Press and Bake
Press the dough evenly into your prepared pan. Use the bottom of a measuring cup to really pack it down. Score the top lightly into squares or rectangles. This makes cutting easier later. Bake for 25-30 minutes until the edges are lightly golden. The center should still look slightly underbaked. Let it cool completely in the pan before cutting.
Step 6: Drizzle Drama
Melt white chocolate and coconut oil in 30-second intervals in the microwave, stirring between each interval until smooth. Drizzle over cooled shortbread in whatever pattern makes your heart happy. Let the chocolate set for about 15 minutes.
Step 7: Cut and Conquer
Use the parchment overhang to lift the shortbread out of the pan. Cut into squares or bars with a sharp knife, wiping the blade between cuts for clean edges.
How to serve Cranberry Pistachio Shortbread Cookies
These cookies can be served as is or dressed up with a sprinkle of powdered sugar on top. They are perfect for holiday gatherings, cookie exchanges, or simply enjoyed with a cup of tea or coffee. For an extra festive touch, you can place them in a decorative tin or box as a gift.
How to store Cranberry Pistachio Shortbread Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for about a week. If you want to keep them for longer, you can freeze the cookies. Just wrap them well in plastic wrap and place them in a freezer bag. They will be good for up to three months.
Tips to make Cranberry Pistachio Shortbread Cookies
- Make sure your butter is at room temperature for easy creaming.
- Don’t skip the almond extract; it adds a lovely flavor.
- If you want a more intense orange flavor, use more zest.
- For a fun twist, try adding different nuts or dried fruits.
variation
You can substitute the cranberries and pistachios with other ingredients like dried cherries and walnuts for a different flavor profile. Chocolate chips could also be added for a sweeter touch.
FAQs
Q: Can I make these cookies ahead of time?
A: Yes! You can make the dough ahead and freeze it. Just thaw and bake when you’re ready.
Q: Can I use salted butter instead of unsalted?
A: While you can, it’s best to use unsalted butter for more control over the saltiness of the cookies.
Q: What can I use instead of white chocolate?
A: You can use milk or dark chocolate if you prefer. Just melt them the same way as the white chocolate.
Cranberry Pistachio Shortbread Cookies
- Total Time: 45 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Deliciously rich shortbread cookies with a festive blend of cranberries and pistachios, perfect for holiday gatherings.
Ingredients
- 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.
- Cream the butter and powdered sugar until light and fluffy, then mix in the vanilla and almond extracts.
- Add flour and salt, mixing on low speed until just combined.
- Fold in cranberries, pistachios, and optional orange zest.
- Press the dough into the prepared pan and score the top lightly. Bake for 25-30 minutes until edges are golden.
- Let cool completely in the pan before cutting.
- Melt white chocolate and coconut oil, drizzle over cooled shortbread, and let set for 15 minutes.
- Lift the shortbread out of the pan using the parchment and cut into squares.
Notes
Store cookies in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
