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