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Cranberry Pistachio Shortbread Cookies cut into squares with white chocolate drizzle on parchment paper

Cranberry Pistachio Shortbread Cookies

Buttery shortbread cookies packed with tart cranberries and crunchy pistachios, finished with elegant white chocolate drizzle
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 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
  • 1 orange zest optional
  • 4 oz white chocolate chopped
  • 1 tbsp coconut oil or butter

Equipment

  • 8x8 baking pan
  • Electric mixer
  • Parchment paper
  • Sharp knife
  • Large bowl

Method
 

  1. Preheat oven to 325°F. Line an 8×8 baking pan with parchment paper, leaving overhang for easy removal.
  2. Cream butter and powdered sugar with electric mixer for 3-4 minutes until light and fluffy. Add vanilla and almond extracts, mix until combined.
  3. Add flour and salt, mixing on low speed until just combined. Fold in cranberries, pistachios, and orange zest if using.
  4. Press dough evenly into prepared pan using bottom of measuring cup. Score top lightly into squares for easier cutting later.
  5. Bake 25-30 minutes until edges are lightly golden but center looks slightly pale and set. Cool completely in pan.
  6. Melt white chocolate and coconut oil in microwave in 30-second intervals, stirring between each. Drizzle over cooled shortbread.
  7. Let chocolate set 15 minutes, then lift from pan using parchment overhang. Cut into squares with sharp knife, wiping blade between cuts.

Notes

Don't overmix flour or shortbread will be tough. Center should look slightly pale and set when removing from oven. Store in airtight container up to 1 week or freeze up to 3 months. If white chocolate seizes, add extra coconut oil and whisk until smooth.