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Cranberry Pistachio Shortbread Cookies: The Holiday Cookie That Actually Looks Fancy

Cranberry Pistachio Shortbread Cookies: The Holiday Cookie That Actually Looks Fancy

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Indulge in the festive spirit with these delightful Cranberry Pistachio Shortbread Cookies: The Holiday Cookie That Actually Looks Fancy. Rich and buttery, these cookies are studded with tart cranberries and crunchy pistachios, then drizzled with smooth white chocolate for an elegant finish. Perfect for gifting or serving at holiday gatherings, they combine a sophisticated look with a simple preparation process. With just a few key ingredients and straightforward steps, even novice bakers can create these gourmet treats that taste like Christmas morning. Enjoy their colorful appearance and versatile nature as both a sweet snack and a festive dessert!

Ingredients

Scale
  • 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)
  • Zest of 1 orange (optional)
  • 4 oz white chocolate (chopped)
  • 1 tbsp coconut oil or butter

Instructions

  1. Preheat oven to 325°F. Line an 8×8 baking pan with parchment paper.
  2. In a large bowl, cream together the unsalted butter and powdered sugar until light and fluffy. Mix in vanilla and almond extracts.
  3. Gradually add all-purpose flour and salt, mixing on low speed until just combined.
  4. Fold in chopped cranberries, pistachios, and optional orange zest.
  5. Press the dough evenly into the prepared pan; score lightly for easy cutting later.
  6. Bake for 25-30 minutes until edges are golden but center appears slightly underbaked. Cool completely in pan.
  7. Melt white chocolate with coconut oil in intervals until smooth; drizzle over cooled shortbread.
  8. Lift out using parchment overhang; cut into squares or bars.

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