Introduction

Cranberry Pistachio Shortbread Cookies are a delightful holiday treat that look as elegant as they taste. With a buttery crumb, festive dried cranberries, crunchy pistachios, and a drizzle of white chocolate, these cookies are perfect for sharing or gifting.

The image shows a stack of three round white chocolate bars, each with a smooth creamy white top layer and filled with a dense base mixed with green pistachio pieces and red dried cranberries. The top two bars reveal a cross-section that shows the light beige, slightly crumbly texture filled evenly with bright green nuts and deep red berries inside. The bottom bar is whole, showing a smooth white surface with visible nut and berry bits poking through the edges. A few additional pistachios and cranberries lie on a white marbled surface around the stack. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
Step 2: In a large bowl, cream the butter and powdered sugar together until light and fluffy, about 3 to 4 minutes using an electric mixer. Stir in the vanilla and almond extracts until combined.
Step 3: Add the flour and salt, mixing on low speed just until incorporated. Avoid overmixing to keep the shortbread tender.
Step 4: Fold in the chopped cranberries, pistachios, and orange zest if using, creating a colorful, festive dough.
Step 5: Press the dough evenly into the prepared pan. Use the bottom of a measuring cup to firmly pack it down. Lightly score the top into squares or rectangles to make cutting easier later.
Step 6: Bake for 25-30 minutes until the edges are lightly golden. The center may look slightly underbaked, which is perfect. Allow to cool completely in the pan.
Step 7: Melt the white chocolate and coconut oil (or butter) in 30-second intervals in the microwave, stirring after each interval until smooth.
Step 8: Drizzle the melted white chocolate over the cooled shortbread in any pattern you like. Let the chocolate set for about 15 minutes.
Step 9: Lift the shortbread out of the pan using the parchment paper overhang. Cut into squares or bars with a sharp knife, wiping the blade clean between cuts for neat edges.

Tips & Variations

For extra flavor, toast the pistachios lightly before chopping.
Swap orange zest for lemon zest for a different citrus note.
Use dark or milk chocolate instead of white chocolate for drizzling if preferred.
Make sure your butter is at room temperature for easier creaming and a lighter texture.
If you don’t have almond extract, vanilla extract alone works fine, but the almond adds a special touch.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. When reheating, allow refrigerated or frozen cookies to come to room temperature to preserve texture and flavor.

How to Serve

Three pieces of blondie bars stacked on a white plate with a white marbled texture background. Each bar has a light tan base showing a soft texture speckled with red dried cranberries and green pistachio nuts inside. The top of each bar is covered with a thick layer of white icing that drips slightly over the edges. Around the plate, loose pistachio nuts and dried cranberries are scattered. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but omit or reduce the added salt in the recipe to avoid making the cookies too salty.

Can I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results. Be sure to check that your mix includes xanthan gum or add some for structure.