Cranberry Pistachio Shortbread Cookies: The Elegant Holiday Treat Recipe
Cranberry Pistachio Shortbread Cookies are a festive holiday treat that combines buttery, tender shortbread with tart dried cranberries, crunchy pistachios, and a hint of orange zest. Finished with a delicate white chocolate drizzle, these elegant cookies are perfect for gifting or holiday celebrations, offering a fancy look with simple baking techniques.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings (depending on cut size) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Shortbread Dough
- 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)
White Chocolate Drizzle
- 4 oz white chocolate, chopped
- 1 tbsp coconut oil or butter
Instructions
- Prep Like a Pro: Preheat your oven to 325°F and line an 8×8 baking pan with parchment paper, leaving overhangs to easily lift out the baked shortbread later.
- Cream That Butter: In a large bowl, beat the room temperature unsalted butter and powdered sugar using an electric mixer until light and fluffy, approximately 3-4 minutes. Then add the vanilla and almond extracts, mixing until fully combined.
- Flour Power: Add the all-purpose flour and salt to the butter mixture and mix on low speed just until combined. Be careful not to overmix to maintain a tender shortbread texture.
- The Fun Part: Gently fold in the chopped dried cranberries, pistachios, and orange zest if using, distributing them evenly throughout the dough.
- Press and Bake: Press the dough evenly into the prepared baking pan, using the bottom of a measuring cup to pack it down firmly. Lightly score the top into squares or rectangles to make cutting easier after baking. Bake for 25-30 minutes until the edges turn lightly golden and the center appears slightly underbaked. Allow the shortbread to cool completely in the pan.
- Drizzle Drama: Melt the white chocolate together with coconut oil or butter in 30-second intervals in the microwave, stirring between each to achieve a smooth consistency. Drizzle the melted chocolate over the cooled shortbread in your desired pattern. Let the chocolate set for about 15 minutes.
- Cut and Conquer: Use the parchment paper edges to lift the shortbread from the pan. Cut into squares or bars with a sharp knife, wiping the blade clean between cuts for neat edges.
Notes
- Room temperature butter is key for creamy, fluffy creaming with sugar.
- Don’t overmix the dough to keep the shortbread tender.
- Optional orange zest adds a fresh, citrusy note that complements the cranberries and pistachios.
- Scoring the dough before baking helps achieve clean cuts after baking.
- The white chocolate drizzle can be substituted with dark or milk chocolate if preferred.
- Store cookies in an airtight container at room temperature for up to one week.
Keywords: cranberry pistachio shortbread, holiday cookies, white chocolate drizzle, festive cookies, easy shortbread recipe
