Description
These festive Cranberry Pistachio Shortbread Cookies are buttery, crumbly, and perfectly balanced with tart dried cranberries, crunchy pistachios, and sweet white chocolate. Perfect for holiday baking, these cookies are easy to make and create an impressive holiday treat or gift.
Ingredients
1 cup unsalted butter, softened
3/4 cup powdered sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1 cup dried cranberries, chopped
1 cup pistachios, chopped
1 teaspoon vanilla extract
1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the chopped cranberries, pistachios, and white chocolate chips.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Variations: Substitute white chocolate chips with dark or milk chocolate, or add a touch of orange zest for a citrus flavor twist.
Chill the Dough: If your dough feels too soft, chill it for 10-15 minutes before baking to help cookies hold their shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, Holiday
Nutrition
- Serving Size: 24 cookies
- Calories: 160 kcal per cookie