Description
Buttery and rich shortbread cookies packed with sweet-tart dried cranberries and crunchy pistachios, finished with a drizzle of silky white chocolate. Perfect for holidays or anytime you crave a sweet, nutty treat.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, finely chopped
1/3 cup shelled pistachios, roughly chopped
1/2 cup white chocolate chips or chunks, for drizzling
Instructions
- Cream the softened butter and powdered sugar in a large bowl until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, stirring just until a soft dough forms.
- Gently fold in the chopped cranberries and pistachios.
- Divide the dough into two logs (about 1.5 inches in diameter), wrap in plastic wrap, and chill for at least 2 hours until firm.
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch rounds and place them on the prepared baking sheet.
- Bake for 14–16 minutes, just until the edges begin to turn golden.
- Let the cookies cool completely on a wire rack.
- Melt the white chocolate using a double boiler or microwave in short intervals, then drizzle over the cooled cookies. Let it set before serving or storing.
Notes
Swap pistachios with almonds or pecans for a different nutty flavor.
Add orange zest to the dough for a citrusy twist.
Use dark chocolate instead of white for a richer contrast.
Shape dough into rectangles or squares for a rustic presentation.
Store in an airtight container at room temperature for up to 1 week, refrigerate for up to 10 days, or freeze for up to 2 months.
- Prep Time: 15 minutes (plus 2 hours chilling)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
