Cranberry Pistachio Shortbread Cookies
Buttery shortbread cookies studded with dried cranberries, pistachios, and orange zest, finished with a smooth white chocolate drizzle.
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- Zest of 1 orange
- ½ cup dried cranberries
- ½ cup pistachios chopped
- ¼ teaspoon almond extract
- ¼ teaspoon vanilla extract
- 4 oz white chocolate chopped
- 1 tablespoon coconut oil or butter
Instructions
- Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the butter and powdered sugar until smooth and pale.
- Mix in almond extract, vanilla extract, and orange zest.
- Add flour and salt, mixing just until a soft dough forms.
- Fold in dried cranberries and chopped pistachios.
- Roll the dough into a log or flatten to about ½-inch thickness and cut into shapes.
- Place cookies on the prepared baking sheet.
- Bake for 15–18 minutes, until the edges are lightly golden.
- Cool completely on a wire rack.
- Melt white chocolate with coconut oil, drizzle over cookies, and allow to set before serving.
Notes
Tips & Variations
- Chill the dough for 20 minutes if it feels too soft
- Swap white chocolate drizzle for dark chocolate if preferred
- Add a pinch of cardamom for warm spice notes
- Use roasted pistachios for deeper nutty flavor
- Shape dough into slices for uniform cookies
Storage
- Room temperature: Store in an airtight container for up to 5 days
- Refrigerator: Up to 10 days
- Freezer: Freeze baked cookies (undecorated) for up to 2 months