Why Make This Recipe
Cranberry Pistachio Shortbread Cookies are a delightful treat that combines the rich flavors of buttery shortbread with the sweetness of cranberries and the crunch of pistachios. These cookies are perfect for holiday gatherings, afternoon snacks, or a simple dessert. They not only taste great but also look stunning with a touch of white chocolate drizzle. Plus, they are easy to make and will impress your friends and family!
How to Make Cranberry Pistachio Shortbread Cookies
Ingredients
- 1/2 cup dried cranberries
- Zest of 1 orange
- 2 cups all-purpose flour
- 1/4 tsp almond extract
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 1/4 tsp vanilla extract
- 4 oz white chocolate
- 1/2 cup pistachios
- 1 cup unsalted butter
- 1 tbsp coconut oil or butter
Directions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the flour, powdered sugar, salt, and almond extract.
- In another bowl, cream the unsalted butter and coconut oil until light and fluffy.
- Gradually add the dry mixture to the wet mixture, mixing well.
- Stir in the dried cranberries, orange zest, pistachios, and vanilla extract.
- Shape the dough into logs or press into a baking dish.
- Bake for about 20-25 minutes, or until the edges are lightly golden.
- Let cool, then melt the white chocolate and drizzle it over the cookies.
- Slice into pieces and enjoy!
How to Serve Cranberry Pistachio Shortbread Cookies
These cookies are best served fresh, but they can also be paired with a warm cup of tea or coffee. You can display them on a festive platter for a special occasion, making them an attractive addition to any dessert table.
How to Store Cranberry Pistachio Shortbread Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze them. Just make sure to wrap them well to prevent freezer burn.
Tips to Make Cranberry Pistachio Shortbread Cookies
- Make sure the butter is at room temperature for easier mixing.
- If you like a stronger orange flavor, add more zest.
- For added texture, chop the pistachios coarsely instead of finely.
Variation
You can switch out the dried cranberries for dried cherries or raisins if you want a different flavor. Additionally, you can use dark chocolate instead of white chocolate for drizzling.
FAQs
Can I make these cookies gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour.
Can I freeze the dough before baking?
Absolutely! You can freeze the shaped dough for up to three months. Just thaw it in the refrigerator before baking.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden. If you press lightly on the center, it should spring back. If it leaves an indentation, give them a few more minutes.
Print
Cranberry Pistachio Shortbread Cookies
- Total Time: 40 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious buttery shortbread cookies infused with cranberries and pistachios, topped with a white chocolate drizzle. Perfect for holidays and gatherings.
Ingredients
- 1/2 cup dried cranberries
- Zest of 1 orange
- 2 cups all-purpose flour
- 1/4 tsp almond extract
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 1/4 tsp vanilla extract
- 4 oz white chocolate
- 1/2 cup pistachios
- 1 cup unsalted butter, softened
- 1 tbsp coconut oil or butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the flour, powdered sugar, salt, and almond extract.
- In another bowl, cream the unsalted butter and coconut oil until light and fluffy.
- Gradually add the dry mixture to the wet mixture, mixing well.
- Stir in the dried cranberries, orange zest, pistachios, and vanilla extract.
- Shape the dough into logs or press into a baking dish.
- Bake for about 20-25 minutes, or until the edges are lightly golden.
- Let cool, then melt the white chocolate and drizzle it over the cookies.
- Slice into pieces and enjoy!
Notes
For a different flavor, swap cranberries for cherries or raisins, and consider using dark chocolate drizzle.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cookies, shortbread, cranberry, pistachio, dessert, holiday baking