Cranberry Pistachio Shortbread Cookies
These Cranberry Pistachio Shortbread Cookies are a festive treat perfect for the holiday season. With bursts of sweet cranberries, crunchy pistachios, and a hint of orange zest, these buttery cookies are as beautiful as they are delicious. A drizzle of white chocolate takes them to the next level!
Servings: 22 cookies
Ingredients
- 10 Tablespoons (142 g) unsalted butter, room temperature
- 1/2 cup (60 g) confectioners sugar
- 2 Tablespoons orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups (195 g) all purpose flour
- 1/2 cup (70 g) roasted and salted shelled pistachios, roughly chopped
- 1/2 cup (55 g) dried sweetened cranberries, roughly chopped
- granulated sugar or turbinado, for rolling
- 3 ounces white chocolate, for drizzling
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and confectioners' sugar using a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).10 Tablespoons (142 g) unsalted butter, room temperature, 1/2 cup (60 g) confectioners sugar
- Add the Flavorings: Add the orange zest, vanilla extract, and almond extract. Mix until combined.2 Tablespoons orange zest, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Fold in Mix-Ins: Fold in the flour, pistachios, and cranberries until just combined.1 1/2 cups (195 g) all purpose flour, 1/2 cup (70 g) roasted and salted shelled pistachios, roughly chopped, 1/2 cup (55 g) dried sweetened cranberries, roughly chopped
- Shape the Dough: Transfer the dough onto a large sheet of parchment paper or plastic wrap. Roll the dough into a log shape about 2 inches in diameter.
- Roll in Sugar: Once the log is shaped, roll it in granulated sugar or turbinado sugar until evenly coated. This adds a nice sugary crunch to the cookies once baked.granulated sugar or turbinado, for rolling
- Chill the Dough: Wrap the log tightly in parchment or plastic wrap and refrigerate for at least 2 hours (or up to 2 days). Chilling helps the dough firm up and makes it easier to slice.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Once the dough is chilled, remove it from the refrigerator. Slice the log into 1/2-inch thick rounds.
- Bake the Cookies: Place the cookies on the prepared baking sheet, spaced about 1 inch apart. Bake in the preheated oven for 13-14 minutes, or until the edges are lightly golden and the cookies are firm to the touch.
- Melt White Chocolate: While the cookies are cooling, melt the white chocolate. You can melt it in a microwave-safe bowl in 20-30 second intervals, stirring in between, until smooth.3 ounces white chocolate, for drizzling
- Cool & Decorate: Once the cookies are completely cool, drizzle the melted white chocolate over the tops of each cookie.
Notes
- Weigh Your Ingredients: For the best results, use a kitchen scale to measure your ingredients. Accurate measurements ensure the cookies bake consistently every time.
- Chill for Clean Slices: Chilling the dough thoroughly makes it easier to slice and helps the cookies hold their shape during baking.
- Uniform Slicing: To ensure even baking, rotate the log as you slice to maintain its round shape.
- Zest Freshness: Use fresh orange zest for the brightest flavor.
- Chocolate Drizzle: For a neater drizzle, transfer the melted white chocolate to a piping bag or use a spoon for a more rustic look.
Nutrition
Calories: 245kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 8mg | Fiber: 1g | Sugar: 13g