Description
These Cranberry Pistachio Shortbread Cookies are buttery, crumbly, and packed with festive flavor. The tartness of dried cranberries and the rich crunch of pistachios blend perfectly in each bite, topped off with creamy white chocolate for extra indulgence. Whether you’re looking for holiday baking inspiration, easy dessert ideas, or a delicious homemade food gift, these shortbread cookies are a beautiful and tasty option. Perfect for tea time, cookie swaps, or cozy winter snacks.
Ingredients
1 cup unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup dried cranberries
3/4 cup shelled pistachios, chopped
1/2 cup white chocolate, melted (for topping)
Instructions
1. Cream the unsalted butter and powdered sugar together until light and fluffy.
2. Mix in the vanilla extract.
3. Gradually add the all-purpose flour and salt. Mix until just combined.
4. Fold in the dried cranberries and chopped pistachios.
5. Shape the dough into a log or press into a lined square pan. Chill for 1 hour.
6. Preheat oven to 325°F (165°C). Slice or cut dough into pieces and place on a baking sheet.
7. Bake for 15–20 minutes or until edges begin to turn golden.
8. Let cool, then drizzle or dip tops with melted white chocolate. Allow to set before serving.
Notes
For a stronger cranberry flavor, soak dried cranberries in warm water for 5 minutes, then pat dry.
If you prefer a nut-free version, you can omit pistachios or replace them with dried coconut.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: easy dessert, holiday cookies, festive shortbread, cranberry pistachio, shortbread cookies