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Cranberry Pistachio Shortbread Cookies

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4.3 from 41 reviews

These Cranberry Pistachio Shortbread Cookies combine rich, buttery shortbread with tangy dried cranberries and crunchy pistachios, finished with a delicate drizzle of white chocolate. Perfectly festive and surprisingly simple to make, they deliver a bakery-quality treat that’s ideal for holiday gatherings or cozy afternoons with a cup of tea.

Ingredients

Scale

For the Shortbread Base:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 cups all-purpose flour
  • 1/2 tsp salt

For the Mix-Ins:

  • 1/2 cup dried cranberries, roughly chopped
  • 1/2 cup shelled pistachios, roughly chopped
  • Zest of 1 orange (optional)

For the Drizzle:

  • 4 oz white chocolate, chopped
  • 1 tbsp coconut oil or butter

Instructions

  1. Prep Like a Pro: Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the baked shortbread out later.
  2. Cream That Butter: In a large bowl, use an electric mixer to cream the room temperature butter and powdered sugar together until light and fluffy, about 3-4 minutes. Then add vanilla and almond extracts and mix until fully combined to build a flavorful base.
  3. Flour Power: Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed just until the dough comes together. Be careful not to overmix to keep the shortbread tender rather than tough.
  4. The Fun Part: Fold in the roughly chopped dried cranberries, pistachios, and orange zest if using. This will give the dough a festive, colorful look and wonderful texture.
  5. Press and Bake: Press the dough evenly into the prepared pan, packing it down firmly with the bottom of a measuring cup. Lightly score the top into squares or rectangles to make slicing easier after baking. Bake in the preheated oven for 25-30 minutes until the edges are lightly golden but the center still appears slightly underbaked. Allow the shortbread to cool completely in the pan.
  6. Drizzle Drama: Melt the white chocolate and coconut oil (or butter) together in the microwave using 30-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the cooled shortbread in a pattern you love. Let set for at least 15 minutes to harden the drizzle.
  7. Cut and Conquer: Use the parchment paper overhang to lift the shortbread out of the pan. Slice into 16 squares or bars using a sharp knife, wiping the blade between cuts for neat edges. Serve and enjoy your elegant homemade cookies.

Notes

  • Use the parchment overhang to easily remove the shortbread from the pan without breaking it.
  • Optionally add orange zest to enhance the flavor with a fresh citrus note.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies pair wonderfully with coffee, tea, or a glass of champagne for festive occasions.
  • Be careful not to overbake; the center should look slightly underbaked for the perfect texture.

Find it online: https://yumfoodusa.com/cranberry-pistachio-shortbread-cookies/