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Cranberry Pistachio Shortbread Cookies: The Holiday Cookie That Actually Looks Fancy

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Indulge in the festive spirit with these delightful Cranberry Pistachio Shortbread Cookies. Not only do they offer a beautiful presentation, but their combination of tart cranberries and crunchy pistachios makes them a favorite for holiday gatherings. With a melt-in-your-mouth texture and a simple preparation process, these cookies are perfect for cookie swaps, gift-giving, or simply treating yourself to something special. The luscious drizzle of white chocolate adds an elegant touch that will impress everyone at your next celebration.

Ingredients

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  • 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
  • 1/2 cup dried cranberries, roughly chopped
  • 1/2 cup shelled pistachios, roughly chopped
  • Zest of 1 orange (optional)
  • 4 oz white chocolate, chopped
  • 1 tbsp coconut oil or butter

Instructions

  1. Preheat your oven to 325°F and line an 8×8 baking pan with parchment paper.
  2. Cream together the unsalted butter and powdered sugar until light and fluffy. Mix in the vanilla and almond extracts.
  3. Gradually add in the flour and salt on low speed until just combined.
  4. Gently fold in the chopped cranberries, pistachios, and orange zest.
  5. Press the dough evenly into the prepared pan and score lightly for cutting later. Bake for 25-30 minutes until golden around the edges.
  6. For the drizzle, melt white chocolate with coconut oil in short intervals until smooth, then drizzle over cooled shortbread.
  7. Allow to set before using parchment to lift out of the pan and cut into squares.

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Find it online: https://fastyumrecipe.com/cranberry-pistachio-shortbread-cookies-the-holiday-cookie-that-actually-looks-fancy/