Introduction

Cranberry Pistachio Shortbread Cookies bring together a buttery, tender base with festive bursts of tart cranberries and crunchy pistachios. Finished with a delicate white chocolate drizzle, these cookies look fancy but are surprisingly simple to make—perfect for holiday gatherings or a special treat any time of year.

The image shows a stack of three thick white chocolate bars with visible pieces of red dried cranberries and green pistachios embedded inside. Each bar has a smooth, creamy white top layer and a dense, slightly crumbly base with the nuts and fruits spread throughout. The top bar is slightly shorter in height, revealing the inner colorful pieces clearly. The bars sit on a white plate on a white marbled surface with scattered cranberries and pistachios around. The soft lighting highlights the glossy texture of the chocolate and the vibrant colors of the nuts and berries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 325°F. Line an 8×8 baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a large bowl, cream the butter and powdered sugar with an electric mixer for 3-4 minutes until light and fluffy. Add vanilla and almond extracts and mix until combined.
Step 3: Add the flour and salt, mixing on low speed just until combined. Avoid overmixing to keep the shortbread tender.
Step 4: Fold in the chopped cranberries, pistachios, and orange zest if using, distributing them evenly throughout the dough.
Step 5: Press the dough evenly into the prepared pan, using the bottom of a measuring cup to pack it down firmly. Lightly score the top into squares or rectangles for easier cutting later.
Step 6: Bake for 25-30 minutes until the edges are lightly golden but the center still looks slightly underbaked. Let the shortbread cool completely in the pan.
Step 7: Melt the white chocolate and coconut oil together in 30-second intervals in the microwave, stirring between intervals until smooth. Drizzle over the cooled shortbread and let set for about 15 minutes.
Step 8: Use the parchment overhang to lift the shortbread from the pan. Cut into squares or bars with a sharp knife, wiping the blade clean between cuts for neat edges.

Tips & Variations

For a nut-free version, omit the pistachios and substitute with extra cranberries or chopped dried apricots.
Orange zest adds a lovely brightness, but you can leave it out or swap with lemon zest for a different citrus note.
Use high-quality white chocolate for the drizzle to ensure a smooth, glossy finish.
To make the almond extract more prominent, add an extra 1/8 teaspoon, but be careful as it’s quite potent.

Storage

Store the shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to three months. Thaw at room temperature before serving. The white chocolate drizzle may soften slightly upon reheating, so enjoy these cookies fresh or lightly chilled.

How to Serve

Three square bars are stacked on a white plate with a few dried red berries and pistachio nuts around. Each bar has two layers: the bottom thick layer is light beige with visible chunks of green pistachios and dark red dried berries; the top layer is a smooth white icing that slightly drips down the sides. The texture of the bottom layer looks soft and dense with bits of nuts and fruit spread evenly inside. The background shows more stacked bars blurred out on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

How do I know when the shortbread is done baking?

The edges should be lightly golden while the center remains slightly underbaked. The shortbread will firm up as it cools, so avoid overbaking to keep it tender.