Cranberry Pistachio Shortbread Cookies: The Holiday Cookie That Actually Looks Fancy Recipe
Cranberry Pistachio Shortbread Cookies are a festive holiday treat combining buttery, tender shortbread with tart dried cranberries, crunchy pistachios, and a hint of orange zest. Finished with a smooth white chocolate drizzle, these cookies are easy to make yet look impressively fancy—perfect for gifting or holiday parties.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 cookies (square bars) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Prep Like a Pro: Preheat your oven to 325°F. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Cream That Butter: In a large bowl, cream the unsalted butter and powdered sugar with an electric mixer until light and fluffy, about 3-4 minutes. Add the vanilla and almond extracts and mix until fully combined.
- Flour Power: Add the all-purpose flour and salt to the butter mixture. Mix on low speed until just combined, careful not to overmix to keep the shortbread tender.
- The Fun Part: Fold in the roughly chopped dried cranberries, pistachios, and orange zest if using. The dough will have a festive, colorful appearance.
- Press and Bake: Press the dough evenly into the prepared baking pan, using the bottom of a measuring cup to firmly pack it down. Lightly score the top into squares or rectangles to make cutting easier. Bake for 25-30 minutes until the edges are lightly golden and the center looks slightly underbaked. Allow to cool completely in the pan before cutting.
- Drizzle Drama: Melt the chopped white chocolate and coconut oil or butter together in 30-second intervals in the microwave, stirring between each interval until smooth. Drizzle the melted mixture over the cooled shortbread in your preferred pattern. Let the chocolate set for about 15 minutes.
- Cut and Conquer: Use the parchment paper overhang to lift the shortbread out of the pan. Cut into squares or bars with a sharp knife, wiping the blade between cuts for clean edges.
Notes
- Room temperature butter is key to achieving a smooth, creamy shortbread base.
- Scoring before baking helps create neat cookie bars for easy serving.
- Orange zest is optional but adds a lovely bright flavor that complements the cranberries and pistachios.
- Use parchment paper with overhang for easy removal and clean cuts.
- Store cookies in an airtight container at room temperature for up to one week.
Keywords: cranberry pistachio shortbread, holiday cookies, shortbread cookies, white chocolate drizzle, festive cookies
