Description
These Cranberry Pistachio Shortbread Cookies are a delightful blend of buttery, crumbly shortbread studded with tart dried cranberries, crunchy pistachios, and sweet white chocolate chips. Perfect for holiday gatherings or as an everyday treat, these cookies combine rich flavors and textures for a truly satisfying bite.
Ingredients
Scale
Shortbread Base
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Add-ins
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped
- 1 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and powdered sugar together until the mixture is light and fluffy, usually about 3-5 minutes. This creates the foundation for a tender shortbread texture.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly to infuse the dough with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt, ensuring even distribution of the leavening and texture agents.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the butter and sugar mixture, stirring gently until just combined to avoid overmixing and toughening the dough.
- Fold in Add-ins: Carefully fold the chopped dried cranberries, pistachios, and white chocolate chips into the dough, ensuring even distribution without breaking up the mix-ins.
- Shape Cookies: Using a tablespoon measure, scoop out portions of dough and place them on the prepared baking sheet about 2 inches apart to allow space for spreading.
- Bake and Cool: Bake the cookies for 12 to 15 minutes or until the edges turn a light golden color. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preserving their delicate texture.
Notes
- For a nut-free variation, omit pistachios and replace with additional cranberries or seeds.
- Ensure butter is softened, not melted, for the best texture.
- Use parchment paper to prevent cookies from sticking and for easy cleanup.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Chopping the pistachios and cranberries helps distribute flavor and texture evenly in each bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
