Description
These Cranberry Pistachio Shortbread Cookies are a delightful combination of buttery richness, tangy cranberries, and crunchy pistachios, making them perfect for holiday treats or gifting. White chocolate adds an extra layer of indulgence to these melt-in-your-mouth cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add in the vanilla extract and mix well.
- In another bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the chopped cranberries, pistachios, and white chocolate chips.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a more festive touch, drizzle melted white chocolate over the cooled cookies.
- You can substitute other nuts or dried fruits based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 160 kcal
- Sugar: 10g
- Sodium: 40mg
- Fat: 10g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g