White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies
Delightful cookies combining rich white chocolate, tart cranberries, and crunchy pistachios, perfect for any occasion.
Servings 24 cookies
Calories 120kcal
Ingredients
For the cookie dough
- 1 cup unsalted butter, room temperature Should be soft enough to cream with sugar.
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract Essential for flavor.
- 2 cups all-purpose flour Can substitute with whole wheat or gluten-free blend.
- 1/4 teaspoon salt Enhances flavor.
- 3/4 cup dried cranberries Adds tartness.
- 3/4 cup finely chopped pistachios Provides crunch.
For the drizzle
- 1/2 cup white chocolate chips or chopped white chocolate bars Melts beautifully for drizzling.
Instructions
Preparation
- In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy (about 3-4 minutes).
- Stir in the vanilla extract.
- Gradually fold in the all-purpose flour, salt, chopped pistachios, and dried cranberries until just combined.
- Shape the dough into logs or discs, wrap in plastic wrap, and chill for about 30 minutes.
Baking
- Preheat the oven to 325°F (160°C).
- Arrange chilled dough on a parchment-lined baking sheet and bake for 15-18 minutes until the edges are golden.
- Let the cookies cool on a wire rack.
- Melt the white chocolate and drizzle over the cooled cookies.
Notes
Ensure butter is at room temperature for best results. Store cookies in an airtight container for up to a week. Use dark chocolate for a variation, or substitute coconut oil for a dairy-free option.