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–+ servings
Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies: A Festive Delight

These Cranberry Pistachio Shortbread Cookies are a delightful festive treat combining tartness and nutty flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 0.5 cups unsalted butter or salted butter, omit extra salt
  • 0.33 cups powdered sugar granulated sugar won't achieve the same texture
  • 1 teaspoon vanilla extract or almond extract for a different flavor
  • 1.75 cups all-purpose flour or 1:1 gluten-free flour
  • 1 teaspoon salt optional if using salted butter
For the Flavor Burst
  • 0.5 cups chopped cranberries or dried cherries for a twist
  • 0.5 cups chopped pistachios or almonds/pecans for crunch
  • 1 teaspoon orange zest optional, or substitute with lemon zest
For the Decadent Drizzle
  • 0.25 cups white chocolate or dark chocolate for a richer taste
  • 1 teaspoon coconut oil optional, enhances consistency of the drizzle

Equipment

  • Mixing bowl
  • Electric Mixer
  • baking pan
  • Parchment Paper
  • Spatula
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (163°C) and line an 8x8 baking pan with parchment paper.
  2. In a large mixing bowl, beat together ½ cup of unsalted butter and ⅓ cup of powdered sugar until light and fluffy, about 3-4 minutes. Mix in 1 teaspoon of vanilla extract once fluffy.
  3. Gradually add 1 ¾ cups of all-purpose flour and a pinch of salt to the butter mixture, blending on low speed until just combined.
  4. Gently fold in ½ cup of chopped cranberries, ½ cup of chopped pistachios, and 1 teaspoon of orange zest into the dough.
  5. Transfer the dough into the prepared baking pan, pressing it down evenly and scoring the top with a knife for easy cutting.
  6. Bake for 25–30 minutes or until the edges are golden and the center appears slightly underbaked.
  7. Allow the cookies to cool completely in the pan. Melt ¼ cup of white chocolate with 1 teaspoon of coconut oil in the microwave, stirring until smooth.
  8. Carefully lift the cooled cookies out of the pan, cut along the scored lines, and drizzle the melted white chocolate over the top.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 55mgPotassium: 40mgFiber: 1gSugar: 6gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

Avoid overmixing the dough, cut with a sharp knife for clean edges, and store cookies in an airtight container.

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