Description
These Irresistible Fancy Cranberry Pistachio Shortbread Cookies are a stunning, melt-in-your-mouth treat that brings elegance to any holiday gathering without the fuss.
Ingredients
Scale
- 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
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup shelled pistachios, roughly chopped
- Zest of 1 orange (optional)
- 4 oz white chocolate, chopped
- 1 tbsp coconut oil or butter
Instructions
- Bring unsalted butter to room temperature. Measure flour, powdered sugar, and salt; whisk flour and salt together. Chop cranberries and pistachios; zest orange if using. Gather equipment and preheat oven to 325°F (160°C).
- In a stand mixer, combine softened butter and powdered sugar. Beat on medium speed for 3-5 minutes until light and fluffy.
- Add vanilla and almond extracts (and orange zest if using). Beat on low speed for 30 seconds until just combined.
- With the mixer on low speed, slowly add the flour and salt mixture in thirds. Mix until just incorporated.
- Remove the bowl from the mixer. Fold in chopped cranberries and pistachios until evenly distributed.
- Turn the dough onto a floured surface. Divide in half and shape each into a log 1 ½ to 2 inches in diameter and 8-10 inches long. Roll in coarse sanding sugar if desired.
- Wrap each dough log in plastic wrap and chill for at least 2 hours, up to 24 hours. Logs can be frozen for up to 3 months.
- Remove one chilled log; slice into ¼-inch rounds. Place slices on prepared baking sheets.
- Bake for 15-20 minutes until edges are lightly golden. Remove from oven.
- Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For optional chocolate dip, melt white chocolate with coconut oil or butter. Dip half of each cooled cookie in melted chocolate and place on parchment to set.
- Serve cookies alone or on a dessert platter. Store in an airtight container for up to one week, or freeze for up to 3 months.
Notes
- Ensure butter is at room temperature for easy mixing.
- Chilling the dough is essential for proper texture.
- Cookies can be frozen before baking for later use.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg