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White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Diet: Can be made Gluten Free/Vegan with substitutions
Description
White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies offer a delightful blend of buttery, melt-in-your-mouth shortbread with tart cranberries and crunchy pistachios, finished with a luscious white chocolate drizzle. These festive, colorful cookies balance flavors and textures perfectly, making them an ideal treat for holidays or everyday indulgence.
Ingredients
Scale
Shortbread Base
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Add-Ins and Topping
- 3/4 cup dried cranberries
- 3/4 cup chopped pistachios
- 1/2 cup white chocolate chips or chopped white chocolate bars
Instructions
- Prepare the Dough: In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy to ensure tender, melt-in-your-mouth shortbread. Stir in the vanilla extract. Gently fold in the all-purpose flour, salt, chopped pistachios, and dried cranberries, mixing until the dough just comes together without overworking.
- Shape the Cookies: Divide the dough into equal portions and roll each into small logs or discs on a lightly floured surface. Chill the shaped dough in the refrigerator for about 30 minutes to firm up, which helps the cookies bake evenly and retain their shape.
- Bake to Perfection: Preheat your oven to 325°F (160°C). Place the chilled dough portions on a parchment-lined baking sheet and bake for 15-18 minutes, or until the edges turn a subtle golden brown. Allow the cookies to cool completely before decorating.
- Drizzle with White Chocolate: Melt the white chocolate gently using a double boiler or microwave, being careful not to burn it. Use a spoon or piping bag to drizzle the melted white chocolate over the cooled cookies in decorative patterns. Let the drizzle set at room temperature or in the fridge.
Notes
- Chill your dough to ensure even baking and prevent spreading.
- Use high-quality butter, fresh nuts, and real white chocolate for best flavor.
- Fold the dough gently to avoid tough cookies from overmixing.
- Bake at moderate heat to maintain shortbread tenderness and prevent browning.
- Allow cookies to cool fully so the white chocolate drizzle hardens beautifully.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg