Cranberry Pistachio Shortbread Cookies
Indulge in the festive charm of Cranberry Pistachio Shortbread Cookies, a delightful treat that perfectly balances buttery richness with a vibrant burst of flavor. These tender, crumbly shortbread squares are studded with tart cranberries and crunchy pistachios, then finished with a luscious white chocolate drizzle. It's an elegant yet easy-to-make cookie that's perfect for holidays, gifts, or simply a comforting afternoon indulgence.
Prep Time
20 minutes
Cook Time
25-30 minutes
Total Time
45-50 minutes (plus cooling and setting time)
Servings
Makes 16-20 cookies (from an 8×8 pan)
Keywords
Why This Recipe Delivers
- A perfect blend of sweet, tart, and nutty flavors in every bite.
- Buttery, tender, and crumbly texture that melts in your mouth.
- Elegant presentation, ideal for gifting or holiday entertaining.
- Surprisingly simple to make with common pantry ingredients.
- Offers a delightful crunch from pistachios and chewiness from cranberries.
Ingredients
- 226 grams (1 cup, 2 sticks) unsalted butter, at room temperature
- 60 grams (1/2 cup) powdered sugar
- 1.25 milliliters (1/4 teaspoon) vanilla extract
- 1.25 milliliters (1/4 teaspoon) almond extract
- 240 grams (2 cups) all-purpose flour
- 2.5 grams (1/2 teaspoon) salt
- 50 grams (1/2 cup) dried cranberries, roughly chopped
- 60 grams (1/2 cup) shelled pistachios, roughly chopped
- Zest of 1 orange (optional)
- 113 grams (4 ounces) white chocolate, chopped
- 15 milliliters (1 tablespoon) coconut oil or butter
Instructions
- Prepare your baking setup by preheating your oven to 160°C (325°F). Line an 20×20 cm (8×8 inch) baking pan with parchment paper, ensuring there's an overhang on two sides. This thoughtful step creates convenient handles, making it incredibly easy to lift the entire shortbread slab from the pan once baked and cooled.
- In a spacious mixing bowl, combine the softened unsalted butter and powdered sugar. Using an electric mixer, cream these ingredients together on medium speed for approximately 3-4 minutes, until the mixture becomes visibly light, fluffy, and pale. This aeration is crucial for the tender texture of shortbread. Next, incorporate the vanilla and almond extracts, mixing until they are fully integrated. The almond extract, though a small addition, truly elevates the flavor profile.
- Gradually add the all-purpose flour and salt to the creamed butter mixture. Mix on the lowest speed possible, just until the dry ingredients are combined and no streaks of flour remain. It is paramount not to overmix the dough, as excessive gluten development will result in tough, rather than delicate and crumbly, shortbread. Stop as soon as the dough comes together.
- Gently fold in the roughly chopped dried cranberries, pistachios, and the bright zest of one orange, if you choose to include it. The orange zest adds a wonderful aromatic lift that complements the other flavors beautifully. Distribute the mix-ins evenly throughout the dough until it resembles a festive medley of colors and textures.
- Transfer the dough into your prepared 20×20 cm (8×8 inch) baking pan. Using the flat bottom of a measuring cup or your knuckles, press the dough down very firmly and evenly across the entire surface of the pan. Uniform compaction is key for an even bake and a consistent shortbread texture. Lightly score the surface of the unbaked dough into your desired cookie shapes (squares or rectangles); this will serve as a guide and make cutting the cooled shortbread much simpler and cleaner.
- Bake the shortbread in the preheated oven for 25-30 minutes. You're looking for the edges to achieve a very light golden hue, while the center should still appear slightly pale or even a touch underbaked. This ensures the classic melt-in-your-mouth shortbread texture without becoming dry. Once baked, remove the pan from the oven and allow the shortbread to cool completely within the pan on a wire rack. Patience during this cooling phase is essential for structural integrity.
- Once the shortbread is fully cooled, prepare the white chocolate drizzle. In a microwave-safe bowl, combine the chopped white chocolate and coconut oil (or butter). Microwave in short 30-second bursts, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as it can seize. Drizzle the melted white chocolate generously over the cooled shortbread in any decorative pattern that inspires you. Allow the chocolate to set, which typically takes about 15 minutes at room temperature, or you can speed up the process by placing it in the refrigerator for 5-10 minutes.
- Once the white chocolate has set, use the parchment paper overhang to carefully lift the entire shortbread slab out of the baking pan and transfer it to a cutting board. Using a sharp, clean knife, cut along your scored lines (or create new ones) to divide the shortbread into individual squares or bars. For the cleanest cuts, wipe your knife blade with a warm, damp cloth between each slice. Serve and enjoy these irresistible cookies!
Tools You’ll Need
- 20×20 cm (8×8 inch) baking pan
- Parchment paper
- Electric mixer (stand or hand mixer)
- Large mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Microplane or grater (for orange zest)
- Wire cooling rack
- Microwave-safe bowl
- Sharp knife
Essential Success Tips
- Always use unsalted butter at true room temperature for optimal creaming, which creates a lighter, airier dough.
- Do not overmix the dough once the flour is added; mix only until just combined to ensure a tender, crumbly shortbread.
- Press the dough very firmly and evenly into the pan to prevent crumbling after baking and ensure a consistent texture.
- Score the dough before baking to guide your cuts and make slicing much easier and neater after cooling.
- Allow the shortbread to cool completely in the pan before attempting to cut it, as this prevents it from falling apart.
Professional Cooking Secrets
- For an extra layer of flavor complexity, lightly toast the pistachios before adding them to the dough. This deepens their nutty aroma.
- When zesting the orange, ensure you only get the brightly colored outer layer and avoid the bitter white pith. The pith can introduce an undesirable bitter note.
- If you find your white chocolate drizzle too thick, a tiny bit more coconut oil (1/2 teaspoon at a time) can help achieve the perfect consistency for easy drizzling. Stir well after each addition.
Notes
- Storage: Store Cranberry Pistachio Shortbread Cookies in an airtight container at room temperature for up to one week. They also freeze beautifully for up to 3 months; simply thaw at room temperature before serving.
- Variations: Feel free to swap out the cranberries for other dried fruits like chopped dried cherries or apricots. For nuts, toasted walnuts or pecans could be used instead of pistachios for a different nutty profile.
- Chocolate Choice: Dark chocolate or milk chocolate can be used instead of white chocolate for the drizzle, offering a different flavor profile that pairs wonderfully with the cranberries and pistachios.
Frequently Asked Questions
Can I make the shortbread dough ahead of time?
Yes, you can prepare the shortbread dough, press it into the pan, score it, and then cover it tightly with plastic wrap. Refrigerate for up to 2-3 days before baking. You might need to add a few extra minutes to the baking time if baking from cold, so keep an eye on the edges for that light golden hue.
How do I prevent my shortbread from being too crumbly?
The key is to press the dough very firmly into the pan before baking. This compaction helps the shortbread hold its shape. Also, ensure you don't overbake it; a slightly pale center is ideal for tenderness and prevents excessive dryness that can lead to crumbling.
What's the best way to chop dried cranberries and pistachios?
For dried cranberries, a lightly oiled knife helps prevent sticking. For pistachios, a sharp chef's knife or a few pulses in a food processor (being careful not to turn them into a paste) works well. Aim for roughly chopped pieces to provide texture and visual appeal without being too large.
Nutrition Facts (Per Serving)
Calories: 280, Total Fat: 20g, Saturated Fat: 12g, Cholesterol: 50mg, Sodium: 100mg, Total Carbohydrates: 25g, Dietary Fiber: 1g, Sugars: 15g, Protein: 3g. (These are estimated values per cookie, based on 16 servings. Actual nutritional content may vary based on specific ingredients and preparation.)
Allergy Information
Contains dairy (butter, white chocolate), wheat (all-purpose flour), and tree nuts (pistachios, almond extract). May contain soy if white chocolate contains soy lecithin. For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend that contains xanthan gum.
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