Description
These White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies are buttery, crumbly, and festive with the perfect balance of tart cranberries, crunchy pistachios, and sweet white chocolate. Ideal for holiday celebrations or anytime you crave a buttery treat with a colorful, textured twist.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup dried cranberries, chopped
- 3/4 cup shelled pistachios, chopped
- 1 teaspoon vanilla extract
Topping
- 6 oz white chocolate, chopped or in chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which will help create a tender cookie texture.
- Add Vanilla Extract: Mix in the vanilla extract to infuse the dough with warm flavor.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, stirring just until combined to prevent overworking the dough, which can make cookies tough.
- Fold in Cranberries and Pistachios: Gently fold in the chopped dried cranberries and pistachios until they are evenly distributed throughout the dough for balanced flavor and texture.
- Shape and Chill Dough: Divide the dough into two equal parts and shape each into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for 30 minutes to firm up the dough for easy slicing.
- Slice and Bake: After chilling, slice the dough logs into 1/4-inch thick rounds and place them spaced on the prepared baking sheets. Bake for 12 to 15 minutes until the edges just start to turn golden brown.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before decorating.
- Melt White Chocolate: Melt the white chocolate in a microwave-safe bowl by heating in 20-second intervals, stirring in between each, until smooth and fully melted.
- Drizzle Chocolate: Using a spoon or piping bag, drizzle the melted white chocolate over the cooled cookies. Allow the chocolate to set completely at room temperature before serving or storing to avoid smudging.
Notes
- For a festive color contrast, use ruby red cranberries and bright green pistachios.
- If preferred, substitute white chocolate with dark chocolate for a richer topping.
- The dough can be prepared in advance and frozen for up to one month; thaw completely before slicing and baking.
