Cranberry Pistachio Shortbread Cookies are a buttery, tender, and flavorful treat made with dried cranberries, chopped pistachios, and sweet white chocolate chips. These cookies have a lovely mix of textures and flavors. The shortbread base is soft and crumbly, the cranberries add a chewy and slightly tart taste, the pistachios bring a pleasant crunch, and the white chocolate gives every bite a creamy sweetness. This is an easy cookie recipe that works especially well during the holiday season.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Add the softened butter and powdered sugar to a large mixing bowl. Beat with an electric mixer until the mixture is light and fluffy.
- Add the vanilla extract and mix until it is well combined with the butter mixture.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
- Slowly add the dry ingredients to the butter mixture. Mix just until the dough comes together. Do not overmix.
- Add the chopped dried cranberries, chopped pistachios, and white chocolate chips. Gently fold them into the dough until they are evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie.
- Bake for 12 to 15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack and allow them to cool completely before serving.
Notes
Use softened butter so it mixes easily with the powdered sugar. Avoid overmixing after adding the flour to keep the cookies tender and crumbly. Make sure the cranberries and pistachios are chopped so they spread evenly through the dough. If the dough spreads too much, chill it for at least 30 minutes before baking. Watch the cookies closely near the end of the baking time. The edges should be lightly golden. Let the cookies rest on the baking sheet for 5 minutes before moving them to the wire rack. For a festive finish, drizzle melted white chocolate over the completely cooled cookies. Other nuts or dried fruits can be used if you want to create a different flavor. Store completely cooled cookies in an airtight container at room temperature for up to 1 week. The dough can be wrapped tightly and frozen for up to 3 months. Thaw it overnight in the refrigerator before baking. Baked cookies can also be frozen in an airtight container with parchment paper between the layers for approximately 2 to 3 months.
