White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies
Delightful shortbread cookies combining buttery richness, tart cranberries, and crunchy pistachios, elegantly topped with white chocolate.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup dried cranberries
- 3/4 cup chopped pistachios
- 1/2 cup white chocolate chips or chopped white chocolate bars
Instructions
- Cream the butter and sugar: In a large mixing bowl, beat the room temperature butter and granulated sugar together until the mixture is light and fluffy.
- Stir in the vanilla extract: Add the vanilla extract, mixing until well combined.
- Fold in dry ingredients: Gradually add the flour, salt, chopped pistachios, and dried cranberries, folding until just combined.
- Shape the dough: Form the dough into logs or discs, wrap in plastic wrap, and chill for about 30 minutes.
- Preheat your oven: Set your oven to 325°F (160°C).
- Bake the cookies: Arrange the chilled dough on a baking sheet and bake for 15-18 minutes.
- Cool on a wire rack: Transfer the cookies to a wire rack to cool completely.
- Drizzle with white chocolate: Melt the white chocolate and drizzle it over the cooled cookies.
Notes
For an extra burst of flavor, consider toasting the pistachios before chopping them.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg