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Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies: A Festive Delight

Delight in these Cranberry Pistachio Shortbread Cookies, combining sweet cranberries and crunchy pistachios, perfect for the holidays.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Butter softened, salted
  • 1/2 cup Powdered Sugar
  • 2 cups All-Purpose Flour substitute with gluten-free flour
  • 1/4 teaspoon Salt omit if using salted butter
For the Flavor
  • 1 cup Cranberries dried
  • 1/2 cup Pistachios chopped
  • 1 teaspoon Almond Extract optional
  • 1 teaspoon Vanilla Extract
For the Drizzle
  • 1/2 cup White Chocolate melted
  • 1 tablespoon Coconut Oil melted

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking Pan
  • Parchment paper
  • Spatula

Method
 

Preparation Steps
  1. Preheat the oven to 325°F (163°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a large mixing bowl, cream together the softened salted butter and powdered sugar for 3 to 4 minutes until light and fluffy.
  3. Add the vanilla extract and almond extract, and mix on low until combined.
  4. Gradually add the all-purpose flour and salt, mixing on low until just combined.
  5. Fold in the cranberries and pistachios until evenly distributed.
  6. Transfer the dough into the prepared baking pan and press it evenly into the corners.
  7. Bake for 25 to 30 minutes until edges are lightly golden.
  8. Let cool completely in the pan on a wire rack.
  9. Melt the white chocolate and coconut oil, and drizzle over the cooled cookies.
  10. Cut into squares and serve.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 7gVitamin A: 250IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 7 days.

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