White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies
White Chocolate Drizzled Cranberry‑Pistachio Shortbread Cookies are buttery, festive treats melding crisp shortbread with tart cranberries, crunchy pistachios, and a creamy white chocolate drizzle—perfect for gift-giving or holiday trays.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: 50 minutes
- Yield: 24 cookies
- Category: Dessert, Holiday
- Method: Baking
- Cuisine: American, Festive
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all‑purpose flour
- 1/2 teaspoon salt
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped pistachios
- 4 ounces white chocolate, melted (for drizzling)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and powdered sugar until light and fluffy.
- Mix in vanilla extract.
- Gradually add flour and salt until just combined.
- Fold in cranberries and pistachios.
- Portion dough (tablespoon-sized) onto baking sheet, spacing about 2″ apart.
- Bake for 12–15 minutes, until edges are lightly golden.
- Cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
- Drizzle melted white chocolate over cookies and let set before serving.
Notes
- Add 1 tsp orange zest for a citrus boost.
- Dip cooled cookies instead of drizzling for a dramatic look.
- Swap pistachios for pumpkin seeds (nut-free option).
- Use dark chocolate drizzle for a richer contrast.
- Stir in 1/4 tsp almond extract for a deeper aroma.
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 12g
- Sodium: 30mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
