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Cranberry Pistachio Shortbread Cookies

Decadent Cranberry Pistachio Shortbread Cookies to Savor

These Cranberry Pistachio Shortbread Cookies are a delightful treat combining tart cranberries and crunchy pistachios, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Butter use vegan butter for dairy-free
  • 1/2 cup Powdered Sugar essential for texture
  • 1 teaspoon Vanilla Extract opt for pure vanilla
  • 1/4 teaspoon Almond Extract can be replaced with more vanilla
  • 2 cups All-Purpose Flour swap with gluten-free 1:1 baking flour if needed
  • 1/4 teaspoon Salt omit if using salted butter
  • 1 cup Dried Cranberries can substitute with dried cherries
  • 1/2 cup Pistachios can use chopped almonds, pecans, or walnuts
  • 1 teaspoon Orange Zest (Optional) or substitute with lemon zest
For the Drizzle
  • 4 oz White Chocolate or use dark chocolate for a richer flavor
  • 1 tablespoon Coconut Oil can replace with vegetable oil if needed

Equipment

  • Electric Mixer
  • Baking pan
  • Parchment Paper
  • Rubber spatula
  • Microwave
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (163°C). Line an 8x8 inch baking pan with parchment paper.
  2. In a large mixing bowl, cream softened butter and powdered sugar until light and fluffy for about 3-4 minutes.
  3. Add vanilla and almond extracts; mix until just combined.
  4. Gradually sift in flour and salt, mixing on low speed until combined.
  5. Fold in dried cranberries, chopped pistachios, and optional orange zest.
  6. Spoon the dough into the prepared pan, press it evenly, and score the surface lightly.
  7. Bake for 25-30 minutes until golden around edges. Cool in the pan on a wire rack.
  8. Melt white chocolate and coconut oil in the microwave, stirring until smooth.
  9. Drizzle the melted chocolate over the cooled cookies, then cut into squares.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 60mgFiber: 1gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For best results, avoid overmixing and allow the cookies to cool completely in the pan before slicing. Store in an airtight container.

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