White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies
These delightful cookies combine creamy white chocolate with a crunchy mix of pistachios and tart dried cranberries, creating a perfect treat for festive occasions or cozy evenings at home.
Ingredients
For the cookie base
- 1 cup unsalted butter, room temperature Contributes rich flavor and soft texture
- 1/2 cup granulated sugar For sweetness
- 2 cups all-purpose flour Base for the cookie
- 1 pinch salt Enhances sweetness
- 3/4 cup dried cranberries Adds tartness
- 3/4 cup chopped pistachios Provides crunch
- 1 tbsp vanilla extract Rounds out the flavors
For the white chocolate drizzle
- 1/2 cup white chocolate chips or chopped white chocolate bars For drizzling on top
Instructions
Preparation
- Cream the room temperature butter and granulated sugar in a large mixing bowl until light and fluffy.
- Stir in the vanilla extract.
- Gradually fold in the all-purpose flour, salt, chopped pistachios, and dried cranberries until just combined.
- Shape the dough into logs or discs, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes.
Baking
- Preheat the oven to 325°F (160°C).
- Slice the chilled dough into even cookies and arrange on a parchment-lined baking sheet.
- Bake for 15-18 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely on a wire rack.
Drizzling
- Melt the white chocolate and drizzle it generously over the cooled cookies.
Notes
For added flavor, consider adding a pinch of almond extract. You can also replace half of the all-purpose flour with almond flour or oats for a different texture. These cookies can be made ahead and frozen. Store in an airtight container at room temperature for up to one week.