Cranberry Pistachio Shortbread Cookies with White Chocolate: A Festive Holiday Treat

Cranberry Pistachio Shortbread Cookies with White Chocolate are a delightful combination of buttery shortbread, tart cranberries, crunchy pistachios, and creamy white chocolate. These cookies are perfect for holiday gatherings, cookie exchanges, or as a sweet gift. Below is a detailed recipe with step-by-step instructions, variations, and tips to help you create the perfect festive cookies.

Ingredients

For the cookies:

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1/2 cup dried cranberries, chopped
1/2 cup shelled pistachios, chopped

For the white chocolate drizzle:

1/2 cup white chocolate chips or chopped white chocolate
1 tsp coconut oil or vegetable shortening (optional, for smoother melting)

Preparation

Step 1: Preheat and Prepare

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Make the Cookie Dough

In a large bowl, beat the softened butter and sugar together until light and fluffy.
Mix in the vanilla extract.
Gradually add the flour and salt, mixing until just combined. Do not overmix.
Fold in the chopped cranberries and pistachios until evenly distributed.

Step 3: Shape the Cookies

Divide the dough in half and shape each portion into a log about 1.5 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours) to firm up.
Once chilled, slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.

Step 4: Bake the Cookies

Bake for 12-15 minutes, or until the edges are lightly golden. The centers should remain pale.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 5: Add the White Chocolate Drizzle

In a microwave-safe bowl, melt the white chocolate with the coconut oil (if using) in 20-second intervals, stirring between each, until smooth.
Drizzle the melted white chocolate over the cooled cookies using a spoon or a piping bag.
Allow the chocolate to set completely before serving or storing.

Variations

Citrus Twist: Add 1 tsp of orange or lemon zest to the dough for a bright, citrusy flavor.
Dark Chocolate Drizzle: Use dark or milk chocolate instead of white chocolate for a richer flavor.
Nut-Free Option: Replace the pistachios with sunflower seeds or omit them entirely.

Cooking Notes

For a more festive look, sprinkle the cookies with crushed pistachios or cranberries before the chocolate sets.
If the dough is too soft to slice, chill it for a few more minutes.
Store the cookies in an airtight container at room temperature for up to 1 week.

Serving Suggestions

Serve with a cup of tea, coffee, or hot cocoa for a cozy treat.
Package the cookies in a decorative tin or box for a thoughtful homemade gift.

Tips

Use high-quality white chocolate for the best flavor and texture.
If you don’t have time to chill the dough logs, you can scoop the dough into balls and flatten them slightly before baking.
For a more uniform look, roll the dough logs in coarse sugar before slicing and baking.

Prep Time:

15 minutes (plus 30 minutes chilling time)

Baking Time:

12-15 minutes

Cooling and Setting Time:

20 minutes

Total Time:

About 1 hour 20 minutes

Nutritional Information (per cookie, makes 24):

Calories: 130
Protein: 2g
Sodium: 25mg
Fat: 8g
Carbohydrates: 13g
Fiber: 0.5g

FAQs

Can I freeze the cookie dough?
Yes, you can freeze the dough logs for up to 3 months. Slice and bake directly from the freezer, adding 1-2 minutes to the baking time.

Can I use fresh cranberries?
Fresh cranberries are too moist for this recipe. Stick to dried cranberries for the best texture.

What if I don’t have coconut oil?
You can melt the white chocolate without it, but the coconut oil helps create a smoother, more drizzle-friendly consistency.

Conclusion

Cranberry Pistachio Shortbread Cookies with White Chocolate are a festive and delicious treat that’s perfect for the holiday season. With their buttery texture, tart cranberries, crunchy pistachios, and sweet white chocolate drizzle, these cookies are sure to impress. Enjoy making and sharing this delightful recipe!