Description
Delightfully buttery and crumbly, these Cranberry Pistachio Shortbread Cookies combine tart dried cranberries, crunchy pistachios, and creamy white chocolate chips for a festive and irresistible treat. Perfect for holiday gifting or anytime you crave a classic, textured cookie with a bit of sweet and tart contrast.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Add-ins
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped
- 1 cup white chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with the powdered sugar until the mixture is light, fluffy, and well combined, creating a smooth base for the dough.
- Add vanilla extract: Stir in the vanilla extract to infuse a warm, aromatic flavor into your cookie base.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute the leavening agent and seasoning.
- Combine wet and dry: Gradually incorporate the dry ingredients into the butter mixture, stirring just until the dough forms, careful not to overmix to keep the cookies tender.
- Fold in add-ins: Gently fold in the chopped dried cranberries, chopped pistachios, and white chocolate chips, ensuring even distribution without breaking up the mix-ins.
- Shape cookies: Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing each about 2 inches apart to allow for slight spreading during baking.
- Bake and cool: Bake in the preheated oven for 12 to 15 minutes until the edges turn a light golden brown. Remove from the oven and let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- For an extra festive touch, drizzle melted white chocolate over cooled cookies.
- Ensure butter is softened but not melted for best creaming results.
- Chop pistachios and cranberries to similar sizes for even texture.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Use parchment paper to prevent sticking and ensure even baking.
