Description
Delight in these Cranberry Pistachio Shortbread Cookies, a perfect blend of buttery, crumbly shortbread with chewy dried cranberries, crunchy pistachios, and sweet white chocolate chips. These festive cookies are easy to make and ideal for holiday gatherings or anytime you crave a treat with a balance of sweet and tart flavors.
Ingredients
Scale
Shortbread Base
- 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 Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light, creamy, and fluffy, ensuring a smooth texture for the dough.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly to infuse a delicate aroma and flavor into the butter and sugar mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute the dry components before mixing them into the wet ingredients.
- Form Dough: Gradually add the dry ingredients to the creamed butter mixture, stirring just until combined to avoid overworking the dough and keeping the cookies tender.
- Fold in Mix-Ins: Gently fold in the chopped dried cranberries, pistachios, and white chocolate chips, distributing them evenly throughout the dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to give room for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn a light golden brown, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely, ensuring they firm up and retain their shape.
Notes
- For best texture, use room temperature butter for easier creaming.
- Chopping the dried cranberries and pistachios helps distribute them evenly throughout the dough.
- Do not overmix the dough once dry ingredients are added to prevent tough cookies.
- Store cookies in an airtight container at room temperature for up to a week.
- To add extra flavor, consider sprinkling a pinch of sea salt on top before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
