Cranberry Pistachio Shortbread Cookies (Print-Friendly Version)
Cranberries and pistachios meet buttery shortbread for a festive, melt-in-your-mouth treat with pops of white chocolate.
# Ingredients:
→ Shortbread Cookie Dough
01 -
226 g unsalted butter, softened
02 -
90 g powdered sugar
03 -
250 g all-purpose flour
04 -
60 g cornstarch
05 -
0.25 teaspoon fine salt
06 -
1 teaspoon vanilla extract
→ Add-ins
07 -
120 g dried cranberries, chopped
08 -
120 g pistachios, chopped
09 -
170 g white chocolate chips
# Steps:
01 -
Preheat the oven to 175°C. Line a baking sheet with parchment paper.
02 -
In a large mixing bowl, beat the softened butter with the powdered sugar until the mixture is light and fluffy.
03 -
Blend in the vanilla extract until evenly combined.
04 -
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
05 -
Gradually add the dry ingredients to the butter mixture, stirring gently until just incorporated. Avoid over-mixing.
06 -
Gently fold in the chopped cranberries, pistachios, and white chocolate chips until evenly distributed throughout the dough.
07 -
Scoop out tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing each about 5 cm apart.
08 -
Bake for 12 to 15 minutes or until the edges are lightly golden. Do not overbake.
09 -
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Notes & Tips:
01 -
For enhanced presentation, drizzle melted white chocolate over the cooled cookies.
02 -
Alternative nuts or dried fruits may be substituted according to preference.