Description
These White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies combine buttery, tender shortbread with tart dried cranberries and crunchy pistachios, all topped with a sweet drizzle of melted white chocolate. Perfect for holiday celebrations or any time you crave a festive, flavorful treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
Topping
- 4 oz white chocolate, chopped or in chips
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper for baking the cookies.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter together with the powdered sugar until the mixture is light and fluffy, which ensures tender cookies.
- Add Vanilla: Mix in the vanilla extract to add aromatic flavor to the dough.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour and salt into the wet mixture, stirring until a soft dough forms without overmixing.
- Fold in Mix-ins: Gently fold the chopped dried cranberries and pistachios into the dough to distribute them evenly.
- Chill the Dough: Divide the dough into two equal parts and shape each into a log about 1.5 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour to firm up the dough, which helps with slicing and shaping.
- Slice and Bake: Once chilled and firm, slice the logs into 1/4-inch thick rounds. Place the cookies on the prepared baking sheet, spacing them slightly apart. Bake for 12–14 minutes or until the edges are lightly golden.
- Cool the Cookies: Transfer the baked cookies to a wire rack and allow them to cool completely before decorating, preventing the chocolate from melting on contact.
- Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate by heating in 20-second increments, stirring after each until smooth and fully melted.
- Drizzle Chocolate: Using a spoon or piping bag, drizzle the melted white chocolate over the cooled cookies in a decorative pattern. Let the chocolate set at room temperature before serving or storing.
Notes
- For an extra burst of flavor, add 1/2 teaspoon of orange zest to the dough.
- Store cookies in an airtight container at room temperature for up to one week.
- You can freeze the cookies for up to 3 months; thaw fully before serving.
- Make sure the white chocolate drizzle has fully set before stacking cookies to avoid sticking.
