Description
These buttery shortbread cookies are studded with tart dried cranberries, crunchy pistachios, and sweet white chocolate chunks. They’re perfect for holiday cookie trays or any special occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup dried cranberries
- 1/2 cup shelled pistachios, roughly chopped
- 1/2 cup white chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Beat in the vanilla extract and almond extract (if using).
- Gradually add the flour and salt, mixing until just combined. The dough will be crumbly but should hold together when pressed.
- Fold in the dried cranberries, chopped pistachios, and white chocolate chips.
- Shape the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill for at least 1 hour (or up to 3 days).
- Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a more festive look, sprinkle a little extra chopped pistachio and dried cranberry on top of each cookie before baking. Store in an airtight container at room temperature for up to a week.
Nutrition
- Calories: 180 kcal
- Sugar: 10 g
- Fat: 10 g
- Carbohydrates: 20 g
- Protein: 2 g