Go Back
Elegant 45 minute cranberry pistachio shortbread cookies with white chocolate drizzle dried cranberries and pistachios stacked on white plate

Cranberry Pistachio Shortbread Cookies

Elegant cranberry pistachio shortbread cookies featuring tender buttery shortbread base studded with tart dried cranberries and crunchy pistachios finished with white chocolate drizzle. This festive slice and bake cookie recipe creates beautiful Christmas treats perfect for holiday cookie exchanges and gift boxes ready in just 45 minutes including chilling time using simple pantry ingredients.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter Room temperature, 2 sticks
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon almond extract Enhances pistachio flavor
  • 2 cups all purpose flour
  • 0.25 teaspoon salt
  • 0.5 cup dried cranberries Chopped
  • 0.5 cup shelled pistachios Chopped
  • 0.5 cup white chocolate chips
  • 1 teaspoon coconut oil Helps thin chocolate

Equipment

  • Large mixing bowl
  • Wooden spoon
  • Sharp knife
  • 2 Baking sheets
  • Parchment paper
  • Wire cooling rack
  • Small zip top bag

Method
 

  1. Beat room temperature butter with powdered sugar using wooden spoon until light and fluffy about 2 minutes
  2. Stir in vanilla extract and almond extract mixing until combined
  3. Add flour and salt stirring until mixture forms crumbly dough that holds together when pressed
  4. Chop cranberries and pistachios fold into dough distributing evenly
  5. Turn dough onto parchment paper shape into 10 inch log 2 inches diameter wrap tightly
  6. Refrigerate at least 2 hours or up to 3 days until firm
  7. Preheat oven to 325°F line baking sheets with parchment
  8. Unwrap log slice into quarter inch rounds arrange 1 inch apart on sheets
  9. Bake 18 to 22 minutes until edges turn light golden centers stay pale
  10. Let cool on baking sheet 5 minutes transfer to wire rack
  11. Melt white chocolate with coconut oil transfer to zip top bag snip corner drizzle over cookies
  12. Let chocolate set at room temperature or refrigerate 10 minutes serve

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.