Description
Get ready to impress with these Cranberry Pistachio Shortbread Cookies—a festive, buttery treat packed with vibrant cranberries, crunchy pistachios, and topped with a silky white chocolate glaze. Perfect for holiday cookie swaps, dessert tables, or just cozy afternoons with coffee, these cookies are a blend of elegance and simplicity. This easy recipe is a must-try for those looking for crowd-pleasing food ideas, quick desserts, and beautiful baked gifts. Add this to your collection of go-to quick breakfast bakes, holiday cookie tray favorites, or healthy snack swaps for sweet cravings.
Ingredients
1 cup unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup dried cranberries
3/4 cup shelled pistachios, roughly chopped
1 cup white chocolate chips or melting wafers (for glaze)
Instructions
1. Beat the softened butter and powdered sugar together until creamy and fluffy.
2. Mix in the vanilla extract.
3. Gradually add in flour and salt, mixing until a dough forms.
4. Fold in cranberries and chopped pistachios evenly.
5. Press dough into a parchment-lined 9×9-inch baking pan.
6. Bake at 325°F (165°C) for 30–35 minutes until edges are golden.
7. Let cool completely in the pan.
8. Melt white chocolate and drizzle over the cooled bars.
9. Sprinkle with extra pistachios if desired.
10. Slice into bars or squares once glaze is set.
Notes
For best slicing, chill the bars for 10 minutes before cutting after glazing.
Use high-quality white chocolate for a smooth and elegant finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 55mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg