Description
Deliciously buttery pistachio cranberry shortbread cookies with a perfect balance of sweet dried cranberries and creamy white chocolate chips. These cookies are lightly toasted, tender, and melt in your mouth—ideal for holiday treats or any special occasion.
Ingredients
Scale
Dry Ingredients
- 1½ cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon kosher salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
Add-ins
- ¾ cup pistachios, shelled, unsalted and unroasted
- ½ cup dried cranberries, chopped
- ¼ cup white chocolate chips
Instructions
- Toast Pistachios: In a non-stick skillet over medium heat, toast the shelled, unsalted, and unroasted pistachios for about 5-7 minutes until they turn lightly golden and fragrant. Remove from heat and allow to cool slightly.
- Cream Butter and Sugar: Using a stand mixer, cream the room-temperature unsalted butter on low to medium speed for 1-2 minutes until soft. Add the granulated sugar and kosher salt, then continue creaming for another 2-3 minutes until the mixture is fluffy and well combined.
- Add Flour: Reduce the mixer speed to low and gradually add the all-purpose flour. Mix just until the flour is combined into the dough and no dry flour remains.
- Fold in Mix-ins: Using a rubber spatula, gently fold in the toasted pistachios, chopped dried cranberries, and white chocolate chips until these are evenly distributed within the dough.
- Shape and Chill Dough: Lightly flour a clean surface. Divide the dough into two equal portions and gently roll each into a log shape. Wrap each log tightly with parchment paper or plastic wrap and chill in the refrigerator for 30 minutes to firm up.
- Preheat Oven and Prepare Sheets: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Slice and Shape Cookies: Remove the dough logs from the fridge and place on a cutting board. Using a sharp knife, slice each log into 15 cookies, roughly ¼” to ½” thick. Because of the ingredients, you might need to gently shape each cookie by hand to create a smooth circular top.
- Arrange and Bake: Place 15 cookies spaced about 1 inch apart on each prepared baking sheet. Bake in the preheated oven for 25-30 minutes. The cookies will remain pale golden with slightly browned edges but should not develop deep golden color.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely before storing or serving.
Notes
- Makes approximately 28-30 cookies.
- Storage: Keep cookies in an airtight container at room temperature for up to one week.
- Freezing: Store cookies in a freezer bag or airtight container separated by parchment paper in a single layer. Freeze for up to 2 months.
