Description
Festive cookies combining buttery shortbread with sweet cranberries and crunchy pistachios, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup shelled pistachios, roughly chopped
- Zest of 1 orange (optional)
- 4 oz white chocolate, chopped
- 1 tbsp coconut oil or butter
Instructions
- Preheat your oven to 325°F. Line an 8×8 baking pan with parchment paper.
- Cream the butter and powdered sugar until light and fluffy, then mix in vanilla and almond extracts.
- Add flour and salt, mixing until just combined.
- Fold in cranberries, pistachios, and orange zest.
- Press dough evenly into the pan and score the top lightly. Bake for 25-30 minutes until edges are golden.
- Let cool completely in the pan before cutting.
- Melt the white chocolate and coconut oil, drizzle over cooled cookies, and let set.
- Cut into squares or bars.
Notes
Using room temperature butter ensures perfect creaming. For best flavor, use quality ingredients.
- Prep Time: 20
- Cook Time: 30
- Category: Cookies
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg