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Cranberry Pistachio Shortbread Cookies: The Holiday Cookie That Actually Looks Fancy

Cranberry Pistachio Shortbread Cookies: The Best Fancy Treat

Cranberry Pistachio Shortbread Cookies are a delightful, fancy treat perfect for holiday gatherings, combining flavors and textures that impress.
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Course: Dessert
Cuisine: American
Keyword: baking, Cranberry Pistachio Shortbread Cookies, desserts, fancy treats, Holiday Cookies, shortbread
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 16 cookies
Calories: 150kcal

Equipment

  • electric mixer
  • 8×8 baking pan
  • Parchment Paper
  • Microwave

Ingredients

Dough Ingredients

  • 1 cup unsalted butter provides rich flavor and tenderness
  • ½ cup powdered sugar contributes sweetness and melt-in-your-mouth texture
  • 1 teaspoon vanilla extract enhances flavor depth
  • 1 teaspoon almond extract adds subtle nutty flavor; optional
  • 2 cups all-purpose flour base structure of the cookies
  • ¼ teaspoon salt balances sweetness
  • 1 cup dried cranberries introduces tartness and color
  • 1 cup pistachios adds crunch and nuttiness
  • 1 teaspoon orange zest optional, enhances flavor

Drizzle Ingredients

  • 1 cup white chocolate for decoration and sweetness
  • 1 tablespoon coconut oil thins melted chocolate for easy drizzling

Instructions

Making Cookies

  • Preheat your oven to 325°F (165°C) and line an 8×8 baking pan with parchment paper for easy removal.
  • Cream together the butter and powdered sugar in a large bowl using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
  • Mix in the vanilla and almond extracts until well-combined.
  • Gradually add the all-purpose flour and salt, mixing on low speed until just combined.
  • Fold in the chopped cranberries, pistachios, and optional orange zest gently.
  • Press the dough into the prepared pan and score lightly on top with a knife.
  • Bake in the preheated oven for 25-30 minutes, until the edges are golden brown.
  • Let it cool completely in the pan.
  • Melt the white chocolate and coconut oil together, drizzle over the cooled shortbread.
  • Allow the chocolate to set for a few minutes before cutting into squares.

Notes

Store cookies in an airtight container at room temperature for up to 7 days; freeze for longer preservation.

Nutrition

Serving: 1cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 50mg | Potassium: 100mg | Fiber: 1g | Sugar: 7g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.5mg