Buttery, slightly sweet and studded with cranberries and pistachios and dipped in white chocolate, this Cranberry Pistachio Shortbread is divine! So festive and perfect for your holiday cookie platters.
Wow, we’re halfway through this sugar rush! Man, it’s flying by which means Christmas is that much closer. . .YIKES!
Let’s not even go there because I’ve accomplished absolutely nothing yet on the shopping side of things. Baking, yes. Shopping, no. My boys may wake up to nothing on Christmas morning, but at least they can say they’ve been well-fed.
These Cranberry Pistachio Shortbread are coming at you today on this day 6 and I can’t even begin to tell you how delicious these are.
I’ve always loved a good shortbread cookie. They’re buttery, crispy and not too sweet. One of my favorite parts of being in the hospital when I had my boys, was getting Lorna Doone Cookies! Forget the fact I had a beautiful new baby boy each time, I was just dang excited about the Lorna Doones😂 .I think shortbread is kind of a quintessential holiday cookie, so I knew I wanted to include some kind of shortbread cookie this year in my 12 Days of Sugar.
These cranberry pistachio shortbread cookies are spot on! I love the little bit of sweetness from the cranberries and then the saltiness of the pistachios. And when you bite into the end with white chocolate . . . be still my heart!
My mom stopped by yesterday and I had her taste these cookies. She devoured one and took a couple more home with her. She loved them. I also had to pawn some of these off to a couple of my girlfriends because when these 12 Days of Sugar are over, my stretchy pants are going to be too tight.These are really simple to make, they do require an hour chill time so make sure you plan accordingly.
- 3/4 cup butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1 3/4 cups all-purpose flour
- 1/2 cup dried cranberries, chopped
- 1/2 cup finely chopped roasted salted pistachios
- 8 ounces white chocolate chopped
- 1 tablespoon sugar, for sprinkling
Spray a 9-inch round removable-bottom tart pan with cooking spray.
In the bowl of a stand mixer, beat butter and sugar at medium speed until creamy, 2 to 3 minutes, scraping sides of bowl as needed.
With mixer on low speed, add vanilla and salt, mixing until combined.
Keep mixer on low speed and add flour, mixing until combined and dough starts to come together. Add cranberries and pistachios, mixing just until combined.
Transfer dough to prepared pan, pressing into bottom and slightly up the sides. Cover and refrigerate 1 hour.
Preheat oven to 350 degrees.
Using a sharp knife, score dough into 12 wedges. Sprinkle with the 1 tablespoon of sugar. Place tart pan on a rimmed baking sheet to catch any butter that might drip out while baking.
Bake 28 to 32 minutes, or until top is light golden and center is set. Remove from oven and with a sharp knife, recut the shortbread into wedges and let cool completely in pan.
Line a rimmed baking sheet with parchment paper.
Melt white chocolate in 30-second increments in microwave, stirring after each increment until smooth and melted. Dip widest end of each cookie triangle into melted white chocolate and place on prepared pan. Garnish with holiday sprinkles if desired. Refrigerate until chocolate is set.
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Recipe Source: Bake From Scratch Holiday Cookies Magaine