Description
These Cranberry Pistachio Shortbread Cookies combine buttery, melt-in-your-mouth texture with the tartness of dried cranberries and the crunch of pistachios, complemented by sweet white chocolate chips. Perfect for festive occasions or as a delightful treat any time of year.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
Add-ins
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large mixing bowl, cream the softened unsalted butter and powdered sugar together until the mixture becomes light and fluffy, indicating the sugar is well incorporated.
- Add vanilla extract: Mix in the vanilla extract thoroughly to infuse the dough with a rich flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute the dry components.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the creamed butter mixture, stirring just until combined to avoid overmixing and developing gluten.
- Incorporate add-ins: Fold in the chopped dried cranberries, chopped pistachios, and white chocolate chips gently to ensure even distribution throughout the dough.
- Shape the cookies: Using a tablespoon, scoop dough portions onto the prepared baking sheet. Space them about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 12 to 15 minutes, until the edges turn lightly golden, indicating they are done.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure butter is softened but not melted for the best creaming results.
- Chop cranberries and pistachios uniformly for even texture in each bite.
- You can substitute white chocolate chips with dark or milk chocolate chips for a different flavor profile.
- Store cookies in an airtight container at room temperature for up to one week.
- For a festive touch, sprinkle a little powdered sugar over cooled cookies before serving.
