Cranberry Pistachio Shortbread Cookies with White Chocolate
These Cranberry Pistachio Shortbread Cookies combine the tartness of cranberries, the rich nuttiness of pistachios, and the smooth sweetness of white chocolate, resulting in a cookie that’s bursting with flavors.
Equipment
Ingredients
- 2 ⅓ cups all-purpose flour
- ½ teaspoon salt
- 1 cup butter at room temperature
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup pistachios lightly toasted
- 1 cup dried cranberries
- ½ cup white chocolate finely chopped
- 1-2 teaspoons water optional, if needed
Instructions
Prepare Dry Ingredients:
- In a bowl, whisk together the flour and salt, then set aside.
Cream the Butter and Sugar:
- In a stand mixer, cream the butter and sugar together until light and fluffy, about 3 minutes. Mix in the vanilla extract.
Combine Wet and Dry Ingredients:
- Gradually add the flour and salt mixture to the butter mixture, stirring until just combined. Gently fold in the pistachios, dried cranberries, and white chocolate pieces until evenly distributed.
Adjust Dough Consistency (If needed):
- If the dough doesn’t come together easily, add 1-2 teaspoons of water and mix until the dough holds together.
Shape and Chill the Dough:
- Divide the dough in half and shape it into two logs, each about 2 inches in diameter. Wrap the logs in plastic wrap and chill for at least 2 hours, or up to 3 days.
Preheat the Oven:
- Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
Slice and Bake the Cookies:
- Slice the chilled dough into cookies about ¼ to ½ inch thick. Place the slices about 1 inch apart on the prepared baking sheets. Bake for 16-20 minutes, or until the edges begin to turn golden brown.
Cool and Enjoy:
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful shortbread cookies with a cup of tea or coffee!
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