Pistachio Orange Cranberry Shortbread Cookies Recipe
Rich buttery, crisp shortbread is transformed into beautiful Christmas shortbread cookies with the addition of pistachios, dried cranberries, orange zest, and white chocolate in this festive recipe.
Servings 12 cookies
Calories 188kcal
Ingredients
- 57 grams granulated white sugar (57 grams of white sugar is about 1/4 cup, slightly heaping)
- 113 grams unsalted butter (113 grams of butter is about 1/2 cup); make sure it's at room temperature
- 1/2 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 170 grams all-purpose flour (170 grams of flour is about 1 cup + 5 tablespoons)
- 60 grams dried cranberries (60 grams of dried cranberries is about 1/2 cup)
- 30 grams unsalted coarsely chopped shelled pistachios (30 grams of shelled chopped pistachios is about 1/4 cup)
- 1 tablespoon fresh orange zest
- 45 grams chopped white chocolate (45 grams of chopped white chocolate is about 1/4 cup); melted, for topping
- 1 tablespoon white sanding sugar for dusting
Instructions
- Add the sugar and butter to a large bowl, and use a handheld electric mixer to cream them together. Beat in the vanilla, salt, and then the flour. Stir in the cranberries, pistachios, and orange zest.
- The dough will be crumbly; press it together with your fingertips a bit, and it will come together to form dough.
- Shape the dough into a log, wrap it in plastic wrap, and chill for at least 1 hour in the fridge (or overnight).
- Preheat the oven to 350F. Line a large baking tray with parchment paper.
- Slice the dough log into 12 equal slices and arrange them on the prepared baking tray.
- Bake until the cookies are light golden on the bottom. If you only chilled the dough for 1 hour, this will take about 12 to 14 minutes. If you chilled the dough overnight, this will take about 14 to 16 minutes.
- Let the cookies cool to room temperature. Drizzle the melted white chocolate decoratively on top, and immediately sprinkle on the sanding sugar.
- Allow the chocolate to set before serving or storing.
Notes
- Storage: You can layer these shortbread cookies in an airtight container between pieces of parchment paper and store them at room temperature for up to 2 weeks, in the fridge for up to 2 months, or in the freezer for up to 6 months.
Nutrition
Serving: 1cookie | Calories: 188kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 53mg | Potassium: 56mg | Fiber: 1g | Sugar: 11g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg