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White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies

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White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies are buttery, crisp, and beautifully festive. Studded with tart dried cranberries and crunchy pistachios, then finished with a sweet white chocolate drizzle, these slice-and-bake cookies are perfect for holiday gifting or enjoying with a cup of tea. Easy to make ahead and always impressive!

Ingredients

  • Shortbread Cookies:
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup shelled pistachios, chopped
  • Drizzle:
  • 1/2 cup white chocolate chips or melting wafers

Instructions

  1. Cream butter and sugar together until light and fluffy.
  2. Mix in vanilla extract and salt.
  3. Gradually add flour until dough comes together.
  4. Fold in chopped cranberries and pistachios.
  5. Shape dough into a 2-inch diameter log, wrap tightly, and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  7. Slice chilled dough into ¼-inch rounds and place on prepared baking sheet.
  8. Bake for 12–15 minutes or until edges are lightly golden.
  9. Cool cookies completely on a wire rack.
  10. Melt white chocolate and drizzle over cookies using a spoon or piping bag.
  11. Allow the chocolate to set before serving or storing.

Notes

  • Swap pistachios for almonds or pecans.
  • Add orange zest for a citrusy twist.
  • Dip half the cookie in white chocolate instead of drizzling for a fancier look.
  • Freeze unbaked dough logs for up to 1 month—slice and bake from frozen.
  • Store cookies without chocolate drizzle if freezing.

Nutrition

Find it online: https://cookedbymaya.com/white-chocolate-drizzled-cranberry-pistachio-shortbread-cookies/