Description
Elegant, seasonal shortbread cookies featuring dried cranberries, pistachios, and white chocolate. These cookies are incredibly easy to make with just 10 minutes of active prep time, resulting in a tender, buttery treat that looks like it came from a high-end bakery.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (60g) cornstarch
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (70g) dried cranberries
- 1/2 cup (60g) raw pistachios, chopped
- 1/2 cup (85g) white chocolate chips
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 2 tablespoons extra granulated sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the egg yolk and vanilla extract to the butter mixture and beat on low speed just until combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined to form a shaggy dough.
- Gently fold in the chopped pistachios, dried cranberries, and white chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to prevent spreading.
- Scoop the dough into balls (about 1.5 tablespoons each) and roll them in the extra granulated sugar.
- Place the dough balls on the prepared baking sheets, spaced about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are lightly golden. Rotate pans halfway through for even baking.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure butter is softened but not melted to prevent cookies from spreading too much. Chilling the dough is crucial for texture. For gluten-free version, substitute all-purpose flour with almond flour or a 1:1 gluten-free blend. Cookies can be frozen as dough balls for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8
- Sodium: 50
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 14
- Fiber: 1
- Protein: 2
Keywords: shortbread cookies, cranberry pistachio cookies, white chocolate cookies, holiday cookies, easy dessert, gluten-free cookies, make-ahead cookies