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White chocolate drizzled cranberry-pistachio shortbread cookies on a plate

White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies

These cookies perfectly balance buttery richness with tart cranberries and nutty pistachios, topped with a creamy white chocolate drizzle for a delightful treat.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
For the Add-ins
  • 3/4 cup dried cranberries
  • 3/4 cup chopped pistachios
  • 1/2 cup white chocolate chips or chopped white chocolate bars

Method
 

Preparation
  1. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  2. Stir in the vanilla extract, incorporating it thoroughly.
  3. Gradually fold in the all-purpose flour and salt until just combined.
  4. Gently incorporate the chopped pistachios and dried cranberries.
  5. Shape the dough into logs or discs, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes.
Baking
  1. Preheat the oven to 325°F (160°C).
  2. Slice the chilled dough into 1/4 inch thick pieces.
  3. Arrange the slices on a parchment-lined baking sheet.
  4. Bake for 15-18 minutes or until the edges are golden brown.
Finishing Touch
  1. Allow the cookies to cool on a wire rack.
  2. Drizzle the melted white chocolate over the cookies.

Notes

Consider chilling the dough longer for a firmer texture and experimenting with different nuts. A sprinkle of sea salt on the white chocolate drizzle adds a nice contrast.