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Cranberry Pistachio Shortbread Cookies with White Chocolate

These delicious cookies combine buttery shortbread, zesty cranberries, crunchy pistachios, and a heavenly drizzle of white chocolate, making them the perfect treat for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened Use high-quality butter for the best flavor.
  • ¾ cup powdered sugar Sift to avoid lumps.
  • 2 cups all-purpose flour Standard flour, not gluten-free.
  • ½ cup cornstarch Adds a delicate texture.
  • ½ teaspoon vanilla extract For flavor enhancement.
  • ½ teaspoon almond extract Optional for added nuttiness.
  • 1 cup dried cranberries, chopped Can substitute with other dried fruits.
  • ¾ cup shelled pistachios, chopped Can be replaced with walnuts or almonds.
  • 1 cup white chocolate chips Melted for drizzling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, beat together the softened butter and powdered sugar until light and fluffy.
  3. Add the vanilla and almond extracts and mix until combined.
  4. Gradually mix in the flour and cornstarch until just combined.
  5. Stir in the chopped cranberries and pistachios.
  6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on a baking sheet lined with parchment paper, about 2 inches apart, flattening each ball gently.
Baking
  1. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the tops are set.
  2. Let the cookies cool on the baking sheet.
Finishing Touch
  1. While the cookies are cooling, melt the white chocolate chips in a microwave-safe bowl in 30-second increments, stirring until smooth.
  2. Drizzle the melted white chocolate over the cooled cookies and let it set.

Notes

Chill the dough for about 30 minutes to enhance flavors and help them hold shape. Store cookies in an airtight container for up to a week, layering parchment paper between to maintain crunch.