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Cranberry Pistachio Shortbread Cookies with White Chocolate

These delightful cookies are a perfect blend of sweet and salty, featuring cranberries and pistachios, all beautifully complemented by white chocolate.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • A pinch salt
Mix-Ins
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup pistachios, shelled and roughly chopped
  • 1 cup white chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, beat the softened butter with the powdered sugar until light and fluffy.
  3. Add in the vanilla extract and mix well.
  4. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
  5. Gradually add the dry mixture to the butter mixture, stirring until just combined.
  6. Gently fold in the chopped cranberries, pistachios, and white chocolate chips.
  7. Scoop out tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, giving them space to spread.
Baking
  1. Bake for about 12-15 minutes or until the edges are lightly golden.
  2. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
  3. Enjoy them warm or at room temperature.

Notes

Feel free to mix in other nuts or chocolates. Chilling the dough for about 30 minutes can help maintain the cookie shape during baking.