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white chocolate cranberry pistachio shortbread

White Chocolate Cranberry Pistachio Shortbread Cookies

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Prep Time 20 minutes
Cook Time 24 minutes
Resting Time 1 hour
Total Time 1 hour 44 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 stand mixer or hand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 2 sheet pan
  • 2 silicone baking mat or parchment paper
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Kitchen scale optional
  • 1 plastic wrap roll
  • 1 sharp knife
  • 1 Cutting board
  • 1 wire cooling rack

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 2 cup all-purpose flour spooned and leveled
  • 1/2 teaspoon fine sea salt
  • 1/2 cup dried cranberries chopped
  • 1/2 cup pistachios shelled and chopped
  • 3/4 cup white chocolate chips or chunks
  • 1 tablespoon orange zest optional

Instructions
 

  • Line two sheet pans with silicone mats or parchment and set aside.
  • In a mixing bowl whisk flour and salt together.
  • In the bowl of a mixer cream the softened butter and powdered sugar on medium speed until light and fluffy, about 2 minutes.
  • Beat in vanilla extract and almond extract until combined.
  • Add the flour mixture to the butter mixture and mix on low just until a soft dough forms.
  • Fold in dried cranberries, pistachios, white chocolate, and orange zest with a spatula until evenly distributed.
  • Divide dough in half and shape each portion into a 2-inch diameter log.
  • Wrap each log tightly in plastic wrap and chill until firm, about 1 hour.
  • Preheat oven to 350°F (175°C) while the dough finishes chilling.
  • Unwrap a dough log and slice into 1/4-inch thick rounds with a sharp knife.
  • Arrange slices 1 inch apart on prepared sheet pans.
  • Bake one pan at a time for 10–12 minutes until edges are just turning pale golden.
  • Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Repeat slicing and baking with the remaining dough.
  • Store cooled cookies in an airtight container at room temperature.

Notes

For the cleanest slices, rotate the dough log a quarter turn after every couple of cuts and use a gentle sawing motion; if mix-ins cause crumbling, press stray bits back into the sides before baking. Toasting the pistachios lightly enhances flavor and crunch. If the dough feels crumbly before chilling, knead it once or twice in the bowl to bring it together, but avoid overmixing to keep the shortbread tender. You can dip or drizzle cooled cookies with melted white chocolate and sprinkle with extra chopped pistachios for a festive finish. The dough logs freeze well for up to 2 months; slice from frozen and add 1–2 minutes to the bake time.
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