Description
These Cranberry Pistachio Shortbread Cookies are a festive and buttery treat featuring tart dried cranberries, crunchy pistachios, and sweet white chocolate chips. Perfect for holiday gatherings, these cookies have a melt-in-your-mouth texture and an easy preparation process that results in a deliciously crumbly cookie with a beautiful balance of flavors.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
Add-ins
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped
- 1 cup white chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture becomes light and fluffy. This step is essential for creating a tender, crumbly texture in the cookies.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with a sweet, aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute the salt and starch within the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture, stirring gently and mixing only until just combined to avoid overworking the dough and keeping the cookies tender.
- Fold in Add-ins: Carefully fold in the chopped dried cranberries, pistachios, and white chocolate chips, dispersing them evenly through the dough for balanced flavor and texture in every bite.
- Scoop and Space Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow room for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden, indicating they are perfectly baked without overcooking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps maintain their ideal texture.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months for longer shelf life.
- You can substitute white chocolate chips with dark or milk chocolate chips or add a touch of orange zest to vary the flavor profile.
- If the dough feels too soft or sticky, chill it in the refrigerator for 10-15 minutes before baking to help the cookies hold their shape better.
