Perfect White Chocolate Cranberry Pistachio Shortbread
A buttery, crumbly shortbread cookie featuring tart dried cranberries, crunchy pistachios, and pockets of creamy white chocolate. This easy homemade treat is perfect for holiday gatherings or cozy nights.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 60 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 2 cups (250 grams) all-purpose flour
- ¼ teaspoon salt
- ¾ cup (130 grams) white chocolate chunks
- ½ cup (75 grams) dried cranberries
- ½ cup (70 grams) shelled pistachios, roughly chopped and toasted
- 1 teaspoon vanilla extract
Instructions
- Soften butter at room temperature (about 30 minutes). Roughly chop pistachios and toast them lightly in a dry pan over medium heat for 3–4 minutes until fragrant, then set aside to cool. Measure out flour, sugar, cranberries, and white chocolate chunks.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes, using an electric mixer or wooden spoon.
- Mix in the vanilla extract and salt until just combined.
- Gradually add the all-purpose flour in batches, stirring gently with a spatula or on low mixer speed until just combined. Avoid overmixing.
- Carefully fold in the toasted pistachios, dried cranberries, and white chocolate chunks until evenly distributed.
- Turn the dough onto a lightly floured surface and shape into a rectangular block about 1 inch (2.5 cm) thick. Wrap tightly in plastic wrap.
- Refrigerate the dough for at least 2 hours, preferably overnight for best flavor and texture.
- Preheat the oven to 325°F (163°C). Slice the chilled dough into ¼-inch (6 mm) thick rectangles or rounds and place on a parchment-lined baking sheet, spaced about 1 inch (2.5 cm) apart.
- Bake for 18–22 minutes, or until edges just start to turn golden and centers look set but not browned.
- Let the shortbread cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Chilling the dough overnight enhances flavor and prevents spreading. Fold in white chocolate chunks last to keep them chunky. If dough is too soft when slicing, chill for an additional 15 minutes. Sprinkle flaky sea salt on top after baking for a salty-sweet contrast.
Nutrition
- Serving Size: 1 shortbread piece (
- Calories: 150
- Sugar: 7
- Fat: 10
- Carbohydrates: 14
- Protein: 2
Keywords: white chocolate, cranberry, pistachio, shortbread, cookie, homemade treats, holiday baking, easy dessert