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White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies

White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies
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These White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies offer a perfect balance of buttery crispness, tart cranberries, crunchy pistachios, and a creamy white chocolate drizzle. Ideal for any occasion, they combine sweet and nutty flavors with an irresistible texture, making them a sophisticated yet comforting treat.

Ingredients

Scale

Core Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Add-ins

  • 3/4 cup dried cranberries
  • 3/4 cup chopped pistachios

Topping

  • 3/4 cup white chocolate chips or chopped white chocolate (for drizzling)

Instructions

  1. Prepare the Dough: Soften the unsalted butter in a mixing bowl, then cream it together with granulated sugar until light and fluffy. Add vanilla extract and salt, mixing well. Gradually fold in all-purpose flour until a smooth dough forms. Gently stir in dried cranberries and chopped pistachios, ensuring even distribution without overmixing.
  2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least one hour. This firms up the dough, making it easier to roll out and helping cookies maintain their shape during baking.
  3. Shape and Bake: Preheat oven to 325°F (163°C). Lightly flour a clean surface and roll out dough to about 1/4 inch thickness. Use cookie cutters to shape cookies and place them on a parchment-lined baking sheet. Bake for 15 to 18 minutes, or until edges turn a delicate golden brown.
  4. Cool Completely: Transfer baked cookies to a wire rack and allow them to cool fully to prevent the white chocolate drizzle from melting when applied.
  5. Drizzle with White Chocolate: Melt white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth. Using a fork or piping bag, drizzle white chocolate over cooled cookies in artistic streaks. Let chocolate set at room temperature or chill in fridge for quicker firming.

Notes

  • Use room temperature butter to achieve a smooth, creamy dough that bakes evenly.
  • Do not overmix the dough to avoid tough cookies.
  • Watch the baking time carefully; shortbread can go from golden to overbaked quickly.
  • Chilling the dough and cookies helps them hold their shape.
  • Use good quality white chocolate for the best flavor and texture in the drizzle.

Nutrition

Keywords: shortbread cookies, white chocolate, cranberries, pistachios, holiday cookies, dessert, baked treats

Find it online: https://lillysplate.com/white-chocolate-drizzled-cranberry-pistachio-shortbread-cookies/