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cranberry, pistachio & white chocolate shortbread

★★★★★ 1
a recipe by
Angela Pietrantonio
Woonsocket, RI

What a great cookie! So pretty too for the holidays! Recipe Source~

★★★★★ 1
serves 3 1/2 dozen
prep time 15 Min
cook time 30 Min

Ingredients For cranberry, pistachio & white chocolate shortbread

  • 3 stick
    unsalted butter, room temperature
  • 1 c
  • 1 tsp
    vanilla extract
  • 3 1/2 c
    all purpose flour
  • 1/4 tsp
    kosher salt
  • 3/4 c
    chopped dried cranberries
  • 1 c
    roughly chopped pistachios
  • 1 c
    white chocolate chips

How To Make cranberry, pistachio & white chocolate shortbread

  • 1
    cream together the butter and sugar until light and fluffy, about 3 minutes. mix in the vanilla extract.
  • 2
    in a separate bowl, whisk or sift together the flour and salt.
  • 3
    add the flour & salt to the butter mixture. mix on low speed until it just starts to come together. add the cranberries, pistachios, and white chocolate a half a cup at a time until it's incorporated. mix until the dough forms a ball.
  • 4
    roll into a log about 2 inches in diameter (roll it wider or skinnier depending on how big you want your cookies). roll the log in some wax paper.
  • 5
    chill in the fridge for at least 1 hour.
  • 6
    preheat the oven to 350F and line a sheet pan with parchment paper.
  • 7
    slice the log into 1/4 inch slices. place the slices on the sheet pan. they don't spread much, so they can be pretty close together.
  • 8
    bake for 10-13 minutes, or until the edges are just starting to brown.
  • 9
    remove from the pan and cool to room temp. 4 points per cookie

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