cranberry, pistachio & white chocolate shortbread

Cranberry, Pistachio & White Chocolate Shortbread Recipe

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Angela Pietrantonio


What a great cookie! So pretty too for the holidays!

Recipe Source~

★★★★★ 1 vote
3 1/2 dozen
15 Min
30 Min


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


1cream together the butter and sugar until light and fluffy, about 3 minutes. mix in the vanilla extract.
2in a separate bowl, whisk or sift together the flour and salt.
3add 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.
4roll 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.
5chill in the fridge for at least 1 hour.
6preheat the oven to 350F and line a sheet pan with parchment paper.
7slice 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.
8bake for 10-13 minutes, or until the edges are just starting to brown.
9remove from the pan and cool to room temp.

4 points per cookie

About cranberry, pistachio & white chocolate shortbread

Course/Dish: Cookies