White Chocolate Cranberry Pistachio Shortbread from The Sweet and Simple Kitchen

December 20, 2019
2 Ratings
Photo by The Sweet and Simple Kitchen
  • Prep time 1 hour 20 minutes
  • Cook time 15 minutes
  • Makes 1 batch
Author Notes

This recipe can be easily doubled if desired. I will often double it, and then divide the dough into four equal portions and make the different shortbread cookie variations (which you can find elsewhere on this site) for a nice variety for the holidays. —Food52

What You'll Need
  • 1 cup salted butter, softened
  • 3/4 cup powdered sugar
  • 1/2 tablespoon pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 cup rice flour
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries, roughly chopped
  • 3/4 cup toasted pistachios, roughly chopped
  • 1 ounce white chocolate, melted (for drizzling)
  1. Pre-heat oven to 350 F degrees. Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and powdered sugar until pale and fluffy – about 5 minutes.
  2. Scrape down the sides of your bowl and add in the vanilla; Beat until combined.
  3. In a small bowl, whisk together all purpose flour, rice flour and salt. Add the dry ingredients (including chopped cranberries and pistachios) to the wet in two additions, beating on medium until combined and the dough begins to pull away from the sides of the bowl.
  4. Scoop the dough out onto a piece of plastic wrap and use your hands to roughly shape it into a log. Wrap it up lengthwise in the wrap, and then gently roll it like a rolling pin until it forms a smooth log of dough. Place it in the refrigerator for an hour. Once chilled, slice into equal ½ inch coins.
  5. Place the cut cookies onto a parchment lined baking sheet, leaving 1 inch in between each cookie and bake at 350F for 12-14 minutes at or until edges are golden. Remove from the oven and allow the shortbreads to cool completely.
  6. Once cooled, drizzle the shortbreads with melted white chocolate (if desired)
  7. Allow the chocolate to set for thirty minutes at room temperature before serving or place the slices in the fridge for a few minutes to speed up the process.

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1 Review

Emily M. September 5, 2021
This recipe is absolutely delicious. They're really nicely balanced and perfect with a cup of tea or coffee. (I didn't add the extra 1/4 tsp of salt or the white chocolate because I used lightly salted pistachios and I didn't have white chocolate.)