Ingredients
Shortbread Base
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup shelled pistachios, roughly chopped
- Zest of 1 orange (optional)
White Chocolate Drizzle
- 4 oz white chocolate, chopped
- 1 tbsp coconut oil or butter
Instructions
- Prep Like a Pro: Preheat your oven to 325°F. Line an 8×8 baking pan with parchment paper, leaving some overhang for easy removal later.
- Cream That Butter: In a large bowl, cream the butter and powdered sugar with an electric mixer until light and fluffy, about 3-4 minutes. Add vanilla and almond extracts and mix until combined.
- Flour Power: Add the all-purpose flour and salt to the butter mixture. Mix on low speed just until combined to avoid tough cookies.
- The Fun Part: Fold in the chopped cranberries, pistachios, and orange zest if using. The dough will be speckled with vibrant holiday colors.
- Press and Bake: Press the dough evenly into the prepared baking pan, pressing firmly with the bottom of a measuring cup for a compact layer. Lightly score the dough into squares or rectangles to ease cutting later. Bake for 25-30 minutes until edges turn lightly golden but the center remains slightly underbaked.
- Drizzle Drama: While the shortbread cools completely in the pan, melt the white chocolate and coconut oil in 30-second intervals in the microwave, stirring in between until smooth. Drizzle the melted chocolate over the cooled shortbread in your desired pattern. Allow the chocolate to set for about 15 minutes.
- Cut and Conquer: Using the parchment overhang, lift the shortbread from the pan and cut into squares or bars with a sharp knife, wiping the blade clean between cuts for neat edges.
Notes
- Room temperature butter is key for creaming properly and achieving a tender texture.
- Scoring before baking helps create evenly sized cookies and easier cutting after baking.
- Don’t overbake—edges should be golden but the center slightly soft for perfect shortbread texture.
- White chocolate drizzle can be customized with more or less coconut oil depending on desired thickness.
- Optional orange zest adds a bright citrus note but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian