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Holiday Cookie That Actually Looks Fancy Recipe

Holiday Cookie That Actually Looks Fancy Recipe
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★★★★★

5 from 11 reviews

Cranberry Pistachio Shortbread Cookies are a festive, elegant holiday treat featuring buttery, tender shortbread loaded with tart dried cranberries, crunchy pistachios, and a hint of orange zest. Finished with a delicate white chocolate drizzle, these cookies bring a fancy appearance and a perfect balance of flavors to your holiday cookie platter.

Ingredients

Scale

Shortbread Dough

  • 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)

Decoration

  • 4 oz white chocolate, chopped
  • 1 tbsp coconut oil or butter

Instructions

  1. Prep Like a Pro: Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
  2. Cream That Butter: In a large bowl, use an electric mixer to cream the room temperature unsalted butter and powdered sugar together until light and fluffy, about 3-4 minutes. Add the vanilla and almond extracts and mix until evenly combined.
  3. Flour Power: Add the all-purpose flour and salt to the creamed butter mixture. Mix on low speed just until combined, being careful not to overmix to keep the shortbread tender.
  4. The Fun Part: Fold in the chopped dried cranberries, pistachios, and orange zest if using, distributing them evenly through the dough for festive speckles and flavor.
  5. Press and Bake: Press the dough evenly into the prepared pan using the bottom of a measuring cup or your hands to compact it tightly. Lightly score the dough into squares or rectangles to make cutting easier after baking. Bake for 25-30 minutes until the edges turn lightly golden but the center still appears slightly underbaked. Allow to cool completely in the pan.
  6. Drizzle Drama: While the shortbread cools, melt the white chocolate and coconut oil or butter together in the microwave in 30-second increments, stirring between each to achieve a smooth consistency. Drizzle the melted chocolate over the cooled shortbread in any decorative pattern you like. Let the chocolate set for about 15 minutes.
  7. Cut and Conquer: Use the parchment paper overhang to lift the shortbread from the pan. Cut into squares or bars with a sharp knife, wiping the blade between cuts for clean edges. Serve and enjoy your fancy holiday cookies!

Notes

  • Room temperature butter is essential for the creaming step to achieve the perfect texture.
  • Scoring the dough before baking prevents crumbly edges when cutting after baking.
  • Orange zest is optional but adds a lovely citrus aroma and balances the sweetness.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For a nut-free version, omit pistachios and substitute with additional cranberries or seeds.

Nutrition

Keywords: cranberry pistachio shortbread, holiday cookies, festive cookies, white chocolate drizzle, shortbread recipe

Find it online: https://kitchenbyrita.com/holiday-cookie-that-actually-looks-fancy-recipe/