Ingredients
Scale
- 1/2 cup dried cranberries
- Zest of 1 orange
- 2 cups all-purpose flour
- 1/4 tsp almond extract
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 1/4 tsp vanilla extract
- 4 oz white chocolate
- 1/2 cup pistachios, chopped
- 1 cup unsalted butter, softened
- 1 tbsp coconut oil or butter
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the unsalted butter, powdered sugar, almond extract, and vanilla extract until fluffy.
- Gradually add the flour, salt, and orange zest, mixing until well combined.
- Fold in the dried cranberries and chopped pistachios.
- Roll the dough into logs, wrap them in plastic wrap, and refrigerate for about 30 minutes.
- Slice the logs into cookies and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Melt the white chocolate and drizzle it over the cookies while they cool.
- Allow the chocolate to set before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can be frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 7g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, shortbread, cranberry, pistachio, holiday baking