Ingredients
Scale
- 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)
- 4 oz white chocolate, chopped
- 1 tbsp coconut oil or butter
Instructions
- Preheat your oven to 325°F. Line an 8×8 baking pan with parchment paper.
- Cream together the butter and powdered sugar until light and fluffy, about 3-4 minutes. Add vanilla and almond extracts.
- Gradually add the flour and salt, mixing on low speed until just combined.
- Fold in the cranberries, pistachios, and orange zest if using.
- Press the dough into the prepared pan evenly; score the top lightly. Bake for 25-30 minutes until edges are golden.
- Melt the white chocolate and coconut oil; drizzle over the cooled shortbread.
- Lift the shortbread out of the pan using the parchment paper and cut into squares or bars.
Notes
Consider using gluten-free flour for an alternative dietary option. Allow cooling completely before cutting to prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 6g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg