These vanilla shortbread cookies by Laura Kasavan of Tutti Dolci are studded with jeweled cranberries and dipped in white chocolate. They make a festive addition to any cookie platter! To make chopping the dried fruit easier, spray your knife with cooking spray. Find more holiday cookie recipes in our 2018 Holiday Cookies special issue!
Cranberry Pistachio Shortbread Cookies
- ¾ cup (170 grams) unsalted butter, softened
- ⅔ cup (133 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
- ½ teaspoon (2 grams) vanilla extract
- ⅛ teaspoon kosher salt
- 1¾ cups (219 grams) all-purpose flour
- ½ cup (64 grams) dried cranberries, chopped
- ½ cup (57 grams) finely chopped roasted salted pistachios
- 8 ounces (225 grams) white chocolate, chopped
- Garnish: holiday sprinkles
- Spray a 9-inch round removable-bottom tart pan with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and ⅔ cup (133 grams) sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. With mixer on medium-low speed, add vanilla and salt, beating until combined. With mixer on low speed, add flour, beating until combined and dough starts to come together. Add cranberries and pistachios, beating just until combined. Transfer dough to prepared pan, pressing into bottom and up sides. Cover and refrigerate until firm, about 1 hour.
- Preheat oven to 350°F (180°C).
- Using a sharp knife, score dough into 12 wedges, and prick all over with a wooden skewer. Sprinkle with remaining 1 tablespoon (12 grams) sugar. Place tart pan on a rimmed baking sheet to catch any butter that may drip out while baking.
- Bake until top is light golden and center is set, 28 to 32 minutes. Using a sharp knife, recut shortbread into wedges, and let cool completely in pan.
- Line a rimmed baking sheet with parchment paper.
- In the top of a double boiler, place white chocolate. Cook over simmering water, stirring occasionally, until glossy and smooth. One by one, dip widest end of each cookie triangle in melted chocolate, and place on prepared pan. Garnish with holiday sprinkles, if desired. Refrigerate until chocolate is set, about 20 minutes.
Make Ahead: Shortbread dough can be made up to 1 month in advance. After refrigerating dough for 1 hour, score dough into wedges, and prick all over with a wooden skewer. Wrap tart pan in foil, and place in a large resealable plastic bag to freeze. When you're ready to bake, you can bake the shortbread directly from the freezer, adding 2 or 3 minutes to baking time.
I love those sprinkles can you provide a link or name?
Thank you for reaching out! The sprinkles that were used were these sprinkles from Etsy. Here is the link: https://www.etsy.com/listing/573708243/christmas-unicorn-edible-sprinkles-4oz