White Chocolate Cranberry Pistachio Shortbread

There’s something incredibly satisfying about the combination of sweet and salty flavors, especially when it comes to baking. That’s precisely why I love making White Chocolate Cranberry Pistachio Shortbread. Every holiday season, I find myself in the kitchen, surrounded by the enticing aroma of freshly baked cookies. This recipe has become a staple in my home, and I can’t resist sharing it with friends and family. The crunch of the pistachios, the sweetness of the white chocolate, and the tartness of the cranberries come together to create a delightful treat that’s perfect for any gathering.

As I mix the ingredients, I’m often transported back to memories of baking with my grandmother, who taught me the art of making shortbread. It’s a simple yet rewarding process, and I love how each batch reminds me of those cherished moments. Whether it’s a cozy evening by the fire or a festive gathering, these bars bring joy and warmth to everyone who tries them.

Plus, they make for great gifts! I love packaging them in pretty boxes and sharing them with neighbors during the holidays. Everyone appreciates a homemade treat, and this White Chocolate Cranberry Pistachio Shortbread never fails to impress!

White Chocolate Cranberry Pistachio Shortbread Ingredients

Each ingredient in this recipe plays a vital role in crafting the perfect White Chocolate Cranberry Pistachio Shortbread. The melding of flavors and textures creates a delightful experience that’s both comforting and indulgent. Here’s a look at the key players:

• 1/2 lb unsalted butter, room temperature – This is the foundation of our shortbread, providing richness and a tender crumb.
• 1/3 cup brown sugar, packed – Adds a hint of caramel flavor and moisture.
• 1/3 cup granulated sugar – Sweetens the dough and contributes to its delicate texture.
• 1 tsp vanilla extract – Brings warmth and depth to the flavor.
• 2 cups all-purpose flour – The main structure of our shortbread, ensuring it holds its shape.
• 1/2 tsp salt – Enhances the sweetness and balances the flavors.
• 1 cup white chocolate chips – Provides sweetness and a creamy texture.
• 3/4 cup dried cranberries – Adds a chewy texture and tartness.
• 1/2 cup pistachios, roughly chopped – Introduces crunch and a nutty flavor.
• 8 oz white candy coating – A decorative dip that adds sweetness and a glossy finish.
• 1/4 cup pistachios, finely chopped – Used for garnish, adding a beautiful touch.

Putting Together White Chocolate Cranberry Pistachio Shortbread

Making White Chocolate Cranberry Pistachio Shortbread is an enjoyable experience that fills your kitchen with an irresistible aroma. Let’s dive into the process step-by-step and bring this delicious treat to life!

1. Preheat your oven to 325°F (160°C). This initial step is essential as it ensures even baking. A properly preheated oven helps develop that delightful golden color and perfect texture.
2. Prepare a 9×13 baking dish by spraying it with cooking spray and lining the bottom with parchment paper. This not only prevents sticking but also makes it super easy to lift the bars out once they’re cooled.
3. In a mixer, cream together the unsalted butter and both sugars until the mixture is light and fluffy. This process incorporates air into the batter, contributing to a lighter texture.
4. Add in the vanilla extract and mix until just combined. This adds a wonderful aroma and flavor, taking your shortbread to the next level.
5. In a separate bowl, combine the all-purpose flour and salt. This step ensures that the salt is evenly distributed throughout the flour, which is crucial for balanced flavor.
6. Gradually add the flour mixture to the creamed butter mixture, stirring just until combined. Be careful not to overmix; you’re looking for a soft dough.
7. Fold in the white chocolate chips, dried cranberries, and roughly chopped pistachios. This is where the magic happens! The colors and textures of the mix-ins will make your dough look vibrant and inviting.
8. Press the dough evenly into the prepared baking dish. It will be thick, so take your time to make sure the top is as even as possible. This will ensure uniform baking.
9. Bake for 40 to 45 minutes, or until the edges are golden brown and the center is set. Keep an eye on the bars as they bake; you want them to be firm but not overcooked.
10. Once baked, remove them from the oven and place the dish on a wire rack to cool for about 15 to 20 minutes. This cooling time allows the bars to set properly.
11. After cooling, cut into 30 rectangles and let them cool completely. This is the hardest part—waiting to enjoy your delicious creation!
12. Finally, melt the white candy coating according to the package instructions. Dip each bar into the melted coating, shaking off the excess. This step adds a beautiful finish to your shortbread.
13. Sprinkle the finely chopped pistachios on top of each dipped bar and let them sit on waxed paper to set. Once the coating is set, they’re ready to enjoy!

Tips for Success

When preparing White Chocolate Cranberry Pistachio Shortbread, a few tips can help you achieve the best results. Here are some insights:

• Storage: Keep any leftovers in an airtight container at room temperature for up to one week. If they last that long!
• Freezing: You can freeze the cut bars for up to three months. Just make sure they’re well-wrapped to prevent freezer burn.
• Decorating: Feel free to get creative with toppings! Drizzle some extra melted white chocolate on top or add a sprinkle of sea salt for contrast.
• Serving Temperature: These bars are delightful at room temperature, making them perfect for parties and gatherings.
• Variations: Experiment by adding other mix-ins like dried cherries or macadamia nuts for a fun twist on the classic recipe.

Pairing Suggestions for White Chocolate Cranberry Pistachio Shortbread

Pairing the White Chocolate Cranberry Pistachio Shortbread with the right accompaniments can elevate your dessert experience. Here are some ideas:

• Warm Beverages: These bars pair wonderfully with a hot cup of tea or coffee. The sweetness complements the warmth of your drink.
• Ice Cream: Serve with a scoop of vanilla or pistachio ice cream for a delightful dessert.
• Fruit Pairing: Consider serving with fresh berries or a fruit compote for a refreshing contrast to the sweetness.
• Holiday Gatherings: These bars are perfect for holiday parties and can be served on a dessert platter alongside other festive treats.
• Gift Options: They make fantastic gifts! Package them in decorative boxes with a personalized note for friends and family.

FAQ

Conclusion

The White Chocolate Cranberry Pistachio Shortbread is truly a unique treat that combines the sweetness of white chocolate and the crunch of pistachios perfectly. I hope you’ll give this recipe a try and experience the joy it brings. These bars are not just desserts; they’re little bundles of happiness that can elevate any occasion. Gather your ingredients and start baking—your taste buds will thank you!

White Chocolate Cranberry Pistachio Shortbread

Indulge in the perfect balance of flavors with these delicious White Chocolate Cranberry Pistachio Shortbread bars. They’re a delightfully sweet and crunchy treat, ideal for holiday gifting or cozy gatherings. With a rich and buttery base complemented by vibrant cranberries and nutty pistachios, you won't want to miss making these!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 30 bars

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 lb Unsalted Butter Room temperature
• 1/3 cup Brown Sugar Packed
• 1/3 cup Granulated Sugar
• 1 tsp Vanilla Extract
• 2 cups All Purpose Flour
• 1/2 tsp Salt
• 1 cup White Chocolate Chips
• 3/4 cup Dried Cranberries
• 1/2 cup Pistachios Roughly chopped
• 8 oz White Candy Coating
• 1/4 cup Pistachios Finely chopped

Equipment

• Oven
• Baking Sheet
• Chef's Knife
• Mixing Bowl
• Wooden Spoon

Method

 

1. Preheat your oven to 325°F (160°C). This initial step is essential as it ensures even baking. A properly preheated oven helps develop that delightful golden color and perfect texture.
2. Prepare a 9x13 baking dish by spraying it with cooking spray and lining the bottom with parchment paper. This not only prevents sticking but also makes it super easy to lift the bars out once they're cooled.
3. In a mixer, cream together the unsalted butter and both sugars until the mixture is light and fluffy. This process incorporates air into the batter, contributing to a lighter texture.
4. Add in the vanilla extract and mix until just combined. This adds a wonderful aroma and flavor, taking your shortbread to the next level.
5. In a separate bowl, combine the all-purpose flour and salt. This step ensures that the salt is evenly distributed throughout the flour, which is crucial for balanced flavor.
6. Gradually add the flour mixture to the creamed butter mixture, stirring just until combined. Be careful not to overmix; you're looking for a soft dough.
7. Fold in the white chocolate chips, dried cranberries, and roughly chopped pistachios. This is where the magic happens! The colors and textures of the mix-ins will make your dough look vibrant and inviting.
8. Press the dough evenly into the prepared baking dish. It will be thick, so take your time to make sure the top is as even as possible. This will ensure uniform baking.
9. Bake for 40 to 45 minutes, or until the edges are golden brown and the center is set. Keep an eye on the bars as they bake; you want them to be firm but not overcooked.
10. Once baked, remove them from the oven and place the dish on a wire rack to cool for about 15 to 20 minutes. This cooling time allows the bars to set properly.
11. After cooling, cut into 30 rectangles and let them cool completely. This is the hardest part—waiting to enjoy your delicious creation!
12. Finally, melt the white candy coating according to the package instructions. Dip each bar into the melted coating, shaking off the excess. This step adds a beautiful finish to your shortbread.
13. Sprinkle the finely chopped pistachios on top of each dipped bar and let them sit on waxed paper to set. Once the coating is set, they’re ready to enjoy!

Notes

Keep any leftovers in an airtight container at room temperature for up to one week. If they last that long!

You can freeze the cut bars for up to three months. Just make sure they're well-wrapped to prevent freezer burn.

Feel free to get creative with toppings! Drizzle some extra melted white chocolate on top or add a sprinkle of sea salt for contrast.

These bars are delightful at room temperature, making them perfect for parties and gatherings.

Experiment by adding other mix-ins like dried cherries or macadamia nuts for a fun twist on the classic recipe.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.