Shortbread (Cranberry Pistachio White Chocolate)

Cranberry Pistachio Shortbread Cookies are a delightful blend of tart dried cranberries, crunchy pistachios and smooth white chocolate, all wrapped in a buttery shortbread base. These cookies offer a unique balance of flavours: the sweet-tart combination of cranberries pairs perfectly with the nutty pistachios, while the buttery richness of the shortbread melts in your mouth with each bite.

Shortbread cookies have a rich history dating back to 12th-century Scotland, where they were originally made from leftover bread dough. Over time, the yeast in the dough was replaced with butter, giving us the crumbly texture we know today. These cookies became popular among the Scottish nobility and Queen Mary of Scots is credited with refining the recipe in the 16th century. Different cultures have their own versions of shortbread. In Greece, they enjoy kourabiedes, which are similar butter cookies covered in confectioners’ sugar. Mexican wedding cookies are another variation, as are Russian tea cakes. These variations share the same base but incorporate local flavours and ingredients.

1 cup butter, softened
¾ cup confectioners' sugar
2 cups all-purpose flour, unbleached, unbleached
½ cup cornstarch
¼ tsp. sea salt
1 cup dried cranberries, chopped
1 cup pistachios, chopped
1 tsp. pure vanilla extract
1 cup white chocolate chips

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the butter, softened and confectioners’ sugar until light and fluffy.

Add in the vanilla extract and mix well.

In another bowl, whisk together the flour, cornstarch and salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Fold in the chopped cranberries, pistachios and white chocolate chips.

Scoop Tbsp.-sized portions of the dough onto the prepared baking sheet, spacing them about 2” apart.

Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cook's Notes:

• For a more festive touch, drizzle melted white chocolate over the cooled cookies.
• You can substitute other nuts or dried fruits based on your preferences.