Name: Cranberry Pistachio White Chocolate Shortbread
Prep time: 20 min
Cook time: 10 min
Yield: 24-28 cookies
Ingredients: 1 1/4 cups butter, room temperature; 1 cup powdered sugar; 1 teaspoon vanilla bean paste; 2 1/4 cups flour; 3/4 cups craisins; 3/4 cup chopped pistachios; 1/2 cup white chocolate chips

I LOVE, LOVE, LOVE shortbread. Anytime there is a shortbread option on a cookie platter that is the one I go for first. There is just something so decadent in each buttery bite.

So much yummy

I am a happy girl with just a plain shortbread (like this one), but for the Holidays I decided to amp it up a bit with a little extra something. To start with I wanted a little something tart and pretty so I added in one of my favorite holiday tasted, dried cranberries.

Next for a little crunch I went with another favorite, pistachio’s. I love how they taste and how they look, just look how pretty they are!! You could use pecans or walnuts if you wanted, just make sure to chop them up a bit.

To round it all off I threw in some white chocolate chips. I love white chocolate with cranberries but you could use dark chocolate or semi sweet chips…whatever you have one hand.

Scoop it out

To make each cookie about the same size I used a small cookie scoop. This helps ensure each cookie is baked the same and if you are making them for a cookie swap or a quick gift you know you will get at least 2 dozen.

If you do not have a cookie scoop you can use a teaspoon or tablespoon to ensure each scoop is the same size as well.

Quick and Easy

For some shortbread you you have to chill the dough and roll it out to cut it, but for these there is no chill time or rolling required. The beauty of no chilling is that these cookies come together in no time, making them perfect for any last minute Holiday events that might pop up.

I am going to make another quick batch for Christmas lunch, just a little something extra fun.