Cranberry Pistachio White Chocolate Shortbread

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.

A must make cookie

24-28 cookies

Cranberry Pistachio White Chocolate Shortbread

A quick and easy shortbread recipe that is loaded with tons of flavor & texture that is one of my most favorite cookies ever.

20 minPrep Time

10 minCook Time

45 minTotal Time

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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


Preheat oven to 350
Line a cookie sheet with parchment paper
In the bowl of a stand mixer cream together butter and sugar until light and fluffy
Add in vanilla bean paste and mix until just combined
In 3 different batches add in flour, mixing until just combined, scraping down the sides as needed
Mix in craisins, pistachios and white chocolate until evenly distributed
Using a small cookie scoop place mounds onto cookie sheet
Gently press down with your palm, or the bottom of a glass, until slightly flattened
Bake for 10-12 minutes or until bottom of cookies is browned and top is starting to brown
Remove and let stand for 5 minutes and then move to a cooling rack to cool completely
Serve and ENJOY!


If white chocolate is not your favorite you can use any chocolate you prefer



4884 cal


310 g


469 g


68 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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