Cranberry Pistachio Icebox Cookie Recipe
Every time I've served these Cranberry Pistachio Shortbread Cookies, I get asked for the recipe... and for good reason! They're buttery and tender, not too sweet, and layered with texture from the cranberries, pistachios, and white chocolate drizzle. Having made and remade this recipe with consistent results, I'll walk you through exactly why it works (and my top easy tips) so you can make these with confidence!
Servings: 24 cookies
Calories: 162kcal
Equipment
- stand mixer OR
Ingredients
- ¾ cup (12 tbsp) butter softened to room temperature *see note
- ⅔ cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup dried cranberries (measured, then very finely chopped)
- ¼ cup pistachios (measured, then very finely chopped)
- Coarse sugar for rolling **see note
- 5 oz quality white chocolate chopped (or chips)
Instructions
- In a stand mixer fitted with the paddle attachment (or with hand beaters), beat the butter and sugar on medium-high speed until it is fluffy and light in color, about 2 minutes.¾ cup (12 tbsp) butter , ⅔ cup granulated sugar
- Add the egg and vanilla. Mix on high speed until well combined, pausing to scrape the bowl as needed.1 egg, 1 teaspoon vanilla extract
- Add the flour and salt, then mix on low speed until just combined and no white streaks remain. Be careful not to overmix.2 cups all-purpose flour, ¼ teaspoon kosher salt
- Add the cranberries and pistachios and mix on low until they are evenly distributed, again being careful not to overmix. The dough will look crumbly, but should be moist enough to stick together when you squeeze it in your hand.½ cup dried cranberries, ¼ cup pistachios
- Turn the dough onto a very lightly floured counter and use lightly floured hands to press it all together into a round disc. Once formed, use a knife or bench scraper to cut the disc in half. Shape each half into a 7-inch log, rolling and pressing it together as needed, but being gentle to avoid making the dough tough.
- Tightly wrap each dough log in plastic wrap and chill in the refrigerator. For best results, chill the dough for 12-24 hours. However, if needed you can refrigerate for 5-6 hours at minimum or 5 days at most.
- When you’re ready to bake, preheat the oven to 350°F. Pour some coarse sugar onto a large plate or tray. Unwrap the dough logs straight from the fridge and roll them in the sugar, pressing down firmly to help the sugar stick.Coarse sugar
- Use a sharp knife to slice each log into 12 equal sized cookies. Space them evenly on two cookie sheets lined with parchment paper, at least 2 inches apart.
- Bake for 13-15 minutes, or until they are very pale with the slightest hint of golden on the edges (don't overbake!). Cool the cookies on the baking sheet for about 5 minutes, then remove to finish cooling on a wire rack.
- Once completely cool, melt the white chocolate in the microwave in 15 second increments, stirring in between until it is completely melted and smooth. Pour the warm chocolate into a ziploc bag, then cut off a very tiny corner of the bag to create the perfect size drizzle.5 oz quality white chocolate
- Place the cookies on parchment paper, then drizzle each one in whatever design you'd like. Carefully place the cookies back on the wire rack to let the chocolate set (move them while the chocolate is still wet so that the extra drizzle on the parchment doesn’t stick to the cookies). Serve and enjoy!
Notes
*Butter: Correctly softened butter should be soft enough to indent when pressed gently with a finger, but not so soft that your finger sinks into it. It is a bit more firm than many home bakers expect. Butter that is overly soft, squishy, or oily it will change the texture of the dough.
**Coarse sugar: This is also commonly called sanding sugar or decorating sugar. The goal is a very large grain sugar to add a distinct crunch to the edges of the cookies. I have found that it is cheapest at Walmart.
Tips and Tricks
- Measure the flour correctly. Densely packed flour will lead to a dry dough.
- Handle the dough gently. More mixing or hand kneading will make them tough.
- Don't rush the chilling time. It makes an enormous difference when it comes to the final shape, thickness, and texture.
- Don't overbake. They will be very pale, and are so deliciously moist when baked just right.
- Move the cookies while the chocolate is still wet. This keeps the chocolate lines nice and clean!
Nutrition
Serving: 1cookie | Calories: 162kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 80mg | Potassium: 47mg | Fiber: 1g | Sugar: 11g | Vitamin A: 202IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
