Cranberry Shortbread with White Chocolate and Pistachios

In Recipe by Sean23 Comments

Cranberry Shortbread

With White Chocolate and Pistachios

I’ve got a real Jekyll and Hyde thing going when it comes to the Christmas holidays (and winter in general really). Perhaps a ‘Santa and Scrooge’ relationship would be more accurate. I adore the gatherings of family and friends, giving gifts, and the festive feeling that seems to permeate the air. But like many people, I once worked in retail, which meant a non-stop barrage of cranky shoppers, terrible Christmas music n repeat, and long hours with low pay. As a result, while I do get excited about Christmas, I’ve got my holiday limits, and I get decidedly Grinch-y when pushed past them. It makes for strange, and at times chaotic behaviour at this time of the year. For example, I’ll go well out of my way to avoid hearing whatever miserable pop-Christmas schlock is plaguing the airwaves, but I’ll play the Charlie Brown Christmas soundtrack by the Vince Guaraldi Trio over and over and over again. Christmas lights in November? Shoot me now. Twinkling, unexpected outdoor Christmas tree on a quiet roadside in mid-December? Winter Wonderland! It’s a semi-unpredictable ride really, but I think that it has a lot to do with the feeling behind the festivity; some things just feel more festive and authentic, and they make up for the crass commercialism that seems to rear its ugly head at this time of the year.

What does all this have to do with food? A lot, actually. I had no real intentions of doing any Christmas cooking on the site, because Christmas recipes seem to walk the thin tinsel line between charming and ridiculous. I watched gleefully as many of my fellow Canadian food bloggers wrote up dozens of different holiday cookie recipes, but it never once occurred to me to submit something of my own. Because while I love Christmas cookies (like many people, we have a handful of beloved family classics), I didn’t feel like I had anything interesting to contribute to the discussion. I was happy with my role as cookie consumer (very, very happy), but I loathed the idea of trying to slap together some green-and-red monstrosity just for the sake of surfing the Christmas-blog-traffic wave. Basically, I put it out of my mind altogether. No cookie recipes for me.

Bah humbug.

One damp and chilly afternoon alone with my kids changed things. Feeling a little bored and cooped up, we collectively decided that some baking was in order. My two boys are fascinated by cooking and being in the kitchen. My oldest is old enough to help (or ‘help,’ depending on the situation), and my youngest is old enough to want to watch and/or touch every last thing, so I wanted to do something that we could all get in on, but that wouldn’t be too complicated. I realized I didn’t really have a recipe to work with, but I did have a pantry full of odds and ends, and an abiding love of shortbread. I had just the right amount of butter, but plain shortbread didn’t seem exciting enough. So we brainstormed. Both my kids adore dried cranberries, and my oldest loves white chocolate (son #2 probably does too, but he’s too little to actually have it yet). I’m not the world’s biggest white chocolate fan, as I find it overwhelmingly sweet and rich, but I realized it would work perfectly when used in moderation and partnered with pistachios. A recipe crystallized before our eyes, and before I even knew what was happening, we’d come up with a family Christmas cookie recipe, that also happens to be red, white, and green. Like our furry green friend the Grinch, my cranky Christmas hear grew three sizes that day.

If you’re looking for a great little Christmas cookie to add to your repertoire, this one is full of love. And butter. But mostly love. Or… ok, it’s like 50/50 love and butter. Regardless, it’s a great treat to make and share with the ones you love. And whether your holiday involves rocking out to Boney-M on repeat, knitting a scarf for your dog, or curling up in front of the fireplace with a good book and a cup of cocoa, I hope that it FEELS like the holidays to you. After all, it’s not what you do – but why you do it, and for whom.

Ho ho ho.

Recipe Notes

The instructions for these cookies are pretty by-the-books, but there are a couple of tips to getting the best out of them. This recipe is easily doubled (or more) if you’re looking to make a good cookie to give away over the holidays.

If you are cooking with kids, you can do a fair bit with them. Kids of all ages can measure the ingredients, and older children could use a mixer to combine the sugar and butter. Once the flour is added you need a bit more arm strength to keep things under control. If you’ve got a stand mixer, kids can add and monitor everything quite nicely. Depending on how uniform you want the cookies to be, you might be able to delegate forming duties to your kids, but you could also roll the dough out to a uniform thickness and use cookie cutters. Older kids can do the white chocolate portion (make sure to keep them well away from the hot water), and younger kids can roll on the pistachios. Be prepared for plenty of chocolaty finger licking.

I supposed you could make these will full-sized dried cranberries, but I absolutely adore the visual and textural quality that comes from finely chopping them into little bits. You can do this by hand (ugh), but if you toss the cranberries and the sugar together in a food processor for a minute or two, you end up with tiny little sugary bits of cranberry. It’s perfect really.

I’m not even really sure if you can buy crushed pistachios, but if you can, don’t bother. You’ll get the best flavour if you find whole ones (shelled, ideally) and crushing them yourself. You could always throw them in a bag and smash ’em up with a rolling pin or mallet, but I put mine in a food processor and chopped them up. This gives you a mix of bigger pieces and finer pistachio crumbs that give the cookie rims texture and fill the gaps nicely.

As for the white chocolate, it’s easy to work with, if a little bit messy. I realize that a bain-marie or double boiler might sound complicated, but you don’t need anything elaborate. I simple float a smallish metal bowl in a pot full of hot (not boiling) water. Give the white chocolate a little whisk as it melts to even it out and speed things up, then start carefully rolling the cookies rims in it. Place your pistachios in a small, broad bowl, and roll the white chocolate in the bits of nut. Place them on a rack, and you’re good to go.

If you’re not a huge fan of white chocolate (I’m not really either, but it really is a great flavour on these cookies, and you don’t use too much), you could substitute dark chocolate for a slightly bolder and more grown-up flavour.

Mini Cookie Variation

As you can see from some of the pictures, I did a version of these cookies in miniature with decoration in the center instead of around the rims. They’re really easy to do, and very shareable – simply take a tablespoon of dough, form it into a ball, dent the center with your thumb (picture a donut with a hole that doesn’t go through all the way), and bake. When they’re cool enough to handle, put a dollop of white chocolate on top and dip them in the pistachios. Easy peasy.


Nutrition Facts
Cranberry Shortbread with White Chocolate and Pistachios
Amount Per Serving
Calories 243 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 32mg 11%
Sodium 7mg 0%
Potassium 52mg 1%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 12g
Protein 3g 6%
Vitamin A 7%
Vitamin C 0.3%
Calcium 1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Summary

GOOD NEWS:
The good news is that this is a small batch, so you’ll only be tempted by about 16 cookies instead of 32.

BAD NEWS:
They’re cookies, so let’s not pretend they’re supposed to be healthy. Shortbread is loaded with butter (which soothes my soul), so they’re a pretty calorie-rich cookie. White chocolate and pistachios certainly don’t help much either. Share them with friends, and have one with a cup of tea.

Ingredient Pages

No ingredient pages have been written yet for any of the ingredients in this recipe.  Like to see one?  Let me know in the comments below or by email.

Pantry Pages

No pantry pages have been written yet for any of the ingredients in this recipe.  Like to see one?  Let me know in the comments below or by email.

  • Vegetarian
  • 30-minutes
  • Inexpensive

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Cranberry shortbread, rolled in white chocolate and crushed pistachios - Diversivore.com
Cranberry Shortbread with White Chocolate and Pistachios
  • 1
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Votes: 1
Rating: 5
You:
Rate this recipe!
This is a relatively small-batch shortbread recipe. It's easily doubled (or more).
Servings Prep Time
16 cookies 15 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
16 cookies 15 minutes
Cook Time Passive Time
15 minutes 1 hour
Cranberry shortbread, rolled in white chocolate and crushed pistachios - Diversivore.com
Cranberry Shortbread with White Chocolate and Pistachios
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
This is a relatively small-batch shortbread recipe. It's easily doubled (or more).
Servings Prep Time
16 cookies 15 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
16 cookies 15 minutes
Cook Time Passive Time
15 minutes 1 hour
Ingredients
Servings: cookies
Units:
Instructions
  1. Place the cranberries and sugar in a food processor and pulse for about 1 minute. The cranberry pieces should be fairly small - if the pieces are still quite large, process them a little longer.
  2. Using a hand or stand mixer, combine the butter and sugar/cranberries until they're well mixed. Add the vanilla and mix again. Add the flour, a little at a time, and continue to mix until well-combined. The dough will generally not stay together while mixing, and will instead form many small balls or clumps.
  3. Preheat and over to 350° F (175° C).
  4. Form the dough into small circles and flatten into patties by hand or, for a more uniform appearance, by pressing them into a small measuring cup. Variation: Make mini cookies by measuring a tablespoon of dough, forming it into a ball, and place a deep thumb-print in the middle of the now-flattened ball.
  5. Space the cookies out by about 5-7 cm (2-3 inches) on a cookie-sheet. Bake for 10-15 minutes, or until the bottoms are golden brown and the centers are fairly firm. Baking time can vary depending on your oven and the colour of your baking sheet, so keep an eye on the cookies. Variation: Bake the mini cookies for 8-10 minutes, or until golden brown on the bottom. The cookies will flatten out as they cook and the thumb-print portion will rise and settle, leaving a fairly flat cookie with a slight raised rim around the outside.
  6. Set the cookies aside to cool for about 10 minutes, then set up a double boiler/bain-marie (this doesn't need to be fancy - a small metal pot floating in a water-filled saucepan will work fine). Heat the water to a low simmer, but don't boil. Place the white chocolate in the dry inner bowl and melt, stirring to speed up the process.
  7. Place the crushed pistachios in a small, shallow bowl beside the stove.
  8. Once the white chocolate is melted, roll the individual cookies in the melted white chocolate to cover the rims. Roll the warm chocolate in pistachios, and set the cookies aside on a rack to cool (I personally like them refrigerated, but this isn't strictly necessary). Variation: Place a dollop of white chocolate in the middle of the small cookies, then turn them over and dip them in the crushed pistachios. Set aside to cool.
Recipe Notes

Crushed pistachios aren't exactly a common ingredient, so don't even bother looking for them. Instead, get fresh whole pistachios and blitz them in a food processor or spice/nut grinder. I like to go until I get a mixture of medium-sized pieces and smaller crumb, as it gives a nice texture while still covering the white chocolate well.

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Comments

  1. Well, I am so glad that your kids managed to change your mind about Christmas cookies! These are the best looking shortbread I have seen with a great combination of flavours. Enjoy their enthusiasm to help in the kitchen while it lasts… from my experience, it soon turns into “Mom, I’m hungry. What did you make?”

    1. Author

      Thank you Annika! I’m honestly very, VERY eager to cultivate their interest in food and cooking – it’s so important that kids understand their food and where it comes from. Perhaps I need to make cookies a little more often to make sure they stay hooked. 😀

      1. You are doing the right thing and it’s never too early to start. When they understand where it comes from, they can make better food choices later on.

  2. Well I am glad you kicked your Grinch in the butt out! These looks amazing and pistachios are the best 🙂 Never worked retail during the holidays and I do all my small shopping online. i don’t think I have heard one christmas carol yet in public lol.

    1. Author

      I’m glad too Evelyne. I think I might need to take up holiday baking from now on. It did a lot to plant me in a more positive (and festive) mindset. And I think your online approach is a good one to take. The retail setting can get a little… aggravating at this time of year.

  3. I’ve got a similar relationship with the holidays (hello being a teacher for a living) but I’m glad you shook out the Grinches to create these! Bookmarked – might be a nice quiet baking project in France these holidays!

    1. Author

      I completely understand! Haha! I’m glad you liked the recipe! Thanks so much for commenting, and I hope that they keep you warm (and well-fed) across the pond.

  4. Very festive indeed Sean! These would be a fantastic hostess gift or to enjoy on a quiet night cuddled up cozy in a blanket. Either way a holiday home run!

    1. Author

      Thanks so much! I hadn’t really intended for them to look fancy, but they kind of worked out that way. I agree – they would make a really nice gift (or cozy cuddly treat).

  5. I do not partake in the holiday baking craze, baking accompanies me constantly, and I usually don’t have a lot of cookie recipes shared on Christmas time. But I’m happy and fascinated when I see all the baked goods created by our fellow bloggers. So I’m happy that you had fun with your kids creating a beautiful and delectable cookie, full of butter and goodness. And entered more in the Christmas spirit 😉 .

    1. Author

      Your baking prowess has always amazed me! If all my baking projects were as much fun as this, or as easy, I might start baking as much as you do! Then again, I doubt I could achieve the delights that you do. Thanks for commenting. Cheers 🙂

    1. Author

      Thank you Denise! I’m kind of thinking that I might just make up a different version for every season. I love shortbread so much – I’m actually pretty tempted. Thanks for commenting and for coming by!

    1. Author

      Thank you Natalie! I agree – they really do work well together. I’ve never been the biggest white chocolate fan but it really does shine with these ingredients. Thank you for commenting!

  6. These are delicious! I made a double batch and shared with family and friends and everyone was pleased with this spin on the ol’ trusty shortbread. To cut costs I didn’t sprinkle them with pistachios but added a few dried cranberries on top, but I realize they would have been fantastic with that addition, too!

  7. These are beautiful 🙂 I love the bright green of the pistachio. Cranberry and pistachio sounds like a wonderful flavour combination

  8. I think the way you developed the recipe with your kids makes it more festive than if it were green and red and scented with peppermint. I also love how you presented the cookies, having densely coated the sides instead of folding the nuts into the dough or just sprinkling on top. It’s like a pistachio wreath (lol) and looks fantastic.

  9. Sean, I feel like being your friend is a semi-unpredictable ride 😉 But you’re full of butter. Err, love. Err, buttery love? That sounds weird. Just hand me a shortbread cookie please.

  10. What gorgeous cookies! I love both versions of them. They’re beautiful, and I love the ingredient combination. Plus, I always think that anything with pistachio makes a splash on a serving plate. I’ll look forward to including these in my next cookie platter!

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