Cranberry shortbread, rolled in white chocolate and crushed pistachios -

Cranberry Shortbread with White Chocolate and Pistachios

In Recipes by Sean52 Comments

Cranberry shortbread cookies rolled in white chocolate and pistachios, served with a glass of milk tied with a red ribbon
Cranberry shortbread cookies rolled in white chocolate and pistachios, served with a glass of milk tied with a red ribbon

Cranberry Shortbread

With White Chocolate & Pistachios

Share this Recipe (perhaps with Santa?)

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 on 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.

Cranberry shortbread with white chocolate and pistachios on a long white plate

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 was too little to have it when we first made these). 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 heart 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.

Cranberry shortbread cookies rolled in white chocolate and pistachios, served with a glass of milk tied with a red ribbon

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 simply 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.

A stack of cranberry shortbread with white chocolate and pistachios

Mini Cookie Variation

As you can see from the picture above, 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, making them perfect for a small gift or cookie exchange.

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.

Cranberry shortbread cookies rolled in white chocolate and pistachios, served with a glass of milk tied with a red ribbon
Cranberry shortbread cookies rolled in white chocolate and pistachios, served with a glass of milk tied with a red ribbon

Nutritional info is given for a single cookie (1/16th of the total recipe).

Nutrition Facts
Cranberry Shortbread with White Chocolate and Pistachios
Amount Per Serving
Calories 243 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 32mg11%
Sodium 7mg0%
Potassium 52mg1%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 12g13%
Protein 3g6%
Vitamin A 350IU7%
Vitamin C 0.2mg0%
Calcium 10mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Summary


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


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

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  • Vegetarian
  • 30-minutes
  • Inexpensive
Cranberry shortbread, rolled in white chocolate and crushed pistachios -
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5 from 19 votes

Cranberry Shortbread with White Chocolate and Pistachios

This is a relatively small-batch shortbread recipe. It's easily doubled (or more).
Prep Time15 minutes
Cook Time15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American, British, Canadian, European, Miscellaneous, North American
Keyword: christmas cookie recipe, cranberry cookies, shortbread variation
Servings: 16 cookies
Calories: 243kcal


  • 1/2 cup sugar
  • 1/2 cup dried cranberries
  • 1 cup butter at room temperature
  • 2 cup all purpose flour
  • 1 tbsp vanilla extract
  • 85 g white chocolate
  • 1/3 cup pistachios crushed (see note)


  • 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.
  • 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.
  • Preheat and over to 350° F (175° C).
  • 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.
  • 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.
  • 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.
  • Place the crushed pistachios in a small, shallow bowl beside the stove.
  • 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.


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.


Calories: 243kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 7mg | Potassium: 52mg | Fiber: 1g | Sugar: 12g | Vitamin A: 350IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1.1mg

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Share this Recipe (perhaps with Santa?)


  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.

    1. Author

      You wanna talk unpredictable? How about me responding to your comment 2 years later? But thank you. I will take my buttery-ness as a compliment. Now come get a cookie.

  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!

  11. 5 stars
    I have a cranberry, white chocolate and pistachio recipe that I make for the holidays too. It is not a shortbread version. This sounds so delicious…and we do love ALL kinds of shortbread in our house. I have several kinds I make each year. I just might have to add this to the holiday tray too. Time to start that Christmas baking.

    1. Author

      It’s a pretty great combination, isn’t it? Glad you like this variation – and I hope it makes it into your shortbread rotation! Cheers.

  12. 5 stars
    Shortbread is absolutely my favourite type of cookie… especially with cranberries! Then dipped in white chocolate and pistachios? Yes please!

  13. 5 stars
    These cookies look so fantastic! I would definitely love for these to make an appearance on my cookie platter!

  14. 5 stars
    Oh my goodness, these look amazing! I love the mix of flavors, so perfect for the season and holidays. I also love the baking with kids aspect, so fun to teach them family recipes, but I do admit to it being harder to do than just by myself, lol! The small batch amount of these cookies is perfect, and I cannot wait to make them for a cookie exchange I have coming up. Thanks for the inspiration.

    1. Author

      Thanks Leah! Glad you like the recipe. Definitely need to adjust your expectations when you’re baking with kids, but it is fun. In fact I’ll be baking with my son’s entire elementary school class this Friday. Should be fun. Haha. Enjoy the recipe, and thanks for taking time to comment!

  15. 5 stars
    So pretty! Love the added pistachios around the edge of the cookies. I have a cookie exchange planned for next weekend. These are going to be a hit!

  16. 5 stars
    Anything that’s 50% butter is right up my alley. Don’t get me wrong, the love part is nice too, but I’m completely obsessed with butter 😉 But seriously, this recipe looks absolutely delicious. The combination of pistachios and cranberries is just perfect for the holidays. And I love the mini-cookies! They would make such cute stocking stuffers or edible gifts for friends and family. Great recipe!

    1. Author

      Yeahhhhh not going to lie I feel the same way. I love butter. Butter IS love. Glad you like the recipe! Hope you have fun with it. Cheers!

  17. 5 stars
    If I could get an assembly line of kiddos to make this for me, that’d be amazing haha. I love pistachios so adding that to the cookies is the quickest way to have all the cookies eaten by me right away. I’m definitely doubling this for more 😉

    1. Author

      I feel like it’s an assembly line that would require some very diligent oversight, but yeah, it’d be fun! Haha. Hope you had fun with the recipe. Cheers!

  18. 5 stars
    Shortbread cookies are my favorite, tied with ginger snaps. White chocolate, cranberry and pistachio combination sounds amazing and intriguing. Saving this for when my daughter comes to town, this would be so fun to bake these with her. Thanks for sharing this!

  19. 5 stars
    Awee, these look sooo pretty and delicious. I’ve been looking for a fun and different holiday cookie this season and they perfectly fit in. Love the pistachio-chocolate combo too.

  20. 5 stars
    I *love* shortbread cookies, but any time I’ve made them, they’ve been pretty standard! This recipe is a great way to kick things up a notch. There are so many fun and festive things going on with the cranberries and crunchy pistachios! I’m totally ready to step outside the box with this one.

  21. 5 stars
    OMG….you are so funny with your bad/realistic news bit!! True though. These cookies are GORGEOUS. Having that presentation makes the work worth it. Thanks for the tips and advise on how to include the kids. Happy and Healthy Holiday to you.

    1. Author

      Thanks Debra! Happy Holidays to you too – and I hope you enjoy the (realistic) cookies. Cheers.

  22. 5 stars
    I’m glad your kids brought out the Santa in you instead of the Grinch. But I do understand what you go through. I love the music and the baking and the decorations. What I can’t stand is the greed, the pushing, and the people who are inconsiderate. That being said — I LOVE turning on some soft music and baking in the kitchen. The warmth and the aromas are wonderful. Your cranberry shortbread with pistachios and white chocolate are perfect for the season. I’ve got to make these cookies.

    1. Author

      I’m glad too. I’ve tried to make sure that I keep in a good mood this Christmas, and so far so good. It’s easy to get hung up on the unpleasant stuff, but I’m trying to both ignore it and fight against it by doing my own little bit, sharing food, giving non-commercial gifts, etc. Nobody’s perfect (least of all me), but it’s made for a nice change in attitude. Hope you enjoy the cookies!

  23. 5 stars
    This recipe is definitely putting me in the holiday baking mood! I don’t even think I’ve ever made a shortbread cookie come to think of it. If I have, it was mediocre enough to forget LOL. I’m in love with cranberries AND pistachios, so this recipe is right up my alley! Thanks for sharing…can’t wait to give these a go!

    1. Author

      Thanks Traci! They’re pretty wonderfully easy things to make. I hope you enjoy making (and eating!) them. Cheers!

  24. 5 stars
    I’m with you on your split feelings about the holiday season. It has become so commercialized – really just garishly so in some cases – and I, too, find myself longing for the Charlie Brown Christmas soundtrack on repeat. (Actually, being a pianist, I sit down and play my favorite pieces from that album, and it’s usually the turning point that puts me in a holiday spirit.) These cookies look like a fantastic way to celebrate the season. Those plentiful pistachios look like the perfect finish. I’d love to enjoy a plateful of these in front of the fire!

    1. Author

      Oooh, live piano sounds like a delightful upgrade on my Guaraldi-lovin’ holiday activities. I’ll bring cookies, you play – it’ll be perfect. Cheers, and happy holidays to you.

    1. Author

      Good question Carley! I would use unsalted, personally. I do think a little kick of salt is nice in a cookie like this, but having them clustered along the edges will give your cookies a bit of a margarita-style salt rim effect!

      Hope that helps!

  25. These cookies are awesome!! Did a trial batch for my cookie swap and absolutely love them. Will be a Christmas favorite with my family i am sure!

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