White Chocolate Pistachio Shortbread Cookies
Buttery, tender shortbread cookies generously studded with white chocolate, pistachios, and dried cranberries. A refined yet comforting cookie — perfect with afternoon tea, gifting, or holiday tables.
Prefer visuals?
You can watch the step-by-step video on my Instagram: @donyavancouverchef
Yield
Makes approximately 18–22 cookies (depending on size)
Prep Time
20 minutes
Chill Time
60 minutes (recommended)
Bake Time
10-12 minutes
Ingredients
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170 g unsalted butter, room temperature
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100 g light brown sugar
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50 g granulated sugar
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1 large egg, room temperature
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1 tsp vanilla extract
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219 g all‑purpose flour
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½ tsp salt
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200 g pistachios, chopped
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80 g dried cranberries, chopped
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228 g white chocolate chips or chunks
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Zest of 1 large orange
or ¼ tsp almond extract
Instructions
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Cream the butter & sugars
In a large bowl, beat the butter, light brown sugar, and granulated sugar until light, fluffy, and well combined. -
Add wet ingredients
Mix in the egg and vanilla extract until smooth. Add the orange zest or almond extract and combine. -
Incorporate dry ingredients
Add the flour and salt. Mix just until no dry streaks remain — do not overmix. -
Fold in the mix-ins
Gently fold in the white chocolate chips, dried cranberries, and half of the chopped pistachios. Reserve the remaining pistachios for rolling. -
Shape the dough
Divide the dough into two equal portions. Place each portion onto a sheet of cling film and roll tightly into smooth logs. -
Pistachio crust & chill
Roll each log in the remaining chopped pistachios, pressing gently so they adhere. Wrap tightly and refrigerate for at least 2 hours, until firm. -
Slice & bake
Preheat oven to 170°C / 340°F. Line a baking tray with parchment paper.Slice the chilled logs into ½-inch (1.25 cm) thick rounds and arrange on the tray, leaving space between cookies.
Bake for 10–12 minutes, until the edges are just set and lightly golden. Centers should remain pale and tender.
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Cool
Let cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Chef’s Notes
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These cookies should remain pale and buttery — avoid over-baking.
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Optional finish: once cooled, dip half of each cookie in melted white chocolate or drizzle white chocolate over the top. Let set before serving or packaging for a polished, gift-worthy look.
Storage
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Store in an airtight container at room temperature for up to 7 days.
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Dough can be refrigerated for 48 hours or frozen for up to 1 month.
Serving Suggestion
Serve with black tea, Earl Grey, or lightly brewed coffee. These cookies also make an excellent addition to artisanal gift boxes.
