Brown Butter Cranberry Pistachio Shortbread with White Chocolate Drizzle

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These slice-and-bake shortbread cookies pack nutty browned butter, jewel-toned dried cranberries, and salty pistachios into one festive bite. A quick white chocolate drizzle and a sprinkle of sanding sugar turn them into the most giftable cookie on the holiday tray.

Nutrition Facts

Per serving (estimated)

• 145 kcalCalories
• 8 gFat
• 4 gSaturated Fat
• 17 gCarbs
• 1 gFiber
• 8 gSugar
• 2 gProtein
• 18 mgCholesterol
• 35 mgSodium

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 3/4 cup powdered sugar
• 1/2 tsp fine sea salt
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp almond extract
• 3/4 cup dried cranberries, finely chopped
• 3/4 cup shelled roasted pistachios, roughly chopped
• 4 oz white chocolate, finely chopped
• 1 tsp neutral oil (coconut or vegetable)
• 2 tbsp red or gold sanding sugar, for finishing

Directions

1. Brown the butter: Melt butter in a light-colored saucepan over medium heat, swirling often. Once it foams, turns golden, and smells deeply nutty with brown flecks on the bottom (about 5-7 minutes), immediately pour into a large mixing bowl, scraping in all the browned bits. Cool to room temperature, about 15 minutes.
2. In a separate bowl, whisk together the flour, cornstarch, and salt. Set aside.
3. Add the powdered sugar to the cooled brown butter. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes. Mix in the vanilla and almond extracts.
4. Add the dry ingredients to the butter mixture and beat on low just until a soft dough forms, about 30 seconds. Fold in the chopped cranberries and pistachios by hand until evenly distributed.
5. Divide the dough in half and shape each portion into a 10-inch log about 2 inches in diameter. Wrap tightly in parchment paper, twisting the ends to seal, and refrigerate for at least 1 hour (or up to 5 days) until firm.
6. Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper. Slice each log into 1/4-inch thick rounds and arrange on the prepared sheets about 1 1/2 inches apart.
7. Bake one sheet at a time for 12-14 minutes, until the edges are just barely golden and the centers look set. The cookies will be soft out of the oven; let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Make the drizzle: Combine the white chocolate and oil in a small microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until smooth. Let cool slightly so it thickens to a drizzleable consistency.
9. Using a fork or small spoon, drizzle the white chocolate over the cooled cookies in thin lines. Immediately sprinkle with sanding sugar. Let set at room temperature, about 20 minutes, before storing.

Cook’s Notes

• For picture-perfect slices, freeze the dough logs for 15 minutes before cutting if they’ve been refrigerated more than 24 hours.
• Swap almond extract for orange zest (1 tablespoon) for a brighter, citrusy holiday version.
• Dough logs can be frozen raw for up to 3 months; slice and bake straight from the freezer, adding 1-2 minutes to the bake time.
• Baked cookies keep in an airtight container at room temperature for 1 week, or freeze between layers of parchment for up to 2 months.
• If your white chocolate seizes, add 1 teaspoon of warm milk or neutral oil and stir gently until smooth again.