Cranberry Pistachio Shortbread

Winter is here and I, for one, am looking for reasons to live while I wait for summer and sunshine to return to New York state. It’s cold, wet, and it’s been weeks since we’ve seen the sun through the dense cloud cover. As depressing as it sounds (and is), it makes staying inside and playing in the kitchen a no-brainer. Plus all this dedicated time in the bakery means that I’ve got some exciting new recipes to share with you as we fight off SADness (Seasonal Affect Disorder) with mouthwatering desserts!

So until spring starts to thaw the winter landscape outside, I recommend you try making this shortbread cookie recipe. Beautiful pizza-shaped wedges which are dipped in a delightfully rich, white chocolate ganache. The garnish is diced dried cranberries and chopped pistachios which make for a stunning splash of color that pairs perfectly with the melt-in-your-mouth shortbread.

AuthorMackieDifficultyBeginner

Shortbread
 1 cup Unsalted butter, room temperature
 ¾ cup Confectioners' sugar
 1 tsp Vanilla
 ¼ tsp Salt
 2 cups Flour
 2 tbsp Pistachios, finely chopped
 2 tbsp Dried cranberries, finely chopped
White Chocolate Glaze
 1 ½ cups White chocolate chips
 ½ cup Heavy cream (or Half & Half, or Milk)
 1 ½ cups Confectioners' sugar
 2 tbsp Pistachios, finely chopped
 2 tbsp Dried cranberries, finely chopped

Shortbread
1

Beat the butter, confectioners' sugar, vanilla, and salt until light and fluffy, about 2-3 minutes. Stir in the flour until just combined. Fold in the pistachios and dried cranberries. Press the dough into a 9 inch round spring form pan. Flatten the surface of the dough as best you can with the palm of you hand.

2

Using a sharp knife, score the surface of the dough into 16 wedges. Take a fork and prick the surface of each wedge twice. Refrigerate the pan until the dough is firm, about 30 minutes.

3

Preheat oven to 300 degrees.

4

Bake the dough for 45-50 minutes; until firm and pale golden. Remove from the oven and allow to cool for 5 minutes. Then, using a sharp knife, cut through the scored lines, wiping the knife between each cut. Allow the cookie wedges to cool completely.

White Chocolate Glaze
5

Combine the white chocolate and heavy cream; microwave until melted, heating in intervals to keep from burning. Stir in the sugar. If the consistency is off, add a little extra cream.

6

Take one of the cookies by the side and dip into the glaze. Gently remove touch the tip of the cookie to the rim of the bowl to remove any drips. Don't glaze more than four cookies before you garnish the widest half of the cookie with crushed nuts and berries (while the glaze is still tacky).

Ingredients

Shortbread
 1 cup Unsalted butter, room temperature
 ¾ cup Confectioners' sugar
 1 tsp Vanilla
 ¼ tsp Salt
 2 cups Flour
 2 tbsp Pistachios, finely chopped
 2 tbsp Dried cranberries, finely chopped
White Chocolate Glaze
 1 ½ cups White chocolate chips
 ½ cup Heavy cream (or Half & Half, or Milk)
 1 ½ cups Confectioners' sugar
 2 tbsp Pistachios, finely chopped
 2 tbsp Dried cranberries, finely chopped

Directions

Shortbread
1

Beat the butter, confectioners' sugar, vanilla, and salt until light and fluffy, about 2-3 minutes. Stir in the flour until just combined. Fold in the pistachios and dried cranberries. Press the dough into a 9 inch round spring form pan. Flatten the surface of the dough as best you can with the palm of you hand.

2

Using a sharp knife, score the surface of the dough into 16 wedges. Take a fork and prick the surface of each wedge twice. Refrigerate the pan until the dough is firm, about 30 minutes.

3

Preheat oven to 300 degrees.

4

Bake the dough for 45-50 minutes; until firm and pale golden. Remove from the oven and allow to cool for 5 minutes. Then, using a sharp knife, cut through the scored lines, wiping the knife between each cut. Allow the cookie wedges to cool completely.

White Chocolate Glaze
5

Combine the white chocolate and heavy cream; microwave until melted, heating in intervals to keep from burning. Stir in the sugar. If the consistency is off, add a little extra cream.

6

Take one of the cookies by the side and dip into the glaze. Gently remove touch the tip of the cookie to the rim of the bowl to remove any drips. Don't glaze more than four cookies before you garnish the widest half of the cookie with crushed nuts and berries (while the glaze is still tacky).

Cranberry Pistachio Shortbread

Thanks to Seasons & Suppers for the recipe!

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