Description
The Cranberry Pistachio Bliss Cookies recipe brings a delightful fusion of flavors and textures that are sure to please any crowd. Each cookie blends the tartness of cranberries with the distinct nutty crunch of pistachios, all held together by a buttery shortbread base. Enhanced with the sweetness of white chocolate, these cookies are not only delicious but also visually appealing, making them the perfect treat for holiday gatherings, family desserts, or as a special snack during the day.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- In a large mixing bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy. This is the base of your cookie dough.
- Mix in the teaspoon of vanilla extract into the creamed butter and sugar to add flavor.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
- Gradually combine the dry ingredients with the butter mixture, stirring until just integrated to avoid over-mixing which can make the cookies tough.
- Fold in the chopped cranberries, pistachios, and white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden color.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 160 kcal