Pistachio and Cranberry White Chocolate Shortbread
Author: Matthew Goods
Shortbread is a classic British biscuit, popular because of its creamy, buttery flavor and texture, ideal for dunking in your favorite hot drinks. These particular shortbread cookies are made even more special with crunchy pistachios, chewy cranberries, and a smooth white chocolate topping.
Prep time:
Cook time:
Total time:
Yield: 16
Calories: 0
Fat: 0
Fat: 0
Ingredients
- ¾ cup confectioner's sugar
- 1 cup salted butter (at room temperature)
- ½ tbsp vanilla extract
- ¼ cup rice flour
- 1½ cups all-purpose flour
- ¼ tsp salt
- ¾ cup toasted pistachios (chopped roughly)
- ½ cup dried cranberries (chopped roughly)
- 1 ounce white chocolate (melted)
Method
- Preheat the main oven to 350 degrees F. Cover a cookie sheet with parchment paper and set to one side.
- Using an electric mixer, beat together the confectioner's sugar and butter for 5 minutes until creamy. Add the vanilla extract and beat again to combine.
- Combine the rice flour, all-purpose flour, salt, pistachios, and cranberries in a clean bowl.
- Add the dry ingredients to the butter mixture in two batches with the mixer running until incorporated.
- Set a piece of plastic wrap on a clean countertop and place the shortbread dough on top. Shape the piece of dough into a rough log shape using clean hands.
- Transfer to the refrigerator to chill for an hour.
- Slice the chilled dough into ½" thick rounds. Arrange the dough rounds on the prepared cookie sheet, leaving a little space between each cookie.
- Place the cookie sheet in the oven and bake for 12-13 minutes or until the edges are pale golden. Take out of the oven and allow the cookies to cool completely.
- Drizzle the melted white chocolate all over the cooled cookies and allow it to sit at room temperature for half an hour until set before serving.
3/
5stars
Dessert
Cranberry
Christmas Recipes
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Pistachio, Cranberry, White Chocolate Shortbread Recipe
