Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup dried cranberries (roughly chopped)
- 1/2 cup shelled pistachios (roughly chopped)
- Zest of 1 orange (optional)
- 4 oz white chocolate (chopped)
- 1 tbsp coconut oil or butter
Instructions
- Preheat your oven to 325°F and line an 8×8 baking pan with parchment paper.
- Cream the room temperature butter and powdered sugar together until fluffy. Add vanilla and almond extracts; mix until well combined.
- Gradually add flour and salt, mixing on low speed until just combined—avoid overmixing.
- Gently fold in chopped cranberries, pistachios, and orange zest.
- Press the dough evenly into the prepared pan and score lightly into squares before baking for 25–30 minutes until edges are golden.
- Allow cookies to cool completely in the pan before cutting.
- Melt white chocolate with coconut oil, then drizzle over cooled cookies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 150
- Sugar: 5g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg