Ingredients
Scale
- 1 cup (2 sticks) 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 oven to 325°F. Line an 8×8 baking pan with parchment paper.
- Cream unsalted butter and powdered sugar until light and fluffy (about 3–4 minutes). Mix in vanilla and almond extracts.
- Add flour and salt; mix on low speed until just combined.
- Fold in chopped cranberries, pistachios, and orange zest if using.
- Press dough evenly into the prepared pan and score lightly into squares before baking for 25–30 minutes until edges are golden.
- Cool completely before cutting; drizzle melted white chocolate mixed with coconut oil over cookies.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 6g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg