Servings: 16 cookies
Calories: 180kcal
Equipment
- 8x8 baking pan
- Mixing bowl
- Whisk
- Spatula
- Oven
- parchment paper
Ingredients
For the Dough
- 1 cup Unsalted Butter Can be substituted with salted butter
- ½ cup Powdered Sugar
- 1 teaspoon Vanilla Extract Almond extract can be used for variation
- 2 cups All-Purpose Flour Can be substituted with gluten-free baking flour
- ¼ teaspoon Salt Omit if using salted butter
For the Flavor
- 1 cup Chopped Dried Cranberries Can substitute with dried cherries
- 1 cup Chopped Pistachios Chopped almonds or walnuts can be used
- 1 tablespoon Orange Zest Lemon zest is also a good alternative
For the Drizzle
- 1 cup White Chocolate Dark chocolate can be used for a richer flavor
- 1 tablespoon Coconut Oil
Instructions
Preparation
- Preheat your oven to 325°F. Line your 8×8 baking pan with parchment paper.
- Cream together the unsalted butter and powdered sugar in a bowl until light and fluffy, about 3-4 minutes.
- Add in the vanilla extract and mix well.
- Combine the flour and salt, mixing at a low speed until just incorporated.
- Fold in the chopped cranberries, pistachios, and optional orange zest.
- Press the dough evenly into the prepared pan and score the top lightly with a knife.
- Bake for 25-30 minutes or until the edges turn golden brown.
- Cool completely in the pan before drizzling with melted white chocolate and coconut oil.
- Let the chocolate set for about 15 minutes before cutting into squares or bars.
Notes
Serve with a cup of coffee or tea for a delightful pairing. Customize flavors based on personal preference.
Nutrition
Serving: 1cookie | Calories: 180kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 50mg | Fiber: 1g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!