Chocolate Dipped Cranberry Pistachio Shortbread
This Cranberry Shortbread is dipped in chocolate and finely chopped pistachios for a simple but sophisticated twist on a classic holiday favorite. These shortbread cookies will steal the spotlight on any Christmas cookie platter!
Orange juice and zest
Semi-sweet chocolate and coconut oil
Beat the butter, sugar, and salt together on medium high speed for 3-4 minutes until creamy and light in color.
Add the flour and blend until a soft, crumbly dough forms.
Beat in the cranberries, orange zest, and orange juice.
Shape the dough into 1 1/2 inch balls and place two inches apart on parchment lined baking sheets.r spoon, roll mixture into tablespoon sized balls.
Use a juice glass dipped in flour to press it into 1/4 inch thick rounds.
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