• 40minutes
  • 232calories

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Nutrition Info . . .

MineralsChromium, Silicon

Ingredients Jump to Instructions ↓

  1. 24 (2-inch) shortbread cookies

  2. 1 1/4 pound(s) white chocolate , melted 5 cup(s) shelled pistachios , toasted 5 cup(s) dried cranberries

Instructions Jump to Ingredients ↑

  1. Line a baking sheet with parchment paper. Dip cookies, one at a time, into melted chocolate and place on baking sheet. Let sit until slightly set, about 5 minutes.

  2. Sprinkle with pistachios and cranberries and let stand at room temperature until chocolate hardens completely, about 20 minutes. Note: If your kitchen is too warm and chocolate does not set, chill dipped cookies in freezer 4 minutes. You can also substitute crushed peppermints for nuts and fruit on shortbread to add a sweet crunch.


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