Description

Buttery, melt-in-your-mouth Holiday Shortbread Bars with a festive cranberry-orange swirl, white chocolate drizzle, and pistachio crunch. Easy, make-ahead, and perfect for cookie exchanges, potlucks, and gifting.

Ingredients

1 cup (227g) unsalted butter, room temperature

1/2 cup (60g) powdered sugar

1/4 cup (50g) granulated sugar

2 1/4 cups (270g) all-purpose flour

1/4 cup (30g) cornstarch

1/2 teaspoon fine sea salt

2 teaspoons pure vanilla extract

1/2 teaspoon almond extract (optional but lovely)

Zest of 1 orange (optional)

1/2 cup cranberry-orange preserves (or raspberry jam)

3 ounces (85g) white chocolate, melted

1/3 cup chopped pistachios (optional)

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Instructions

1. Preheat oven to 325°F (163°C). Line a 9×13-inch pan with parchment, leaving overhang for easy lifting.

2. Beat butter, powdered sugar, and granulated sugar on medium speed for 2–3 minutes until creamy and pale. Beat in vanilla, almond extract, salt, and orange zest if using.

3. Whisk flour with cornstarch. Add to the bowl and mix on low just until a soft dough forms and clumps—do not overmix.

4. Press dough evenly into the lined pan. Dock lightly with a fork. Chill 10 minutes for clean edges and a tender crumb.

5. Bake 28–32 minutes, until edges are lightly golden and the center looks set but pale.

6. Warm the cranberry-orange preserves until just spreadable. Dollop over the hot shortbread and gently swirl with a knife.

7. Cool in the pan 30–60 minutes. Drizzle with melted white chocolate and sprinkle pistachios. Let set, then lift out and slice into 24 bars.

8. Store airtight at cool room temperature up to 1 week or freeze up to 2 months.

Notes

Room-temp butter is key; cold butter won’t cream properly.

Chilling the pressed dough keeps the crumb ultra-tender and the edges sharp.

For ultra-clean cuts, chill the cooled slab 10 minutes, then slice with a long, hot knife (wipe between cuts).