by Chef Katie Chin

These buttery shortbread cookies are festive little cubes with tart cranberries, nutty pistachios, and a hint of orange zest. The dough is shaped into logs and chilled, then sliced into squares so every cookie bakes up neat and uniform. A drizzle (or dip) of white chocolate makes them look like holiday gifts in cookie form – glossy, bright, and impossible to resist.

Yields: 18-24 cookies

• 1 cup Challenge Unsalted Butter Cubes (2 cubes), softened
• ½ cup sugar
• Zest of 1 orange (about 1 tablespoon)
• 1 teaspoon vanilla extract
• ¼ teaspoon fine sea salt
• 2 cups all-purpose flour
• 2⅓ cup dried cranberries, roughly chopped
• ⅓ cup pistachios, roughly chopped 1 cup white chocolate, melted

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and orange zest until light and fluffy, about 5 minutes.
2. Beat in the vanilla, then mix in the salt and flour until just combined.
3. Stir in the cranberries and pistachios.
4. Divide the dough in half and roll each portion into a log. Use plastic wrap to shape the logs into rectangles so the cookies will slice into squares later. Chill in the refrigerator at least 2 hours, or overnight.
5. Preheat the oven to 325°F. Line two baking sheets with parchment paper.
6. Slice the chilled dough into squares about ½ inch thick and arrange on the prepared sheets.
7. Bake 12-15 minutes, until set but not browned. Let cool completely on a wire rack.
8. Transfer the melted white chocolate to a piping bag (or a zip-top bag with a corner snipped off) and drizzle over half of each cookie. Alternatively, dip half of each cookie directly into the chocolate. Sprinkle with extra orange zest if desired
9. Allow to cool until the chocolate hardens, then serve or store in an airtight container for up to a week