SIMPLE Cranberry White Chocolate and Pistachio Cookies

Cranberry and pistachio cookies are bursting with flavors of the holidays with the earthiness and saltiness of pistachios and the sweetness of dried cranberries.  But the addition of melted, drizzled white chocolate on top not only balances both the salt and sweet but gives these cookies a festive look.

These beautiful cookies are a welcome change from all the overly sweet cookies that are decorated endlessly with sprinkles and glazed  sugar.

Although dried cranberries are used for this recipe, if you have any leftover cranberries from Thanksgiving around, those would work too.

How to Make Cranberry, Pistachio and White Chocolate Cookies:

TIP:  An important step to any cookie making process is the proper way to cream butter and sugar together, which we gladly take you through step by step in our post How to Properly Cream Butter and Sugar Together. 

Also, it’s best to allow this dough to chill in the fridge for a few hours, but not necessary.

1. Once the butter and sugar are fluffy and creamy, the wet ingredients get beat in, followed by the dry ingredients.
2. Be sure to FOLD in the cranberries and nuts.
3. Then bake and allow to cool before drizzling with white chocolate. 

This dough can also easily be made into slice and bake cookies by wrapping it in plastic wrap and rolling the dough into a log shape.  Tightly twist the ends so the dough is tightly compacted.

The dough can then be either frozen or refrigerated in the plastic wrap to easily slice for a few cookies at a time which could be washed down nicely some Christmas Mimosas, don’t you agree?

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SIMPLE Cranberry Pistachio Cookies

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Ingredients

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• 1 Cup Unsalted butter, softened
• ⅔ Cup Sugar
• ½ teaspoon Salt
• 1 Large Egg, room temperature
• 1 Tablespoon Vanilla extract
• 2 Cups All-purpose flour
• ½ Cup Chopped dried cranberries
• ½ Cup Chopped pistachios 
• 2–3 blocks white almond bark or 1 cup white chocolate chips

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Instructions

1. In a large bowl (or KitchenAidwith paddle attachment), beat the butter until fluffy. 
2. Add the sugar and salt and beat until well combined and fluffy.
3. Beat in the egg and vanilla until well combined.
4. Gradually add the flour and beat until well combined.
5. Stir in the cranberries and pistachios. 
6. Preheat the oven to 350° F and line a baking sheet with parchment paper or silicone mat.
7. Roll into small balls and place on the baking sheet.
8. Bake for 8-10 or until edge are set and slightly golden brown. They will still be too soft to lift immediately so let them cool on the baking sheet for a few minutes.
9. Remove to wire rack and cool completely.
10. Melt chocolate in microwave safe bowl for 30 seconds at 70% power, stir and repeat until melted.
11. Drizzle cookies with chocolate and let set for 5-10 minutes to harden.

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Nutrition

• Serving Size: 1

MORE FAVORITE HOLIDAY COOKIE RECIPES:

• CHOCOLATE CRINKLE CHRISTMAS COOKIES

• PEPPERMINT COOKIES

• FROSTED CHOCOLATE TRIANGLE COOKIE BARS

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