Cranberry Pistachio Cookies

Cranberry Pistachio Cookies are buttery shortbread loaded with tart cranberries and crunchy pistachios.

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Course: Desserts

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: cookies

Author: Jennifer Stewart

Make the Basic Cookie Dough Recipe
In a large bowl, beat the butter until light and fluffy.
Add sugar and salt and beat until well combined.
Beat in the egg and vanilla extract until combined.
Gradually add the flour in two batches and beat until combined.
Make the cranberry cookies
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
Add cranberries and pistachios mix until just combined. Do not over mix.
Roll into 1 inch balls and place on lined baking sheet.
Bake for 8-10 at 350F or until edge are set and slightly golden brown.
Remove baking sheet and let set for 1-2 minutes. Remove to wire rack and cool completely.
Drizzle the cookies
Melt the white chocolate in microwave safe bowl at 15 second intervals until smooth.
Drizzle cookies with white chocolate. Let set until chocolate is completely hardened.
Store until ready to eat.

Use toasted pistachios for more intense nutty flavor.
Don’t use salted pistachios, they are too salty for these cookies.
Make the dough ahead of time and form into a log. Slice and bake when you have a cookie craving.
Drizzle with dark chocolate if you prefer it.
Use parchment paper or a silicone baking mat instead of a greased cookie sheet. Saves with clean up!