Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Stir in the vanilla extract to the buttery mixture.
- In a separate bowl, whisk together the flour and salt, then gradually add this dry mix to the butter and sugar mixture, stirring until just combined.
- Gently fold in the cranberries and pistachios.
- Scoop tablespoon-sized portions of dough onto ungreased baking sheets, leaving space between them.
Baking
- Bake in the preheated oven for 10 to 12 minutes, or until the edges turn a light golden brown.
- Allow the cookies to cool for a few minutes on the baking sheet before transferring to a wire rack.
Drizzling
- Melt the white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth, then drizzle it over the cooled cookies.
Notes
Allow cookies to cool before drizzling with white chocolate to avoid a melted mess. Feel free to add extra cranberries if desired. Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.