(Makes about 2 dozen cookies)
for frosting: 1 cup white chocolate chips, 2 teaspoons shortening
-In the bowl of your mixer, cream the butter and confectioners sugar until fluffy.
-Splash in the vanilla.
-Scrape down the sides of the bowl, then mix in the flour, salt and pudding mix.
-Scrape down the sides of the bowl once again, then mix in the pistachios and cranberries just until incorporated.
<<If you are planning on refrigerating your dough to be baked at a future date, shape the dough into a log shape and
wrap it in plastic wrap. When you're ready to bake the cookies, remove the dough roll from your fridge and slice it
(about 1/4" thick) before you bake. If you are not planning on refrigerating the dough and want to bake the cookies
immediately, scoop generous tablespoon-sized portions onto your baking sheet and flatten with the bottom of a glass
that has been dipped into confectioners sugar.>>
-Bake at 350 degrees for 10 to 12 minutes on parchment-lined baking sheets (if you have chilled your dough will take a
bit longer, 12-14 minutes). They are done when the edges have just barely begun to brown.
-Allow the cookies to cool completely before frosting.
-To frost the cookies: Microwave the white chocolate chips and shortening in a small bowl for one minute on HIGH.
-Stir until the chocolate chips have melted.
-Dunk the edge of your cookies into the chocolate, and then place them onto a sheet of parchment paper until the
chocolate cools and hardens.