Pistachio/Cranberry Cookies

(Makes about 2 dozen cookies)

  • 2 sticks butter (1 cup)
  • 1/2 cup confectioners sugar
  • 2 teaspoons vanilla extract
  • 1 3/4 cups flour
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 1/2 teaspoon sea salt
  • 1/4 cup roasted pistachios
  • 1/2 cup dried cranberries

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.