Day 2 - Cranberry White Chocolate Pistachio Cookies

5:00 AM

These cookies are the perfect blend of salty, sweet, and tangy, and they're Christmas colored to boot! Does it get any better than that?  Yes, yes it does. You can be eating these cookies within 30 minutes if you start now! 

The most time consuming part of this recipe was shelling the pistachios- and you could just buy them pre-shelled! I just had my boys work on it... they absolutely loved it (seriously! This is one of their new favorite activities that they request!) And it kept them quiet and busy for at least 20 minuets! (You just have to pay attention so they don’t eat all of them.)

These cookies went fast! We ate a few, dropped some off at a friend’s house, ate some more, and before I knew it, there was one left. And I hadn’t taken any pictures yet! So enjoy my single, sad, last cookie, and make some of your own!

Cranberry White Chocolate Pistachio Cookies

  • 1/2 c butter
  • 1/2 c shortening
  • 1 c dark brown sugar
  • 1/2 c granulated sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 1/2 c all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 1/2 c white chocolate chips
  • 1 c dried cranberries
  • 1 c (shelled) pistachios, rough chopped

Preheat oven to 375. Cream together the butter, shortening, and sugars.  Mix 3-5 minutes, until light and fluffy.

Mix in eggs and vanilla. Beat until incorporated and mixture is, once again, light and fluffy.

In a separate bowl, sift together flour, baking soda, and salt.

Mix half of the dry ingredients into the wet until just incorporated. Mix in the remaining dry ingredients.

Stir in the white chocolate chips, pistachios, and cranberries.

Scoop in rounded tablespoons onto a baking sheet. Bake at 375 for 8-10 minuets. Allow to cool 5 minuets on baking sheet before removing to a cooling rack to cool completely. 

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