Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1 cup fresh cranberries, finely chopped
- 2 cups flour
- 1 teaspoon orange zest
- 1 –10 ounce package white chocolate
- 1/3 cup pistachios chopped
Instructions
- Combine butter and sugar in the bowl of a stand mixer with a paddle attachment until well blended.
- Add flour 1/2 cup at a time until all the flour is incorporated. Add cranberries and orange zest stir to combine.
- Divide the dough in half and form into logs. Wrap each log in parchment paper or plastic wrap.
- Chill for at least 1 hour or overnight.
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper.
- Slice dough into 1/4 inch rounds and place on lined baking sheets.
- Bake for 10-15 minutes or until cookies start to brown.
- Remove from oven and place cookies on wire rack to cool. Keep the parchment lined sheet to place your dipped cookies on.
- Melt white chocolate according to package directions. Dip half of each cooled cookie into the melted white chocolate and place on the parchment lined sheets. Sprinkle with pistachios.
- Allow the white chocolate to dry. Store cookie in an airtight container.