Cranberry White Chocolate Pistachio Cookies

Holiday baking is my favoriteeeee!

There are just so many flavors to use. I guess you could use them at any time of the year, but people definitely appreciate them more in December.

Actually, people just appreciate baked goods more in general in December. Like, I am genuinely curious why I am the only one craving gingerbread cookies in July and fudgesicles in January?

These delicious treats always taste good.

I clearly do not adhere to the whole 'getting old of things' phenomenon.

These cookies are perfect because they have red, white, and green ingredients.

They are also perfect because they take less than two hours to make.

And!

They are perfect because of white chocolate...

Hope you nutcrackers enjoy!

Happy Holidays!

Cranberry White Chocolate Pistachio Cookies

Yields about 4 Dozen Cookies

• 2 1/2 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg, freshly grated
• 1/2 teaspoon Cloves
• 1 cup Unsalted Butter, melted and cooled
• 1 cup Granulated Sugar
• 3/4 Dark Brown Sugar
• 1 Large Egg and 1 Egg Yolk
• 1 teaspoon Vanilla
• 1 cup White Chocolate Chips
• 1 cup Dried Cranberries
• 1/2 cup Salted Pistachios, chopped

Preheat oven to 350 degrees. Line two baking sheets with parchment.

In a small bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.

In a large bowl, blend together the butter and sugars until light and fluffy, about 3-4 minutes on high. Reduce speed and add the egg and egg yolk. Mix until combined. Scrape down the sides and slowly add the flour mixture with the mixer on low. When there is still a bit of flour remaining add the chips, cranberries, and nuts. Stir with a spatula until just combined. 

Drop about 1 tablespoon sized balls onto a cookie sheet 1 1/2 inches apart. Bake for 8-10 minutes until edges are golden. Let cool before eating!