White Chocolate Pistachio Cookies

In a deep bowl, mix 100 g of softened butter, 100 g of brown sugar, 50 g of sugar, the egg and ½ tsp of vanilla extract. Use a mixer for faster results or mix by hand until smooth and creamy.

Sift in 240 g of flour, ½ tsp of baking powder and ¼ tsp of salt, and stir until a smooth dough forms.

Chop 70 g of white chocolate into small pieces. Add it to the dough along with 70 g of pistachios and 100 g of dried cranberries, and mix until evenly combined.

Divide the dough into 8 portions (95–100 g each) and shape them into balls. Place them on a baking sheet lined with parchment paper, leaving space between them, and flatten slightly with your palms.

Bake in a preheated oven at 180°C (350°F) for 12–15 minutes, until lightly golden. Let the cookies cool on a wire rack.

Crush 30 g of pistachios and melt 70 g of white chocolate (I place a bowl of chocolate over a second bowl filled with hot water). Spread the melted chocolate over each cookie and sprinkle with crushed pistachios. Let the chocolate set before serving.

And now your White Chocolate Pistachio Cranberry Cookies are ready! They look beautiful, taste delicious and are perfect for tea, coffee or as a gift. 💛