Should I add more salt to the recipe? If you want a salty flavor, go for the 1/2 teaspoon. Bake half the cookies for 11–15 minutes, or until the edges are a light golden color and the tops are no longer glossy, then reuse the parchment paper for the rest of the cookies. Let me know how they turn out! The flavors balance each other out perfectly: sweet, salty, tart and nutty. This step deepens the flavor of the pistachios and makes them a bit crunchier-which I like. Heat oven to 350 F. Spread the cookies out using the spacing grid on the parchment paper (about 2 inches apart). I simply take my white chocolate cranberry cookies and add pistachios. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes– if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. The cookies rise up, the centers stay soft, and the edges slightly crisp. The three traditional Christmas colors are wrapped into one incredibly delicious cookie! Ingredients. I’m referring to another cookie. Preheat oven to 350°F (177°C). Would it be okay to leave out the cranberries? The base of this cookie recipe is my ultra soft, ultra loved-by-everyone THE chocolate chip cookie. One at a time dip the tops of the wreath cookies into the white chocolate … 5 from 1 vote. There is so much texture in every bite of these holiday cookies! Thank you! Speaking of flavor, butter is where a ton of this cookie’s flavor comes from. I do see your recipe with salted pistachios has 1/2 tsp. I’ve made these cookies a few times and they are good. (No SPAM, we'll never sell your email - we promise!). I love the pistachios. That nutty, butterscotch-y-ness I mentioned above? The weight is for the pistachios you need with the shells already removed. To decorate the cookies-roughly chop the pistachios and cranberries into smaller pieces. They are delicious!! Use softened butter in this recipe. Hey Sally! And speaking of personal choice… play with this recipe, friends. Bake for 8-10 minutes, until barely golden brown around the edges. As easy as Chocolate Chip Cookies , these delicious, beautiful shortbreads are sure to be a hit for any special occasion. The minimum is 2 hours, but I always let it chill overnight. The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to If you’ve been reading my blog for awhile, you’re already familiar with my love of cornstarch in cookies. You can’t taste it! I had a similar recipe that I lost, so I decided to try these. Hi….I would love to try this recipe! like straight-up cookie dough. Hi Elena! Where the recipe says 62g pistachios, shells removed – is that 62g of pistachios with the shells still on and then they are removed (so weight of pistachios put in is less than 62g) or 62g pistachios with shells removed? Swap out the keto white chocolate chips for vegan and dairy-free white chocolate chips. Beat in the egg and vanilla extract. Replace the eggs with 7-8 tablespoons of ground chia seeds. PLEASE SEE MY, these are my 10 must-have cookie baking tools, White Chocolate Cranberry Pistachio Biscotti, Butterscotch Toffee Chocolate Fudge Cookies, Butterscotch Pretzel Chocolate Chip Cookies. I’ve made the cookies as is and they are fantastic, but I do prefer using almond extract with these ingredients over the vanilla. Do dried. These sound amazing! Pistachio Cranberry Shortbread Cookies are easy, buttery cookies filled with dried cranberries, crunchy pistachios, and orange zest. I’m Sally, a cookbook author, photographer, and blogger. Hi Julie! I would do a 1:1 swap. Chilling is mandatory for this cookie dough. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. The recipe serves as great cookie base, you can really add almost anything you want and it will come out great. Just curious, why cornstarch? Between the soft dough, crunchy pistachios, and chewy dried cranberries– I could eat these salty sweet cookies for the rest of my life and be content. The soft, airy centers come from– you guessed it– the butter! Chilling allows the cookie dough to thicken and the flavors to enhance. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. If you left butter out of a cookie recipe calling for it, you’d likely end up with a tough, dense, and flavorless cookie. Truth is, I’ve been making these cookies for the past 2 years. Merry Christmas and thank your for a great baking website! This recipe is a keeper, but next time I think I will add a step that was included in the recipe that I lost. If you don’t want a pronounced sweet/salty flavor, I recommend reducing the salt to 1/4 teaspoon. Becky, I’m always a cheerleader for raisins! There’s a reason I make these cookies so often– they’re simply the best. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.