Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped
- 1 tsp vanilla extract
- 1 cup white chocolate chips
Instructions:
1. Preheat the Oven:
Preheat your oven to 350F 175C and line a baking sheet with parchment paper.
Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
Add the Dry Ingredients:
In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
Add the Mix-Ins:
Gently fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
Shape the Cookies:
Scoop tablespoon-sized portions of the dough and roll them into balls. Place them onto the prepared baking sheet and flatten each cookie slightly with your hand.
Bake the Cookies:
Bake the cookies for 12-14 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Add the White Chocolate Drizzle (Optional):
Once the cookies are fully cooled, melt the white chocolate chips in a microwave-safe bowl, stirring every 20-30 seconds until smooth. Drizzle the melted white chocolate over the cookies and let it set before serving.