- VE
Cranberry Pistachio Cookies (Gluten-Free)
Buttery cranberry pistachio cookies with a white chocolate drizzle. Festive, sweet and salty, and easy to make gluten-free. Perfect for Christmas!
Ingredients
Instructions
- Step 1
Preheat the oven to 350°F and line a baking sheet.
- Step 2
Beat the butter until fluffy, then beat in the sugar and salt.
- Step 3
Beat in the egg and vanilla.
- Step 4
Gradually add the flour and beat until combined.
- Step 5
Mix in the cranberries and pistachios.
- Step 6
Roll into balls and place on the baking sheet.
- Step 7
Bake 8–10 minutes, until the edges are set and lightly golden.
- Step 8
Cool completely on a wire rack.
- Step 9
Melt the almond bark or white chocolate, drizzle over the cookies, and let set 5–10 minutes.
Tips & Tricks
Per serving
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