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Cranberry Pistachio Cookies (Gluten-Free)

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!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 24 serving

Calories: 159 kcal per serving

Ingredients

  • 1 Cup - Unsalted Butter
  • ⅔ Cups - Granulated Sugar
  • ½ teaspoon - Salt
  • 1 - Egg
  • 1 Tbsp - Vanilla Extract
  • 2 Cups - Gluten-free or Regular All-Purpose Flour
  • ½ Cups - Dried Cranberries
  • ½ Cups - Pistachios
  • 2–3 Block - Vanilla Almond Bark White Chocolate Chips

Instructions

  1. Preheat the oven to 350°F and line a baking sheet.
  2. Beat the butter until fluffy, then beat in the sugar and salt.
  3. Beat in the egg and vanilla.
  4. Gradually add the flour and beat until combined.
  5. Mix in the cranberries and pistachios.
  6. Roll into balls and place on the baking sheet.
  7. Bake 8–10 minutes, until the edges are set and lightly golden.
  8. Cool completely on a wire rack.
  9. Melt the almond bark or white chocolate, drizzle over the cookies, and let set 5–10 minutes.

Nutrition

Energy: 159 kcal | Total Fat: 14 g | Saturated: 3 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 31 mg | Total Carbs: 25 g | Fiber: 1 g | Sugars: 15 g | Proteins: 2 g | Sodium: 67 mg | Polyunsaturated: 1 g | Monounsaturated: 2 g

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