Cranberry Pistachio Sugar Cookies

 Cranberry Pistachio Sugar Cookies

Yield 2 dozen

1 1/2 cups Confectioners Powdered Sugar
1 cup (2 sticks) unsalted butter
1 teaspoon vanilla extract
1 egg
2 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2/3 cup chopped pistachios {reserve some for sprinkling}
3/4 cup cranberries, sliced {reserve some for sprinkling}
bag of white chocolate chips melted with 1 tablespoon vegetable oil over double boiler

Preheat oven to 375°F and prepare two cookies sheets with parchment or a silicone mat.

Cream powdered sugar and butter. Add in vanilla extract and egg followed by the flour, baking soda and cream of tartar.

Chop pistachios in a food processor. They should be irregular shapes with some chunks. Reserve some of the nuts for the topping.

Cut cranberries in half or thirds depending on the size of the cranberry. Place cranberries into a baggie and toss in a teaspoon of flour to coat them. Hand stir in pistachios and cranberries.

Cut cookie dough into desired shapes. Bake for 10 minutes. Tops will still be soft, but edges should start to brown.

Allow to cool on cookie sheet for two minutes then transfer to a cooling rack.

Dip the top of cookies into the melted white chocolate. Sprinkle with reserved chopped cranberries and pistachios