Cranberry Pistachio Cookies with White Chocolate: A Festive and Flavorful Treat

Serving: These cookies are perfect for holiday gatherings, as a sweet treat for your afternoon coffee, or even as a thoughtful homemade gift.
Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week. You can also freeze the dough (before baking) in a sealed bag for up to 3 months.
Variations:

Swap the Pistachios: If you don’t have pistachios, you can substitute with chopped macadamia nuts, walnuts, or almonds for a different nutty flavor.
Use Dark Chocolate: For a richer taste, substitute the white chocolate chips with dark or milk chocolate chips.
Add Orange Zest: For an extra burst of flavor, try adding 1 tablespoon of fresh orange zest to the dough.
FAQ:
Q: Can I use fresh cranberries instead of dried cranberries?
A: Dried cranberries work best in cookies for a chewy texture. Fresh cranberries are too tart and would alter the consistency of the dough, so it’s best to stick with dried ones.

Q: Can I make these cookies gluten-free?
A: Yes! Simply substitute the all-purpose flour with a gluten-free flour blend that is a 1:1 replacement for regular flour. Make sure to use certified gluten-free oats if you add any.

Q: Can I freeze these cookies?
A: Yes! You can freeze the baked cookies by placing them in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before serving.

Enjoy these festive and delicious Cranberry Pistachio Cookies with White Chocolate