• 4 Ratings

Dip these easy cookies into melted white chocolate for a pretty burst of sweetness. This easy cookie recipe is filled with pistachios and cranberries for a unique twist on classic sugar cookies.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Stir the pistachios and cranberries into the dough portion. Cover and chill dough 30 to 60 minutes or until easy to handle. Preheat oven to 375°F. On a lightly floured surface roll the dough to an 8x6-inch rectangle about 1/2-inch thick. Cut lengthwise into eight 3/4-inch-wide strips. Cut each into thirds crosswise. Place 1 inch apart on an ungreased cookie sheet.

  • Bake 8 minutes or until edges start to brown. Cool on cookie sheet 1 minute. Remove; cool on wire racks.

  • Place baking pieces and shortening in a small bowl. Microwave 1 minute or until melted and smooth, stirring once. Dip ends of cookie sticks into melted chocolate to coat. Place on waxed paper; sprinkle white chocolate with zest and, if desired, additional finely chopped pistachios and/or dried cranberries. Let stand or chill until set.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts

91 calories; 5 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 9 mg cholesterol; 56 mg sodium. 33 mg potassium; 9 g carbohydrates; 0 g fiber; 6 g sugar; 1 g protein; 0 g trans fatty acid; 91 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 5 mg calcium; 0 mg iron;


4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1