What is the difference between milk chocolate and white chocolate?

Milk chocolate contains cocoa solids, cocoa butter and milk. While white chocolate only contains cocoa butter, milk and sugar. This gives white chocolate a sweeter, creamier taste.

How to get round slice and bake cookies?

To get perfectly round cookies, shape your dough into a smooth log before refrigeration. Use a sharp chef's knife for precision and clean cuts when slicing.

How to cut slice and bake cookie?

Wait until your dough log is thoroughly chilled. Use a sharp knife and slice in a single, clean motion, not a sawing motion, to get those perfect circles.

Cranberry Pistachio White Chocolate Cookies (Slice and Bake)

Cranberry Pistachio White Chocolate Cookies on a round wire rack next to a tan napkin.

Print Recipe

★★★★★

5 from 1 review

These buttery slice-and-bake Cranberry Pistachio Cookies drizzled with white chocolate are perfect for Christmas cookie exchanges.

Prep Time: 20
Chill Time: 120
Cook Time: 10
Total Time: 2 hours 30 minutes
Yield: 36 1x
Category: Cookies
Method: Baking
Cuisine: American

Ingredients

Units Scale

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt (if using unsalted pistachios)
1 cup unsalted butter, softened
1 1/2 cups confectioners' sugar (powdered sugar)
1 large egg, room temperature
2 teaspoons orange extract
1 teaspoon pure vanilla extract
1 1/2 cups dried cranberries, chopped
1/2 cup pistachios, chopped
8 ounces white baking chocolate, chopped (to be melted)
flaky sea salt, optional

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Instructions

In a medium bowl, whisk flour, baking soda and cream of tartar.
Using a hand mixer and a large mixing bowl or a stand mixer fitted with the paddle attachment, cream butter and confectioners' sugar on high speed until light and fluffy, about 3-5 minutes.
On medium speed, beat in egg, orange and vanilla extracts. Scrape sides of the bowl.
With the mixer on low speed, add the flour mixture to the butter mixture until combined. The dough will be crumbly.
Add chopped cranberries and pistachios to the dough.
Turn the dough out onto a lightly floured work surface and divide in two.
Shape divided dough into logs (about 2.5 inches in diameter), wrap in plastic wrap, and chill for at least 2 hours or overnight (recommended).
Preheat oven to 375°F and line two baking sheets with parchment paper or silicone baking mats. Set aside.
Remove cookie dough logs from the refrigerator and unwrap. Slice the dough crosswise into ½ inch slices.
Place cookies on prepared baking sheets about 2 inches apart and bake for 8-10 minutes. The cookies are ready when they are lightly golden brown around the edges.
Allow cookies to cool for 5 minutes on the cookie sheets and then transfer to a wire cooling rack to cool completely.
Once the cookies are cooled, now it's time to melt the chocolate. In a microwave-safe bowl, melt the chopped white chocolate chunks in 15-second increments (stir after each increment) until completely melted and smooth.
With a spoon, drizzle the tops of each cookie.
Sprinkle with sea salt if desired.
Let chocolate set and enjoy!

Keywords: Cookie Box, Pistachio

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