facebook twitter youtube


  • 1 cup powdered sugar
  • 1 cup unsalted butter (2 sticks), softened
  • 1 large egg white
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour plus additional for dusting
  • 1/4 teaspoon salt
  • 1/2 cup coarsely chopped dried cranberries
  • 1/2 cup coarsely chopped plus 1/2 cup finely chopped pistachios
  • 1-1/2 tablespoons lemon zest
  • 1-1/4 cups white chocolate chips
  • 1/2 cup holiday sprinkles


  1. In large bowl, with mixer on medium speed, beat sugar and butter 2 to 3 minutes or until fluffy, scraping bowl occasionally with rubber spatula. Add egg white and vanilla extract; beat 1 to 2 minutes or until incorporated. With the mixer on low speed, beat in flour and salt in 2 additions until incorporated, scraping down bowl between additions. Add dried cranberries, coarsely chopped pistachios and lemon zest; mix 30 seconds or just until combined.
  2. On lightly floured work surface, form dough into 12 x 2-inch log; wrap with plastic wrap. Place on cookie sheet; refrigerate at least 1 hour or up to 1 day.
  3. Preheat oven to 350°; line 2 cookie sheets with parchment paper. With knife, cut log crosswise into 1/2-inch-thick sliced; place 2-inches apart on prepared cookie sheets.
  4. Bake 18 to 20 minutes or until edges are firm; transfer to wire rack to cool completely.
  5. Line 2 cookie sheets with parchment paper. In small microwave-safe bowl, heat chocolate chips in microwave oven 1 minute or until melted, stirring every 15 seconds.
  6. Dip cookies halfway into chocolate; sprinkle with finely chopped pistachios or sprinkles and place on prepared cookie sheets. Refrigerate cookies at least 1 hour; store in an airtight container up to 5 days.

  • (1 cookie)
  • 237 Calories
  • 13g Fat (8g Saturated)
  • 20mg Cholesterol
  • 67mg Sodium
  • 26g Carbohydrates
  • 1g Fiber
  • 3g Protein