White Chocolate Cranberry Pistachio Cookies

Note: This dough requires chilling.

Bring the whiskey to a boil and then pour the hot liquor over cranberries in a heat-safe bowl. Allow to soak for at least 15 minutes (the longer you soak, the stronger the flavor will be). You can soak them for longer (even overnight). Drain and pat dry before making the cookies.

Place melted butter in a large bowl (you can use a hand mixer or stand mixer, or mix this by hand). Add granulated and brown sugars, then stir until the mixture is smooth. Stir in egg and vanilla extract until combined.

Stir in baking soda and salt, then slowly mix in flour just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in white chocolate, pistachios and cranberries.

Line a cookie sheet with Reynolds Kitchens Parchment Paper. Scoop 2-tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 30 minutes.

Heat oven to 350 F. Spread the cookies out using the spacing grid on the parchment paper (about 2 inches apart). Bake half the cookies for 11–15 minutes, or until the edges are a light golden color and the tops are no longer glossy, then reuse the parchment paper for the rest of the cookies. Let cool on the cookie sheets for at least 10 minutes before removing.

Store in an airtight container for up to 3 days or freeze for up to a month.