White Chocolate Dipped Pistachio Cranberry Crescent Cookies

One thing I love about wintertime is the cookie baking season. I bake a ton of cookies and every year I like making a cookie with white chocolate pistachios and cranberries in one form or another. Every year the cookie is different, and this years is my favorite so far, White Chocolate Dipped Pistachio Cranberry Crescent Cookies.
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When Arrowhead Mills approached me asking to develop a cookie for their Pin It To Win it Virtual Cookie exchange using their products to create a cookie, I knew that my idea for this cookie was the perfect one for the exchange.

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I do a lot of baking with both regular wheat flour and gluten free flour blends. I make sure my flours are the highest quality I can get and always organic. I have been using Arrowhead Mills products such as their organic unbleached white flour for as long as I can remember. It is my go-to flour for baking when I am not baking gluten free. Two of Arrowhead Mills products that I love when I am baking gluten free are their organic white rice flour and their organic millet. I call the millet my “secret ingredient” as to why my guten-free items don’t seem like they are at all. Millet is amazing.
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Christmas cookie baking was something I looked forward to as a kid; helping my mom in the kitchen making our usual Christmas cookies, to making them now as an adult with my daughters helping me create our own favorites for years to come. Although their idea of helping is just asking to eat cookies. Can you blame them?
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I have started a list of my usually make every year cookies, but ever since I started food blogging years ago, I can just keep posting the same ones every year so I experiment with new recipes, trying other recipes I have always wanted to make just hadn’t gotten around to it yet or making a different version of a similar cookie I make. I just don’t think you can go wrong with any cookie at Christmastime really.
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So if you want to branch out and make a new cookie recipe this season, go for it and try this one. I know you will love it as much as I do! Don’t forget to check out Arrowhead Mills Pinterest page for all the fun cookies in their virtual cookie exchange and for a chance to win $100 in Arrowhead Mills products!
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5.0 from 2 reviews
White Chocolate Dipped Pistachio Cranberry Crescent Cookies
White Chocolate Dipped Pistachio Cranberry Crescent Cookies
  • 1 cup butter (8 ounces), room temperature but still firm
  • 1 c granulated sugar
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 2 ¼ c Arrowhead Mills organic unbleached white flour
  • 1-1½ c pistachios*, roasted and unsalted, shelled
  • 1 c dried cranberries, chopped
  • 12 ounces white chocolate (baking bar, not chips)
  1. Preheat oven to 350 Deg. F Prepare cookie sheets with parchment paper or silicone bake mats.
  2. In a food processor, pulse the pistachios until they are a coarse flour. Don’t over process, you don’t want a paste
  3. Sift together the flour, salt and ground pistachios in a small bowl and set aside
  4. In the bowl of a stand mixer cream the butter and sugar on medium speed until light and fluffy, about 4 minutes. Stop the mixer and scrape down the sides. Add the vanilla extract and egg yolk and mix until combined. Add in the flour mixture and the cranberries and mix. It will be very crumbly
  5. Scoop out about 2 Tbsp worth of dough and squeeze together and form a ball. Gently roll into a log about 2 ½ inches long and then form into a crescent shape and place on prepared cookie sheets about 1 inch apart. Repeat with remaining dough. It may take a bit to form the cookies since the dough is very crumbly. You won’t overwork the dough.
  6. Bake for 15 minutes. Let cool on cookie sheets a few minutes then transfer to a wire cooling rack to cool completely.
  7. Melt the white chocolate either in a microwave safe bowl at 30 second intervals or in a double boiler on the stove over medium-low heat and stir until smooth
  8. Set out a few baking sheets and line with wax paper. Dip the cookies halfway into the melted white chocolate and set on the wax paper lined sheets. Place in freezer until the chocolate is set. About 20 minutes. Store in airtight containers or freezer bags.
*When measuring the pistachios, measure without the shells. You want a cup of ground pistachios. You may end up with more than 1 cup ground pistachios after grinding in food processor. Save in an airtight bagging in the freezer for later use.

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Thank you to Arrowhead Mills for sponsoring this post. Sponsors like Arrowhead Mills help making new recipes such as these white chocolate dipped pistachio cranberry crescent cookies to share with you possible. I never work with brands I don’t believe in or use and all opinions are my own. I was compensated and sent product to create this recipe.

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  1. Ermahgerd. I could go to tooooooown on these. If I used the cherry-flavored Craisins they’d basically be spumoni cookies which makes them the best cookies EVER. Spumoni is the flavor of my dreams. And so are these cookies.

    Did this comment even make sense? I’m sorry but I’m not sorry if it didn’t, as I am delusional about cookies.
    Hayley @ The Domestic Rebel recently posted…Pecan Pie BlondiesMy Profile

  2. This is my favorite combo for just about anytying! YUM!

  3. These look delicious. They look wonderful. What gorgeous photos..

  4. I love this recipe and I love your little plates :) so pretty! I bet these taste amazing!
    Nutmeg Nanny recently posted…Salted Caramel TreatsMy Profile

  5. The recipe is easy to follow and I am crazy over this recipe. Thanks for sharing.
    AL TAN recently posted…Bakeware under $12 as Christmas gift to aspiring Bakers!(Part II)My Profile

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