Instructions

1. In a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
2. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the egg yolk, vanilla and almond extract. Beat on medium-high speed until the mixture is smooth and combined, about 1 minute, scraping down the bowl as needed.
3. Add the flour and salt to the bowl and beat on low until just combined and no streaks of flour remain, about 15 seconds. Add 1/2 cup of the chopped pistachios (reserve half to roll the dough in! You can just leave it on your cutting board), the dried cranberries and chocolate. Mix to evenly distribute to stir ins.
4. Get out two large pieces of plastic wrap and divide the cookie dough in half, placing half on each piece of plastic wrap. Roll each half into a log about 12-inches long and 1-inch in diameter. Roll the logs in the remaining half cup of chopped pistachios, pressing the edges of the log into the nuts to make them stick. Wrap the logs tightly with plastic wrap. Refrigerate until chilled, about 2 hours. The cookie dough log can last in fridge for up to 5 days.
5. When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper. Remove cookie dough from fridge and cut into ¼ inch rounds. Place each cookie about 1 inch apart on the prepared cookie sheets.
6. Bake cookies for 10 minutes or until they are just golden brown on the edges. Allow the cookies to cool completely on their baking sheets.
7. If you want to dip them or drizzle them with chocolate, make the white chocolate coating. Place the white chocolate and coconut oil in a microwave safe bowl and microwave in 15 second increments, stirring between each until fully melted. Dip each cookie halfway into the melted chocolate or just drizzle with the chocolate. Place on a cooling rack to set completely before serving or storing! Enjoy!