Since I spent so much time experimenting with barks and brittles this year, I only baked one batch of cookies, and even for that I took a shortcut.
I don’t remember where I found this recipe, but it’s been a holiday favorite for a couple of years, combining the flavors of tart dried cherries and pistachios. The shortcut part comes in using a premade cookie dough, the kind that comes in a big tube in the grocery refrigerated case.
Cherry-Pistachio Sugar Cookies
Unwrap one 16.5 ounce roll sugar cookie dough onto a large sheet of waxed paper and flatten slightly (you may need to let it warm up slightly so the dough is workable). Over top of dough sprinkle one package dried cherries, cut in half or smaller pieces, and ¾ cup chopped pistachio nuts (make sure to remove any papery skins). Knead fruit and nuts into the dough by folding it over until it is thoroughly combined. Use the waxed paper to form the dough back into a roll and refrigerate for a couple of hours.
When ready to bake, unwrap roll and use a sharp knife to cut off ¼-inch slices. Roll slices into uniform balls, place on cookie sheets and flatten slightly. Bake according to instructions on dough package, until lightly browned around the edges.
Remove from oven and let cool a few minutes before removing to a rack covered with waxed paper.
In the microwave, melt ½ package white chocolate chips; add a bit of vegetable oil to achieve drizzling consistency and use a fork to drizzle over cookies. When white chocolate has hardened, store in an airtight container.