~ These Pistachio-White Chocolate Cookies are amazingly delicious! But – thanks to a clever trick that requires no butter or shortening – they’re so much healthier than normal butter cookies! ~

This Recipe Is:   •  Freezable  •  Make Ahead  •  Vegetarian  •

The luxurious nuttiness of pistachios and the creamy decadence of white chocolate. Slightly crispy, yet satisfyingly chewy … Mmmmmmmm … I love these cookies. So, so much.

These are cookies to celebrate. At Christmas … or any time of year.

My daughter says emphatically that these might be the best cookies she’s ever had. (And she doesn’t joke about cookies!)

My mom actually texted me “OMG the cookies are delicious.” OMG? No kidding. My mom actually texted that!

And, judging by the incredible response we’ve had to our Blueberry-White Chocolate Muffins, lots of you are definitely as crazy about white chocolate as I am. So, I just had to share this recipe with you! Did I mention that I looooove it?!?!

Healthifying cookies can be tricky, though.

The typical butter (or shortening *gasp*) plays a specific role not only in cookies’ flavor but also in the chemical transformations that happen in the oven to make cookies into … well, cookies.

These buck the system and replace the usual vehicles of fat with healthier mono- and polyunsaturated fats from the nuts. Brilliant!

All you have to do is give your pistachios a quick joy ride in your mini food processor!

These will be a runaway hit on holiday cookie trays (and everyone will be shocked and think you’re a total rock star if you admit how you made them!). But they’re so nutritious that you won’t feel guilty sneaking one when you crave a sweet treat (hint hint … keep some in the freezer for emergencies!).

Oh – which brings up an important point! One more reason these cookies are utterly amazing? They’re great make-aheads! Such time-savers!

Make-Ahead Tips:

• You can prep the nut butter a few days ahead, or make the dough a day early. Either way, wrap what you’ve got tightly (to keep it from drying out) and store it in the fridge until you’re ready to continue.

• Or, you can even go as far as shaping the balls and rolling them in sugar. Just place them in an air-tight zipper bag in the fridge, and then you can pop them on the cookie sheet to bake later that day or the next – whenever you get the time.

• And, of course, these freeze beautifully once they’re baked.

Gretchen and I totally admit that the white chocolate is a bit indulgent, but a few chips go a very long way. And, since we’ve ditched the butter and shortening, we’re feeling ok with a little splurge!

You can also add dried cranberries for a tangy-tart counterpoint (and some fruity antioxidants!).

We’ve had heated debates among our taste-testers on whether or not the cranberries should be included. Some of our testers are purists and love the simplicity of flavors with just the pistachios and white chocolate, while others prefer the added complexity of flavor that the cranberries bring to the party.

Definitely, the burgundy-red color of the cranberries adds to the Christmasy, festive appearance. (If you’re making these around the holidays, that is – Christmasy colors aren’t such a bonus in April or September!)

So … we’re gonna let you decide the cranberry issue for yourself (that’s why it’s listed as optional!).

Cranberries or not – make these. They’ve become an absolute, please-mommy-bake-these-all-the-time favorite at my house, and Gretchen’s house, too.

So much decadence … so little guilt – my present to you, friends!

Happy holidays!

This was inspired by a recipe I’ve loved for years – Cooking Light’s October 2002 Macadamia Butter Cookies with Dried Cranberries.