Cranberry White Chocolate Pistachio Cookies. These will not spread like normal cookies so you need to pre-shape them before they bake. Place them onto an ungreased cookie sheet and then flatten until they are about ½ an inch high.
Place them onto an ungreased cookie sheet and then flatten until they are about ½ an inch high. Combine flour and baking soda. Chilling is mandatory for this cookie dough.
Form small balls about 11½ inches in diameter for each cookie.
Sieve in the flour and baking powder and using your hands mix together until mixture forms a dough. Beat until creamy about 2 to 3 minutes. Add the white chocolate chips dried cranberries and pistachios mix on low for about 5 to 10 seconds until evenly disbursed. Then stir in pistachios white chocolate cranberries and milk.