Cranberry-Pistachio Thumbprint Cookies

• 1/2 cup butter, softened
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 large egg yolk
• 1 teaspoon grated orange zest
• 1 cup all-purpose flour
• 1-1/4 cups dried cranberries, divided
• 3/4 cup plus 2 tablespoons finely chopped pistachios, divided
• 1/4 cup heavy whipping cream
• 2/3 cup white baking chips

1. Preheat oven to 350u0b0. Cream butter and sugars until light and fluffy. Beat in egg yolk and orange zest. Gradually beat in flour. Stir in 1 cup cranberries and 3/4 cup pistachios.
2. Shape dough into 1-in. balls. Place 2 in. apart on ungreased
3. . Press a deep indentation in center of each with the end of a wooden spoon handle. Bake until edges are light brown, 9-11 minutes. Remove from pans to wire racks to cool completely.
4. Meanwhile, in a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate, covered, until thickened.
5. Spoon cream mixture onto cookies; sprinkle with remaining pistachios and cranberries. Refrigerate leftovers.
6. Freeze undecorated cookies in freezer containers. To use, thaw cookies in covered containers; decorate as directed.

butter, sugar, brown sugar, egg yolk, orange zest, flour, cranberries, pistachios, heavy whipping cream, white baking chips

Taken from www.tasteofhome.com/recipes/cranberry-pistachio-thumbprint-cookies/ (may not work)