Chocolate Cherry Pistachio Cookies

Preheat the oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper; I used 5 baking sheets total for baking all the cookies. Set aside until needed.

In the bowl of a stand mixer, beat the butter for one minute. Add the sugar, brown sugar, and baking soda and beat until light and fluffy. Mix in the melted chocolate, eggs, and vanilla, and beat until incorporated. Add the flour and beat until the batter is smooth. Stir in the dried cherries and pistachios.

Using a cookie scoop, scoop rounds of cookie dough and place them on the prepared baking sheets, leaving 2 inches in between each cookie.

Bake the cookies in the preheated oven until the edges start to crisp and the centers have set, about 10 minutes. Remove the cookies from the oven and let them sit on baking sheets for 3 minutes. Transfer the cookies to a cooling rack and cool completely.

While the cookies are cooling, place the white chocolate in a heatproof and microwave-safe bowl. Microwave the chocolate for 30 seconds, then remove it and stir. Place it back in the microwave and repeat microwaving for 30 seconds at a time and stirring in between until the chocolate has completely melted and is smooth. Add the shortening and stir until it has completely melted into the white chocolate.

When the cookies have cooled completely, drizzle the white chocolate over the cookies. After drizzling the white chocolate, sprinkle the chopped pistachio nuts on top. Allow the white chocolate to set before serving. Enjoy!

These cookies last about 1 week in a sealed container.

Recipe adapted from Better Homes and Gardens (100 Best Cookies Magazine).