Despite our serious lack of snow in Toronto, I’m starting to get into the holiday spirit. My Christmas shopping is almost complete, I’ve consumed many Starbucks Peppermint Hot Chocolate drinks, my flights to visit my family are booked and Trevor and I are each well into our annual chocolate advent calendars (his is The Muppets, mine is Hello Kitty).

Now I can also finally say that I’ve completed some serious holiday baking. I was inspired to create this recipe based on the colour combination of pistachios and cranberries, which is also a great combination salty/sweet snack on its own. Buttery sugar cookies make the delicious base and the melted chocolate add the finishing visual touches, as well as help keep the loose pistachios from falling off.

These cookies make a great additional to any holiday party platter or cookie swap. You can even change up the taste by trying out different types of chocolate for drizzling. For this recipe, I used some more of my Cacao Barry Tanzanie 75% Cocoa, but you can use other dark chocolates or milk chocolate depending on your preference.

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