Cranberry Pistachio Coconut Triangles
These holiday cookies taste as great as they look. Multiple holiday flavors combine in these triangles, finished with melted white chocolate.
Why This Recipe Works
For the best texture in these Cranberry Pistachio Coconut Triangles, we kept the butter cold and cut it into the flour using a food processor. The whirling blade quickly chopped the butter into small bits without overheating and melting it. We tested a number of chocolates and settled on melted white bar chocolate rather than chips, which often contain stabilizers and additives.