Heat a small, dry skillet over medium heat. Add the pistachios and toast, tossing often, until fragrant and beginning to turn golden in spots. Keep an eye on these. They can go from “just beginning to brown” to “totally burned” fairly quickly. Remove from heat and set aside to cool.

Combine the gluten-free flour, sugar, pistachios, cranberries, cinnamon, and salt in a food processor. Process until blended and the pistachios and cranberries have broken down a bit.

Cut the cold butter into small cubes and add to the food processor. Pulse 15-10 times until the butter is just incorporated and the dough starts to look a bit like wet sand.

In a small dish or measuring cup, measure out 2 tablespoons of cold water and the vanilla. While pulsing the dough, drizzle in the water. The dough should start to come together and look crumbly. If it’s still too dry, add more water ½ tablespoon at a time until it’s just moist enough to hold its shape when pressed. I ended up using three tablespoons of water in total.

If you don’t have a food processor, you can give the pistachios and cranberries a rough chop by hand and then whisk the dry ingredients together in a large bowl. Then cut in the squares of butter using your hands, a pastry cutter, or fork before drizzling in the water and mixing until the dough just comes together.

Once the dough has come together, divide it equally between two sheets of parchment paper. Knead each portion of dough gently and briefly to bring it together. Then form it into a log and roll in the parchment paper until round (see tips in the blog post above). Secure the ends of the parchment paper and refrigerate the dough for at least 30 minutes or up to overnight.

When ready to bake, preheat the oven to 325° Fahrenheit and line two baking sheets with parchment paper.

Remove one log of dough from the fridge and place it on a cutting board. Slice the dough into ½-inch rounds and place them on the prepared cookie sheets.

Bake in a preheated oven for 25-27 minutes, until the edges just begin to turn golden. Remove from the oven and cool on the baking sheet for 15 minutes before transferring to a cooling rack to cool completely.

Repeat with the second log of dough.

Once the cookies are completely cooled, you can drizzle them with the melted white baking chips, if you want. Simply melt the baking chips in a microwave-safe bowl for 15-20 second intervals, stirring in between, until melted. Or use a double boiler to melt the chips.

Once melted, you can drizzle using a spoon or carefully transfer the melted chips into a plastic storage bag and make a small snip on one corner. Then use the bag as a makeshift piping bag and pipe the melted chips over the cookies. This creates a slightly neater look, which is fun but not at all necessary.