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1
Preheat oven to 350F
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2
In a medium bowl, whisk together flour, baking powder and salt.
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3
Set aside.
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4
In a large bowl, whisk together melted butter, eggs, maple syrup and vanilla.
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5
Using a rubber spatula, stir flour mixture ingredients into butter-egg mixture and mix well to create a firm dough.
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6
Mix in pistachios and cranberries and combine well (you can knead the dough with your hands if you'd like).
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7
Divide dough into two equal portions and transfer to a parchment-covered baking sheet.
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8
Shape into two logs, each about 12 inches long and about 1 inch tall.
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9
Leave space between logs to allow space for dough to spread during cooking!
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10
Bake for 30 to 35 minutes, until logs are firm and beginning to turn golden brown.
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11
Remove from oven.
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12
Use a serrated knife to slice logs into slices, 1/2 to 1 inch thick.
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13
Arrange slices on baking sheet and bake 20 to 25 minutes, turning cookies once halfway through, until golden and crisp (I like mine extra crispy, so I turn the oven down to 300 and let the cut cookies bake a little longer).
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14
Remove from oven and transfer cookies to baking rack to cool completely.
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15
Meanwhile, melt chocolate separately over a double boiler (or in microwave).
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16
When cookies are cool, drizzle with dark chocolate and refrigerate to allow chocolate to harden (a few minutes).
