Prepare the cookie batter as in the recipe above. Top half of the cookies with granulated sugar, chopped pistachios and a bit of dried cranberries. Leave the other half of the cookies plain. Bake and cool, as above.
Place the chocolate chips in a microwave safe bowl and microwave for 1 – 2 minutes, stirring every 30 seconds until just melted. Keep the chocolate in the warm bowl and stir in the vanilla. It may start to seize up a little, that’s ok, just keep stirring until smooth again and thickened. Let cool. The chocolate will thicken more as it cools.
Spread some of the cooled chocolate on the flat side of the plain cookies. Top with a cookie that has the chopped pistachios and cranberries, flat side down.
Gluten Free Pistachio Chocolate Sandwich Cookies Recipe https://glutenfreeandmore.com/blog/2010/08/gluten-free-pistachio-cookies-two-ways.html