• Preheat oven to 350℉

  Line a baking tray with parchment paper leaving an overhang along the sides.

  In a large bowl mix ¾ cup Granulated Sugar, ¼ cup Brown Sugar, ½ cup Unsalted Butter, 6 tbsp Coconut Oil Melted,1 tsp Vanilla Extract, 1½ tsp Orange Zest until smooth. Add 2 cups All-Purpose Flour, and 3/4 tsp salt until just combined.

  Fold 1/3 cup Finely Chopped Pistachios into the sugar, careful to not over mix.

  Place dough onto baking sheet and firmly press down until it is an even thin layer.

  Bake 18-20 Minutes or until golden brown. Let cool in baking sheet on wire rack for 1 hour.

To Melt Chocolate

• Fill a saucepan with 1-2 inches of water. Place on stovetop and bring to a boil.Place a slightly smaller, heat-safe bowl on top of the saucepan. The bowl should be large enough not to fall into the pot, nestling comfortably in the saucepan without touching the water.

  Place 2½ cups White Chocolate Chips, and remaining 1 tbsp Coconut Oil in a smaller bowl and mix frequently, (2 to 3 minutes). Once chocolate fully melts, remove the bowl from the double boiler.

Topping The Cookie - TIME SENSITIVE -

• Spread melted chocolate evenly over cooled cookie.

  Before chocolate melts chop remaining 1/3 cup ⅔ cup unsalted chopped Pistachios and sprinkle on top along with ¼ cup Freeze Dried Strawberries crushed and, ⅓ cup Crushed Candy Canes.

  Refrigerate for 15 -20 minutes or until set

  Remove from baking tray using the parchment paper overhang and break into any size pieces.

  Refrigerate in an airtight container for up to 5 days.