No-Bake Christmas Cookies with White Chocolate and Pistachios

Ingredients:

• 2 cups white chocolate chips, 32.5% cocoa
• 3 cups short chow mein noodles (lagman noodles are also suitable)
• 0.5 cup coarsely chopped almonds
• 0.5 cup shelled pistachios
• Red nonpareil, for garnish

Preparation:

1. Line two baking sheets with parchment paper. Fill a saucepan with 2 inches of water and bring to a boil. Place the white chocolate chips in a bowl and set it over the simmering water (the bottom of the bowl should not touch the water). Let melt, stirring occasionally, for 4–5 minutes.
2. Meanwhile, combine the noodles, almonds, and pistachios in a large bowl. Once the white chocolate has completely melted, pour it over the noodle and nut mixture. Stir until well coated.
3. Using two spoons, scoop the mixture onto a baking sheet in 1-tbsp mounds, making a total of 24 pieces. Sprinkle with nonpareils. Let set completely, about 1 hour. Store in a tightly sealed container at room temperature for up to 4 days or refrigerate for up to 1 week..