Post by Loupy on Nov 9, 2018 18:38:32 GMT -7
White Chocolate Cranberry Pistachio Cookies
From: Kimberly @ www.daringgourmet.com/white-chocolate-cranberry-pistachio-cookies/
The three traditional Christmas colors wrapped into a delicious cookie! These buttery cookies feature white chocolate, sweet-tart cranberries, and slightly salty pistachio nuts. The flavors work together beautifully to bring you a delightful holiday treat that is a must-add to your Christmas “to bake” list. (Or use dried cherries in the “off season”).
Makes about 2 dozen cookies
Ingredients
½ cup butter, softened
½ cup packed brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
1 cup white chocolate chips
½ cup chopped shelled pistachio nuts
1 cup dried cranberries (or dried cherries)
Note: If using unsalted nuts, add ¼ teaspoon salt to the flour
Instructions
Preheat oven to 375 F. Grease a cookie sheet.
In a large mixing bowl, combine the butter and sugars.
Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes.
This step is important for ensuring soft, chewy cookies.
Beat in the egg and vanilla extract.
In a separate bowl, combine the flour and baking soda.
Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined.
Stir in the white chocolate chips, dried cranberries and pistachio nuts.
Drop heaping spoonfuls of the batter onto the greased cookie sheet.
Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges.
Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
Recipe Notes:
There are many reasons why cookies turn out flat. Some of the most common reasons are that the butter is too warm when it’s added to the batter (refrigerating the dough for 30 minutes before baking will solve that problem), the baking soda or baking powder is too old, the oven temperature is off, and they can also turn out flat if you grease the cookie sheet (using parchment paper or a silicone mat is best). If you google that question, “why did my cookies turn out flat?” you’ll find additional reasons. Hopefully one of these items solves the problem and you end up with those perfectly chewy cookies!
From: Kimberly @ www.daringgourmet.com/white-chocolate-cranberry-pistachio-cookies/
The three traditional Christmas colors wrapped into a delicious cookie! These buttery cookies feature white chocolate, sweet-tart cranberries, and slightly salty pistachio nuts. The flavors work together beautifully to bring you a delightful holiday treat that is a must-add to your Christmas “to bake” list. (Or use dried cherries in the “off season”).
Makes about 2 dozen cookies
Ingredients
½ cup butter, softened
½ cup packed brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
1 cup white chocolate chips
½ cup chopped shelled pistachio nuts
1 cup dried cranberries (or dried cherries)
Note: If using unsalted nuts, add ¼ teaspoon salt to the flour
Instructions
Preheat oven to 375 F. Grease a cookie sheet.
In a large mixing bowl, combine the butter and sugars.
Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes.
This step is important for ensuring soft, chewy cookies.
Beat in the egg and vanilla extract.
In a separate bowl, combine the flour and baking soda.
Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined.
Stir in the white chocolate chips, dried cranberries and pistachio nuts.
Drop heaping spoonfuls of the batter onto the greased cookie sheet.
Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges.
Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
Recipe Notes:
There are many reasons why cookies turn out flat. Some of the most common reasons are that the butter is too warm when it’s added to the batter (refrigerating the dough for 30 minutes before baking will solve that problem), the baking soda or baking powder is too old, the oven temperature is off, and they can also turn out flat if you grease the cookie sheet (using parchment paper or a silicone mat is best). If you google that question, “why did my cookies turn out flat?” you’ll find additional reasons. Hopefully one of these items solves the problem and you end up with those perfectly chewy cookies!
