Saturday, March 9, 2013

Cranberry White Chocolate Chunk Pistachio Cookies

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So I may or may not have gone to two or three separate cookie exchanges around Christmas last year...and these cookies just about knocked my socks off. Every single bite is packed with chewy flavor and bits of nut or berry or good!

And while the red and green mix-in combo looks especially gorgeous for the holidays, I've decided that these are year-round cookies. Also, I am now officially in love with pistachios.

Cranberry White Chocolate Chunk Pistachio Cookies [click to print]
  • 3/4 c. unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. granulated sugar
  • 1 egg, large
  • 1-1/2 tsp. vanilla extract
  • 2 c. cake flour*
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. pistachios, shelled (and salted is great, too!)
  • 1/2 c. white chocolate chunks
  • 1/2 c. dried cranberries
*Note: If you don't have cake flour on hand, substitute 2 c. all-purpose flour plus 2 tsp. cornstarch.

1) Line cookie sheet with parchment paper and set aside. 

2) Cream butter and sugars until well combined. Beat in egg and vanilla, scraping sides of bowl as needed. In separate bowl, whisk together flour, soda and salt; with mixer on low speed, gradually beat in flour mixture in about 2-3 additions. Stir in pistachios, chocolate and cranberries. 

3) Cover dough with plastic wrap and chill for at least 30 minutes or up to 3 days. 

4) Preheat oven to 350 F. Drop dough by heaping tablespoons onto prepared cookie sheet. Bake 9-10 minutes or until the edges are just golden brown. Allow cookies to set on pan about 1-2 minutes before transferring to a wire rack to cool completely.

Source: Adapted from my friend Jordan's recipe files!

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