Pistachio, Cranberry & White Chocolate Cookies
Can you ever really beat a cookie?
I spent most of my time in December in the kitchen. Whether it’s mashed potatoes, a cranberry salad or double chocolate orange cookies – it’s basically a guarantee that something new is being whipped up.
Today’s recipe is for these Pistachio, Cranberry and White Chocolate Cookies.
They’re less decadent than my previous recipe, but still incredibly delicious and dangerously moreish.
So much so, that they disappeared within 12 hours.
Harry is a literal cookie monster, and I will admit that I scoffed these by the handful once they had cooled out of the oven, so there’s that.
In the interest of full transparency, I adapted this recipe from Lisa. I find hers is a fab base for lotsa mix-ins – like pistachio and white chocolate, for example. Other delicious combinations include dark chocolate and walnut, and milk chocolate and macadamia. Basically if you always incorporate a type of nut and a type of chocolate alongside the cranberries, you can’t go wrong.
PISTACHIO, CRANBERRY & WHITE CHOCOLATE COOKIES
makes 30-40 cookies
225 grams of butter, softened
1/2 cup of sugar
2 tablespoons of milk
1 tablespoon of vanilla extract
1/2 teaspoon of salt
2 1/2 cups of plain flour
1/2 cup of unsalted pistachios, chopped
3/4 cup of dried cranberries
1/2 cup of white chocolate, chopped
1/4 cup of sugar [for rolling]
Cream the butter and sugar using an electric beater until fluffy. Add the milk and vanilla and mix well. Add the flour and salt and mix well. Add the cranberries, pistachios and white chocolate, and mix until just combined.
Separate the batter in two and roll each half into a log about eight inches long and 1-2 inches thick. Wrap each log in cling film and chill for 2-3 hours in the fridge. You basically want the dough to be super firm and therefore easy to slice.
Once the batter is firm, preheat the oven to 190°C.
Unwrap the logs and slice into cookies about 1/4 of an inch thick. Roll the edges of the cookies in the extra sugar, and then place on a lined baking tray about 2-3 cm apart.
Bake in the oven for 10-15 minutes. I find 13 usually does the trick, but you MUST make sure that you don’t overbake them. They taste horrible if you do, and are basically impossible to eat.
The cookies will last about a week if stored in an airtight container, but I really wouldn’t expect them to last that long. Seriously, they’re stupidly addictive. I’d recommend doubling the batch if you intend on giving any away as gifts.
Make sure to tag me on social media @agirlandgrey if you make these cookies! I’d love to see your work.