Cranberry, Pistachio, and White Chocolate Cookies

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A couple of years ago (or was it last Christmas??) I “created” a Christmas salad, consisting of pistachios, baby spinach, pomegranate (or dried cranberries), and raspberry vinaigrette. You’re welcome. 🙂

Of course, when I thought what cookie would be appropriate for Christmas Eve, those same colors and flavors came to mind.  No spinach here, but some white chocolate chips are festive in these red-and-green-studded cookies.  A regular chip recipe elevated to heights of Christmas cheer — enjoy! Feliz Navidad!

Cranberry, Pistachio, and White Chocolate Cookies
Makes about 2 dozen cookies
  • 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
  1. Preheat oven to 375 F. Grease a cookie sheet.
  2. 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.
  3. 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.
  4. Drop heaping spoonfuls of the batter onto the greased cookie sheet.
  5. 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.
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