You can never have enough cookies for the holidays! Our favorite cookie flavor combinations are those that have a mix of sweet, tart and salty and we found the perfect recipe. We've been quite busy in the kitchen these last couple of weeks trying out different recipes that you can share on your Christmas table or to give as presents to your loved ones.
We baked these cookies the same day that our tree and lights went up at home, and after one bite, we both agreed that it tasted and felt like Christmas! Chewy and tart cranberries, with crunchy, salty pistachios and the addition of luscious white chocolate for extra sweetness and creaminess.... so good!
We hope you enjoy trying out this holiday cookie recipe as much as we did. It makes use of a secret ingredient (cornstarch!) that will make your baked cookies thick and chewy. The unique addition of cornstarch, which is a thickening agent, will help your dough remain compact so your cookies turn out puffy and soft.
Happy baking!
Cranberry Pistachio Cookies (recipe adapted from this
website)
*makes about 2 dozen cookies
Ingredients:
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon ground espresso or instant coffee
2 teaspoons cornstarch
1 cup butter, at room temperature
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup white chocolate chips
1 cup dried cranberries
3/4 cup shelled pistachios
she said: We used dry roasted, salted
pistachios for the recipe and it was a perfect match to the sweetness of
the cranberries. I love pistachios! I was in charge of shelling the
nuts and it was hard to stop myself from eating them...so I ate them :)
Directions:
Sift flour, baking soda, salt, coffee and cornstarch into a medium bowl. Mix with a whisk until evenly distributed. Set aside.
In a large bowl using a handheld mixer or stand mixer, beat the butter on medium speed until smooth and creamy. Add brown sugar and granulated sugar and mix on medium high speed until fluffy. Add eggs one at a time and beat on high speed, then add in vanilla extract. Continue to mix until well combined. Scrape down the sides and bottom of the bowl as needed.
Add in the flour mixture in 3 additions. Mix on low speed for not more than 1 minute. Using a rubber spatula or wooden spoon, stir in chocolate, cranberries and pistachios. Cover and chill for at least 1-2 hours. It will be easier to scoop and roll the cookie dough after it is chilled.
When you're ready to bake, preheat oven to 350F. Line two large baking sheets with parchment paper or silicone mats.
Remove cookie dough from refrigerator and allow to sit at room temperature for about 5 minutes. Dough will be slightly crumbly, but will come together as you roll the dough into individual balls with your hands. Scoop and roll balls of dough, about a generous tablespoon each. Place 10-12 on each baking sheet. Bake in batches, 8-10 minutes, until slightly golden brown around the edges. Allow to cool for 5 minutes on cookie sheet, then transfer to a cooling rack to cool completely.
She Said: To make the cookies look more attractive, don't mix in all the cranberries, pistachios and white chocolate from the recipe. Set some aside. When the cookies are halfway done, sprinkle your reserved mix-ins on top, then return to oven to continue baking.
Cookies will stay fresh covered at room temperature for one week. Baked cookies freeze well for up to three months.
This article also appears on PhilStar.com.
