Friday, December 21, 2012
Cranberry, White Chocolate & Pistachio Cookies
These cookies just shout Christmas to me! They're red, white and green and packed with Christmassy flavours. I always make cookies to give as Christmas gifts because they are so transportable and always so well received. Every year I say I should make more cookies and fewer chocolate-y things because of the heat but it never happens!
These are the sort of cookies with so many mix-ins you wonder how they will stay together. Then you make them and they're perfect, crunchy on the outside, chewy in the middle and packed with little surprises. Oh and they make the house smell amazing :)
Cranberry, White Chocolate and Pistachio Cookies
Recipe adapted from Brown Eyed Baker
1¼ cups plain flour
½ ts baking powder
½ ts baking soda
¼ ts salt
120g butter, at room temperature
½ cup light brown sugar
½ cup white sugar
1 large egg
1 ts vanilla extract
½ cup rolled oats
½ cup roasted salted pistachios, chopped
1 cup white chocolate chips
1 cup dried cranberries
Preheat oven to 190 / 170 degrees fan-forced. Line 2 trays with baking paper and set aside.
Whisk together the flour, salt, baking powder and baking soda in a medium bowl.
Using an electric mixer beat the butter and both sugars until light and fluffy. Add the egg and vanilla and beat until well combined. Carefully mix in the dry ingredients then using a spatuala, fold through the oats, pistachios, cranberries and white chocolate.
Roll the dough into balls and place onto prepared trays, allowing room for spreading. Flatten the top of each biscuit with your fingers then bake for approx 10 minutes or until slightly golden on top. Allow to cool on the trays for 5 minutes then transfer to a wire rack to cool to room temperature. Store in an airtight container.
Makes approx 30.