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Cranberry, Pistachio and White Chocolate Cookies


What with the 'Merry Christmas' ribbon, I'm a little late with these, I know.

I made them on Christmas Eve as a last minute bake. I thought they would be perfect as a little home-made gift for some friends.

And as it happens, they taste really good.


So ignore the ribbon.

They are perfect at any time of year.

The cranberries meld beautifully with the pistachios and white chocolate. I suppose, with their red, white and green vibe, they could be the perfect Welsh cookie for St David's Day.

So maybe I'm in fact early?


Cranberry, Pistachio and White Chocolate Cookies

Ingredients (makes 16)

75g softened unsalted butter
75g golden caster sugar
75g soft light brown sugar
1 medium egg
1 tspn vanilla extract
175g plain flour
1/2 tspn baking powder
60g dried cranberries
60g pistachios, chopped
60g white chocolate chips

Preheat the oven to 160 Fan / 180 Conventional / 350 F / Gas 4. Line a couple of baking trays with baking parchment (or just lightly grease them - I'm very lazy and find the paper saves on washing up!).

In the bowl of a stand mixer, fitted with the paddle, cream the butter and both sugars until smooth and creamy. Add the egg and vanilla; mix until incorporated.

Add the flour and baking powder and mix, slowly, until it is just smooth. Then, fold in the cranberries, pistachios and chocolate chips so that they are distributed throughout the mixture.


Scoop (or spoon) the mixture onto the baking trays so that there is sufficient space to allow for expansion. I use a 2 inch (size 30) old fashioned ice cream scoop, as it's a doddle to use and I find it makes for evenly sized, round (well, round-ish) cookies.

Bake in the centre of the oven for 10 - 12 minutes until golden. Leave them on the tray for a few minutes to cool, and then lift them onto a wire rack to finish cooling.

Enjoy,

Susie
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Comments

  1. The Caked Crusader30 December, 2012 17:10

    oh my, they look just lovely! The colours are beautiful

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour01 January, 2013 14:56

      Thank you CC - I am (naturally) a big fan of red, white and green ;)

      Delete
  2. Unknown30 December, 2012 18:31

    Lovely looking cookies and a perfect flavour combination :)

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour01 January, 2013 14:57

      Thanks Jen - lovely and tart cranberries, earthy pistachios and sweet chocolate. Definitely one of my faves. :)

      Delete
  3. Karen S Booth31 December, 2012 17:47

    BEAUTIFUL! I just popped over to wish you a very happy New Year! Love Karen xxxx

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour01 January, 2013 14:58

      Thanks Karen. A very Happy New Year to you, too! :) xx

      Delete
  4. Angela16 January, 2013 17:20

    Hi there, you say you use a 2 inch scoop - I don't have one so do you mean make a 2 inch size cookie on tray? Thanks :)

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour18 January, 2013 13:59

      Hi Angela - I use a scoop which has a 2 inch diameter to portion out the dough. It makes half- round mounds on the cookie sheet. These spread a little when baking, so end up a little bigger as cookies. But you could do any size, or just use a tablespoon measure if you have one. You just might need to alter the cooking time depending on whether your mounds are bigger or smaller than 2 inches. Hope that helps. :)

      Delete

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