OKAY, there is a new cookie in town and its yummilicious! First off, the added pistachios just happened by chance! I had intended to add walnuts or pecans, but I forgot that I finished all the walnuts when I made baklava last week; I couldn’t find the pecans either so pistachio it was!
Pistachios are expensive; $26 a pound here so I use less if I don’t get them on sale. I would say I use a 1/3 cup but if I have some sitting in the freezer I will use more.
If you want thinner cookies that spread out like the photo below, use softened butter. If you want chunkier cookies like the picture above use cold butter. If you use cold butter, cut into cubes and beat until creamy.
What you will need:
- 2 and 1/4 cups all purpose flour
- 2 tsp baking soda
- 2 eggs
- 3/4 cup light or dark brown sugar
- 3/4 cup sugar
- pinch of salt
- 1 cup softened unsalted butter
- 1 tsp vanilla
- 1 cup dried cranberries
- 1 pkg baking white chocolate or 1 cup white chocolate chips
- 1/2 cup coarsely ground pistachios ( you can chop them or use ground nuts)
Chop the white chocolate if using baking chocolate; set aside.
Cream butter with sugars until light and creamy. Add in eggs and vanilla. Combine the flour, pinch of salt and baking soda, add into the butter mixture blending until well combined.
Fold in the cranberries, white chocolate and pistachios.
Drop by spoonfuls onto parchment lined baking sheet, bake at 375 for 10 to 12 minutes. Cool on cookie sheet for a few minutes. Enjoy:)