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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

White Chocolate Cranberry Pistachio Cookies Recipe

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This recipe for White Chocolate Cranberry Pistachio Cookies is from The Mueller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup Unsalted Butter, softened
½ cup packed Brown Sugar
½ cup Sugar
¼ tsp Salt
1 Egg
1 tsp Vanilla
1 ½ cups Flour
½ tsp Baking Soda
1 cup White Chocolate Chips
½ cup chopped, shelled Pistachio Nuts
1 cup dried Cranberries
Directions:
Directions:
Preheat oven to 375º.

In a large mixing bowl, combine the butter and sugars. Cream the butter and sugars until light and fluffy, 3 - 5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla.

In a separate bowl, combine the flour, baking soda and salt. 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 nuts.

Drop heaping spoonfuls of the batter onto a greased cookie sheet. Bake for 8 - 10 minutes or until they just begin to turn golden around the edges. Allow cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool.
Personal Notes:
Personal Notes:
Cheryl’s recipe

 

 

 

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