CRANBERRY PISTACHIO COOKIES

Unless the craberries are mushy, they shouldn't be overly juicy and bleed into the dough. I'm planning to make another batch tonight and will post a pictures. I think these might make a good cutout cookie.



INGREDIENTS:

1 & 1/2 cups (180g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (100g) firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup (53g) dried cranberries
3/4 cup (75g) chopped pistachios
8 ounces (227g) white chocolate*

DIRECTIONS
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.


full instruction on : bakeorbreak.com

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