Cranberry And Pistachio Chocolate Chip Cookies Food

CRANBERRY PISTACHIO COOKIES

Steps:

• In a large mixing bowl, combine your cashew butter, baking soda, sweetener, and eggs. Mix well until combined. Fold through your cranberries, pistachios, and white chocolate chips and mix well. Cover your bowl and refrigerate for at least an hour.
• Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
• Using a cookie scoop, form 12 large or 18 small balls of dough. Place on the lined tray and press into a slight cookie shape.
• Bake cookies for 10-12 minutes, or until just cooked on the edges. Remove and allow to cool completely.

WHITE CHOCOLATE CRANBERRY PISTACHIO COOKIES

Steps:

• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed in a large bowl until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips, dried cranberries, and pistachios, mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes- if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

PISTACHIO & CRANBERRY COOKIES

Steps:

• Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries - you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
• Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.

CRANBERRY AND PISTACHIO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375. Combine butter and shortening; beat with an electric mixer on medium to high for 30 seconds. Add sugar, brown sugar, baking soda and salt; beat until mixed. Add eggs and vanilla; beat until mixed. Beat in flour; until mixed. Stir in chocolate, cranberries and pistachios.
• Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in the preheated overn for 10-12 minutes or until edges are lightly browned. Transfer to a wire rack; let cool.
• To store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

CRANBERRY CHOCOLATE CHIP COOKIES

Steps:

• Cream together first 5 ingredients.
• Slowly add remaining ingredients and mix to combine.
• Drop by rounded Tablespoons onto cookie sheet.
• Bake at 350 degrees for 8-10 minutes or until golden brown. Cool on wire rack for a few minutes.