Christmas Cranberry Pistachio Cookies

November 8, 2021


Christmas Cranberry Pistachio Cookie Recipe

¾ c unsalted butter – room temperature

¾ c brown sugar

¼ c granulated sugar

1 large egg – room temperature

2 t pure vanilla

2 c all purpose flour

2 t cornstarch

1 t baking soda

½ t salt

¾ c white chocolate chips

¾ dried cranberries

½ c salted pistachios

½ c Triplesec


Soak the cranberries overnight in Triplesec, drain and pat dry with paper towel

Pre-heat oven to 350.

In large mixer beat the butter until creamy.  Add brown and granulated sugar and mix on medium until fluffy and light in color.  Beat egg and vanilla in at high speed.  Scrape down the edges.

In a separate bowl mix flour, cornstarch, baking soda, and salt together. Mix into wet ingredients until combined.  Dough will be thick.  Add white chocolate, cranberries, and pistachios. Mix on low for 5-10 seconds until evenly dispersed.

Cover dough tightly with plastic wrap and refrigerate for at least 2 hours. Let sit at room temp for 30 minutes.

Line two sheets with silicon baking sheets

Roll into cookie balls about 1 T of dough each.  Bake 8-10 minutes until barely golden brown.  Allow to cool for 5 minutes.