White Chocolate Cranberry Pistachio Cookies

White Chocolate Cranberry Pistachio Cookies Sally's …

WebNov 19, 2014 · In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet …

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1. 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.
2. 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.
3. 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.
4. 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.

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Cranberry Pistachio Cookies {No Flour!} The Big Man's …

WebMar 3, 2024 · How to make cranberry pistachio cookies. Step 1- Make the dough. In a large bowl or stand mixer, combine the cashew butter, …

1. 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.
2. Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
3. 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.
4. Bake cookies for 10-12 minutes, or until just cooked on the edges. Remove and allow to cool completely.

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