Friday, February 13, 2009

Pistachio Cookies

When I walked in the house on Tuesday, I knew that even if I went up to my room, I wouldn't do my homework.

So instead I went into the kitchen, sniffed around, found some pistachios and white chocolate, and set to work on a cookie. I remembered a macadamia butter cookie recipe I'd seen a couple years back in a Cooking Light magazine, and with my soon-departing friend in mind, set off to make a cookie she'd like.

The first batch came out burnt. But it had potential. Great potential. I just needed to be more careful with the oven.

The second batch came out a tad bit overbaked. But this time, you could tell they were good crunchy cookies.

And the third batch, while crispy, proved it was the oven, and not the cookie, that was the problem. So last night, between 5:15 and 6pm, the short window of time which I was in the house, I whipped up another batch (after buying more pistachios and white chocolate) and this time, they were exactly what I was looking for: subtle pistachio flavors, slightly overwhelming white chocolate scattered throughout, and the occasional sweet-tart kick from dried cranberries.

Pistachio-White Chocolate Cookies
makes 2-3 dozen cookies

2/3 cup (4 ounces/113g) unsalted pistachios or pistachio nut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
scant 1 cup (3.5 oz/100 g) all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
6 ounces/170 g white chocolate chips, finely chopped (or chips pulsed in food processor)
1/4 cup (1.5 ounces/40 g) sweetened dried cranberries, finely chopped

Preheat oven to 350ºF/180ºC/Gas Mark 4. Line or grease two baking sheets.

In a food processor, process pistachios for 2 minutes or until ground into a paste, unless using purchased nut butter. In a large mixing bowl, combine pistachio butter, granulated sugar, and brown sugar. Beat together until combined. Beat in egg and vanilla extract until smooth and evenly combined.

In a small bowl, combine flour, baking soda, and salt. Stir into wet mixture. Mixture will be thick. Stir in white chocolate and dried cranberries until just evenly dispersed.

Drop tablespoonfuls of dough onto prepared baking sheet, two inches apart. Flatten with a fork in criss cross patterns or the bottom of a greased glass.
Bake for about 9 minutes, or until edges are golden. Let cool 1 minute.

1 comment:

Foodiemom said...

Yum. Missed your cupcakes this weekend!