These white chocolate cranberry cookies also have chunks of pistachio nuts. Bake off as many as you like and then refrigerate the remaining dough for days.
I love the idea of bake off cookies, especially when entertaining at the Holidays. Simply nothing says ‘welcome to my home’ like the smell of freshly baked cookies and one of the easiest ways to have that intoxicating aroma on demand is with good old fashioned bake-off cookies.
Known in some parts as refrigerator cookies, the bake-off cookie was the predecessor and probably the the inspiration for all of those logs of cookie dough that line the supermarket refrigerator aisle. The dough for bake-off cookies is simply made in advance, rolled into a log shape and stored in the fridge where it can be quickly retrieved and sliced into individual cookies, then baked in just a few minutes to be served fresh and warm.
Who is going to forget your Christmas party when they are served warm cookies filled with crunchy pistachios, chewy dried cranberries and creamy white chocolate chunks? I vote for warm, fresh baked cookies as an entertaining trend this Holiday season.
For over 120 other cookie ideas, check out this growing photo gallery on our Pinterest Cookie Board.
Like this recipe?
Be sure to browse the photo index of over 200 cookie and cookie bar recipes is in our expansive Cookies Category.
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
You might also like our recipe for Honey Cashew Cookie Bars:
- 1 cup butter
- 1 cup sugar
- 1 egg yolk
- 2 tsp vanilla extract
- 1 3/4 cups flour
- 1/2 tsp baking powder
- pinch salt
- 6 ounces white chocolate roughly chopped into small chunks
- 1/3 cup unsalted shelled pistachio nuts
- 1/3 cup dried cranberries
Cream the butter and sugar well. Beat in the egg yolk and vanilla. Sift together the flour, baking powder and salt, then fold into the creamed mixture until a soft dough begins to form. Finally add the white chocolate, cranberries and pistachios.
Form the cookie dough into a log 2 inches in diameter. Wrap in plastic wrap and store in the refrigerator. The dough should be chilled for at least a couple of hours but can be kept in the fridge for several days so you can bake as many or as few as you like and bake the rest later when needed.
Preheat the oven to 350 degrees F and with a sharp serrated knife, cut off 1/2 inch thick slices of cookie dough and place on a parchment lined cookie sheet. Bake for about 20 minutes or until they turn golden at the edges. Cool on the pan for 5 minutes before transferring to a wire rack to finish cooling. Store in an airtight container.
Allow an additional couple of hours to chill the dough if making them on the same day. Ideally, plan to make the dough a day ahead.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.