Pistachio White Chocolate Cranberry Cookies
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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' to your guests like the smell of freshly baked cookies.
One of the easiest ways to have that intoxicating aroma on demand is with good old fashioned bake-off cookies.
These are 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. Then, it's stored in the fridge where it can be quickly retrieved and sliced into individual cookies.
They are 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? Especially 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.
If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
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These white chocolate bake off cookies also have chunks of pistachio nuts and dried cranberries. Bake off as many as you like and refrigerate the remaining dough for days at a time.
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 egg yolk
- 2 teaspoon vanilla extract
- 1 ¾ cups flour
- ½ teaspoon baking powder
- pinch salt
- 6 ounces white chocolate roughly chopped into small chunks
- ⅓ cup unsalted shelled pistachio nuts
- ⅓ cup dried cranberries
Instructions
- 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 ½ 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.
Notes
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.
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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.
Nutrition Information
Yield
24Serving Size
1 cookieAmount Per Serving Calories 182Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 30mgSodium 84mgCarbohydrates 21gFiber 0gSugar 14gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Cookies on-demand! Love the idea of refrigerator cookies and these sound delicious =)
Can I sub walnuts or pecans? Thanks