White chocolate Cranberry Pistachio cookies
 
 
Packed with flavor of pistachios and orange blossom, these white chocolate cranberry pistachio cookies will become a favorite of yours. The overnight refrigerations gives lovely textures to the cookie and a distinct caramel taste.
Author:
Recipe type: Cookies
Serves: 2 dozen
Ingredients
  • ¾ cup salted butter, softened to room temperature
  • ¾ cup light brown sugar
  • ¼ cup sugar
  • 1 egg
  • 1 tsp vanilla
  • ½ tsp orange blossom water
  • 1 cup all purpose flour
  • ¾ cup whole wheat flour
  • 1 tbsp corn flour
  • 1 tsp baking soda
  • ¾ cups white chocolate
  • ¾ cup dried cranberries
  • ½ cup salted pistachios, roughly chopped (after shelling)
Instructions
  1. In a bowl, beat the butter for 1-2 minutes. Add the sugars and beat till light and fluffy and the mixture is pale in color. Beat in egg, orange blossom water and vanilla, scraping down the edges and bottom of the bowl.
  2. Whisk dry ingredients in a bowl. Fold in to the wet ingredients. Add the white chocolate chips, cranberries, and chopped pistachios. Cover dough in cling wrap, making sure to wrap twice and chill overnight in the refrigerator.
  3. Next day preheat oven to 180 C /350 F. While the oven is preheating let the dough sit t room temperature. Scoop cookie dough onto tray. Bake cookies for 8-10 minutes or till golden brown on the edges. Baking time will vary depending on size. These days I use a small ice cream scooper and it takes 15 minutes for the cookies to bake. Allow to cool for 5 minutes on tray and then move to wire rack to cool completely.
Recipe by The Novice Housewife at https://novicehousewife.com/2017/07/10/white-chocolate-cranberry-pistachio-cookies/