Wednesday, December 12, 2012
Cranberry Pistachio and White Chocolate Cookies
You know it's Christmas when these cookies come out of the oven. Not only do they smell like the holidays, but they look like it too with their pop of red and green colors from the cranberries and pistachios. We guarantee that Santa won't be disappointed when he has these cookies with milk by the tree on Christmas Eve!
1 cup of vegetable shortening
2 1/4 cups of flour
1 cup of brown sugar
1/2 cup of sugar
2 teaspoonfuls of vanilla extract
1 teaspoonful of baking soda
1 teaspoonful of salt
1 cup of chopped cranberries
1/2 cup of white chocolate chips
1/2 cup of shelled pistachios
KitchenAid Mixer or hand mixer
Start by chopping the fresh or frozen cranberries into small pieces. If you bought pistachios with the shell, remove and discard the shells. Give the pistachios a rough chop and set aside. Pre-heat your oven to 350 degrees. Lastly line you cookie sheet with parchment paper, this will make clean-up much faster.
In your mixing bowl combine the vegetable shortening, flour, brown sugar, sugar and mix on medium speed for 30 seconds. Then add the eggs, vanilla extract, baking soda and salt. Mix on medium speed for about a minute until all the ingredients are incorporated. Add the chopped cranberries, chopped pistachios and white chocolate chips. Mix by hand with the wooden spoon and your cookie dough is ready.
Use a teaspoonful to measure out the dough and place the dough two inches apart on the parchment lined baking sheets. Bake cookies at 350 degrees until golden brown, roughly 10 to 12 minutes. All ovens cook slightly different so keep an eye on the first batch and adjust time accordingly. Once baked, remove from the oven and allow the cookies to rest for about a minute on the cookie sheet before moving them to the wire rack to cool. Repeat until all the cookie dough is used.