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Preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a mixer to cream the butter and brown sugar together - about 1 minute. Add the egg and vanilla and mix to combine. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
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Turn the dough out onto a work surface and shape into a rough ball. Cut ball in half and form each piece of dough into an 8-inch long log. Tightly wrap each log in plastic wrap and freeze for 30 minutes. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove one log of dough from the freezer.
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In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 minute). Add the sugar and beat until smooth and creamy (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries.
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Watch how to make this recipe. Beat together the butter and confectioners' sugar in the bowl of a stand mixer until combined. Add the vanilla and mix until just combined. In a separate large bowl.
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Cover the cookie dough and chill in refrigerator for 30 minutes and up to 3 days. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper/ silicone baking mats. Roll the cookie dough into balls, about 1 Tablespoon of dough each and place dough balls on baking sheets.
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Step 3: Pulse in the flour. Step 4: Transfer the dough to a large piece of parchment. Step 5: Using a bench scraper and the parchment, push the dough to force it into a neat log. Step 6: Twist the ends of the parchment to enclose the dough, wrap in plastic and chill.
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Wrap it in the plastic and smooth it into a uniform smooth shape, twisting the ends to secure. Refrigerate the dough for at least 2 hours, or overnight. Preheat oven to 350F. Slice the dough into 1/4 - 1/3 inch slices and place on a parchment or silpat lined baking sheet.
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Slowly add in the flour mixture and blend on low speed until incorporated. Add in the white chocolate, cherries and pistachios. 3) Form a ball with the dough and wrap in plastic wrap. Refrigerate for 2 or more hours. 4) Preheat oven to 325°. 5) Roll dough to 1/8″ thick and cut out shapes with cookie cutters or cut squares with a knife.
Pistachio Cherry Meltaway Cookies I Heart Nap Time
These tart cherry pistachio shortbread cookies are a delightful treat that perfectly balances the tanginess of cherries with the mild nuttiness of pistachios.
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Take a medium scoop or about 1 1/2 tablespoons of dough and roll into a ball. Gently flatten dough balls with your palm or the bottom of a cup. Place cookie on the cookie sheet and repeat with the remaining dough. Bake for 9-11 minutes. Remove from the oven and let the cookies cool on the cookie sheet for 3-5 minutes.
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Chill the dough. Transfer the firm yet pliable dough onto a large sheet of parchment paper. Roll the dough into a 10" log, about 2 inches thick. Wrap the dough in parchment paper and refrigerate for about 3 hours or overnight. Cut and bake the cookies. Once the dough is firm, cut the log into ¼" rounds.
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5. Add the dry ingredients and mix on low just until the dough comes together. 6. Add the oats, cherries and pistachios and fold to combine. 7. Using a 1-ounce (2 tablespoon) cookie scoop, portion.
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Portion and chill: Scoop the cookie dough with a medium cookie scoop and place on a cookie tray. Chill the cookie dough balls for about 1 hour. Bake the cookies: Preheat the oven to 350 degrees F and line a baking sheet pan with silicone baking mat or parchment paper. Place the dough balls on the prepared cookie sheet.
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Preheat your oven to 325 degrees F. In a bowl combine all of the ingredients except for the powdered sugar. Beat them together with an electric mixer on low speed, scraping the sides of the bowl as you go. Mix until just combined. Shape the dough into 1 inch balls and place them onto an ungreased baking sheet.
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Total Time: 50 minutes. Yield: 40 cookies. These Cherry Pistachio White Chocolate Shortbread Cookies are simple slice & bake cookies with buttery shortbread, studded with chopped green pistachios & chewy tart cherries. Once baked, dipped & drizzled in melted white chocolate with a glitzy sprinkle of sparkling sugar.
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Watch Becky Sue of Baking The Goods, in partnership with Bob's Red Mill, whip up a batch of Cherry Pistachio and White Chocolate Shortbread Cookies. A quick.
