December 26, 2016

Pistachio Cranberry Cookies {updated RECIPE}


Hi there! Hope everyone has a very merry Christmas and enjoyed the best time of the year. I'm not really back blogging but after hosting another Cookie Exchange Party this recipe has been requested many times. So here is my recipe because I tweaked the original just a little bit. 
Warning: highly addicting and fast disappearing goodies below.



Ingredients
2 c. flour
½ tsp. baking powder
½ c. sugar
1 tsp light brown sugar
2 eggs
2 sticks of butter (softened)
pinch of salt
1 box (4 serving size) pistachio instant pudding mix
½ cup dry roasted salted pistachio nuts, chopped
½ cup dried cranberries, chopped
*optional* green food coloring


Mix together all the dry ingredients and set aside. In mixing bowl with whisk attachment, whip together softened butter and sugar for about 5-7 minutes until light and fluffy, and add eggs.

***It is best to have all ingredients at room temperature so make sure your eggs aren't from the fridge. Let them sit out for up to 2 hrs on the kitchen counter or place in glass with hot tap water for 10 min.
Add the dry ingredients and mix for about 1 minute until you can't see the flour in the dough.


Chop up the pistachios, because I could not find chopped up pistachio nuts. And do yourself a favor and buy the shelled nuts.


Then do the same thing with cranberries. It all depends how chunky or tiny you want them in your cookies
Add pistachios and cranberries to the cookie dough and gently mix just until incorporated for about 30 seconds.


Drop by a teaspoon onto a parchment paper about 2-3in apart. Again it depends how large you like your cookies.


Bake in the oven for 10 minutes, just until they are set. Transfer them onto a wire rack and let coll down. Make sure not to over bake them. Cookies may look like they are soft in the middle but trust me, they are done. Do not keep them in the oven longer then 10 minutes.






Ingredients
680 g (2 cups) flour
3 g (½ tsp) baking powder
170g (½ cups) granulated  sugar
15g (1 tsp) light brown sugar
2 eggs
225g (2 sticks) butter (softened)
pinch of salt

1 box (4 serving size) pistachio instant pudding mix
½ cup dry roasted salted pistachio nuts, chopped
½ cup dried cranberries, chopped
*optional* green food coloring

Method:
Preheat the oven to 325F.
1. Mix together all the dry ingredients and set aside. In mixing bowl with whisk attachment, whip together softened butter and sugar for about 5-7 minutes until light and fluffy
2. Add eggs to butter and mix well for another minute or so.
3. Add the dry ingredients and mix for about 1 minute until you can't see the flour in the dough.
4. Chop up the pistachios and cranberries into small pieces
5. Add pistachios and cranberries to the cookie dough and gently mix until incorporated for about 30 seconds.
6. Drop by a teaspoon onto a parchment paper about 2-3in apart. You can also use cookie scoop - they will be more uniform and round.
7. Bake in the oven for 10 minutes, just until they are set. Transfer them into a wire rack and let coll down. Make sure not to over bake them. Cookies may look like they are soft in the middle but trust me, they are done. Do not keep them in the oven longer then 10 minutes.

***It is best to have all ingredients at room temperature so make sure your eggs and butter aren't straight from the fridge when you starting to whip them. Let them sit out for up to 2 hrs on the kitchen counter. If you we pressed on time here are couple of tips. 
ONE: Cut butter into small bite size pieces and put it into microwave on 20% power for 1 minute. Stir it and if it's not soft enough place it back into microwave for 30 seconds. 
TWO: Place eggs into a glass with hot tap water for 10 minutes.

Thanks for vising and enjoy!

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