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Cranberry
Cranberry White Chocolate Chip Pistachio Cookies
by:
Josh Johnson
February 26, 2016
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Makes
4 Dozen
Ingredients
3
/
4
cup
unsalted butter, melted
1
cup
granulated sugar
3
/
4
cup
light brown sugar
2
large eggs
2
teaspoons
vanilla extract
3
cups
flour
2
teaspoons
corn starch
1
1
/
2
teaspoons
baking soda
1
/
2
teaspoon
salt
1
cup
white chocolate chips
1
cup
dried cranberries
1
/
2
cup
chopped pistachios
Directions
Melt butter in microwave in 10 second increments until fully dissolved.
Combine all dry ingredients in medium mixing bowl and whisk to combine, set aside.
Cream butter and sugars for 2 minutes until fully incorporated.
Add eggs one at a time and mix until just combined.
Add 2 tsp. of vanilla.
Gradually fold in flour roughly one cup at a time until dough is slightly tacky.
Wrap dough in plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 350 degrees.
Bake cookies on lined baking sheet for 8-9 minutes, or until barely golden grown.
Let cool on baking sheet for 2 minutes, then transfer to wire racks to cool completely.
Tags:
Cookie
American
Cranberry
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