Happy National Pistachio Day! Is this an actual thing? It is! And what better way to celebrate then to bake something with pistachio nuts?? If you enjoy the taste of salty and sweet together, then these cookies are right up your alley!
As long as I can remember, I was an avid fan of the pistachio. I could probably demolish a whole bag on my own if it weren’t for the shells to get in my way, which I guess is probably a good thing! Here are some interesting facts about the pistachio:
- Pistachio trees have grown in the Middle East for thousands of years.
- Today, the states of California, Arizona and New Mexico represent 100 percent of the U.S. commercial pistachio production.
- Pistachios have protein, beneficial fats, fiber and other important nutrients your body needs every day.
- Pistachios also have more antioxidant power per 100 grams than blueberries, blackberries, garlic, and pomegranate juice.
Much more facts can be found at American Pistachio Growers
Today’s recipe comes from none other than Sally’s Baking Addiction (recipe at the bottom of the post). I was searching quite a bit for what I wanted to bake with pistachio and I was quite surprised to see so many different things you can do. I started to lean toward a cookie as it looked as something that would taste delicious and the least intimidating for someone to try who may not be a pistachio nut such as myself – get it?
I was originally going to do a shortbread pistachio cookie (let’s see how many times I use pistachio in this post shall we?), but then I saw this mouth watering mixture of tart cranberries, and sweet white chocolate combo – yes please!
Alright let’s being! What’s important about the dough for these cookies is chill time. You are going to need to chill these cookies for a minimum of 2 hours before you bake, so take the time into consideration when baking these.
Using a stand/hand mixer, take 3/4 cup of soften unsalted butter and mix until nice and creamy, roughly 1 min. Next you will take 1/4 cup of granulated sugar and 3/4 cup of light brown sugar and mix on a medium/high speed until fluffy and light in color like so-
Take 1 large egg and 2 teaspoons of vanilla extract and mix on high speed until incorporated. Make sure at this point that you are scraping the sides and bottom of your mixing bowl to make sure everything is being incorporated. While that is sitting, take a medium/large mixing bowl and whisk together your 2 cups of all-purpose flour, 2 teaspoons of cornstarch, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Next, take your dry ingredients, and on your lowest setting speed, slowly mix the wet and dry ingredients together. You will notice the dough will be quite thick – that’s normal!
Lastly take 3/4 cup of dried cranberries, 3/4 cup of white chocolate morsels, and 1/2 cup of salted pistachios (shells removed of course) and pour into your dough. Using the mixer of the lowest speed, mix for about 5 seconds to make sure everything is evenly dispersed within your cookie dough.
Cover tightly with either saran wrap or aluminum foil and chill for at least 2 hours. Once chilling is complete, take out your dough and let sit at room temperature for 10 minutes to soften up. Set the oven to 350 degrees and line 2 baking sheets with parchment paper or silicon baking mat.
Form roughly tablespoon size balls of dough on to your baking sheet. You will notice that the dough will appear crumbly and dry feeling. This is normal and will begin to soften as you work it in your hands. Bake for 8-10 minutes or until they appear slightly brown on the edges. Mine took longer, and seemed to be perfect at 11 minutes. When they come out of the oven they may appear puffy, simply use the back of a spoon to flatten them out.
Let sit for 5 minutes before transferring to a wire rack to cool completely. The recipe yields 2 dozen, but since some of my cookie balls were kinda tiny, I ended up with closer to 4 dozen cookies.
In all honesty , what better way to celebrate? Happy Pistachio Day!
Don’t forget to follow me on Instagram @Phreya to see all my baked creations!
White Chocolate Cranberry Pistachio Cookies – Sally’s Baking Addiction
By the way….18 times.