Yummy

http://www.yummy.ph 48 December 2016Makes 36Prep Time 20 minutes, plus chilling timeBaking Time 8 minutes ¾ cup unsalted butter, softened atroom temperature ¾ cup light brown sugar 1 large egg 2 teaspoons vanilla extractÓVÕ«Ã>‡«ÕÀ«œÃiyœÕÀ 2 teaspoons cornstarch 1 teaspoon baking soda ½ teaspoon salt 1 cup chopped white chocolate ½ cup chopped dried cranberries ½ cup chopped shelledsalted pistachios``````1 ˜Ì…iLœÜœv>˜iiVÌÀˆV“ˆÝiÀwÌÌi`with the paddle attachment, beat butteron medium speed until smooth andcreamy, about 1 minute. Add sugar andmix on medium-high speed until light andyÕvvÞ]>LœÕÌÓ̜ȘÕÌiði>̈˜i}}and vanilla, scraping down the sides andbottom of the bowl.2 7…ˆÃŽyœÕÀ]VœÀ˜ÃÌ>ÀV…]L>Žˆ˜}Ü`>]and salt in a bowl until combined. Slowlyadd dry ingredients to wet ingredients andwhisk until combined. Mix in chocolate,cranberries, and pistachios until welldistributed. Cover with plastic wrapand refrigerate for at least 2 hoursor overnight.3 Preheat oven to 350ºF. Line 2 largebaking sheets with parchment paper.4 Thaw dough for about 10 minutesto make it easier to handle. Scoop1 tablespoon of dough and roll into a ballusing your hands. Flatten it out a bit onthe baking sheet. Repeat with the rest ofthe dough, spacing cookies 2 inches apart.5 >Žiˆ˜Ì…i«Ài…i>Ìi`œÛi˜Õ˜Ìˆˆ}…Ìgolden brown around the edges, about6 to 8 minutes. Let cool on the bakingsheet for 5 minutes, then transfer to a wirerack to cool completely.White Chocolate, Cranberry,and Pistachio CookiesThese cookies feature the festive colors of Christmas! Keep them in anairtight container at room temperature for up to a week, or freeze thedough balls (even the baked cookies) for up to three months.http://www.yummy.ph 48 December 2016