Yummy 201612

http://www.yummy.ph 48 December 2016

Makes 36
Prep Time 20 minutes, plus chilling time
Baking Time 8 minutes

 ¾ cup unsalted butter, softened at
room temperature
 ¾ cup light brown sugar
 1 large egg
 2 teaspoons vanilla extract

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 2 teaspoons cornstarch

 1 teaspoon baking soda

 ½ teaspoon salt

 1 cup chopped white chocolate

 ½ cup chopped dried cranberries

 ½ cup chopped shelled

salted pistachios

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with the paddle attachment, beat butter

on medium speed until smooth and

creamy, about 1 minute. Add sugar and

mix on medium-high speed until light and

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and vanilla, scraping down the sides and

bottom of the bowl.

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and salt in a bowl until combined. Slowly

add dry ingredients to wet ingredients and

whisk until combined. Mix in chocolate,

cranberries, and pistachios until well

distributed. Cover with plastic wrap

and refrigerate for at least 2 hours

or overnight.

3 Preheat oven to 350ºF. Line 2 large

baking sheets with parchment paper.

4 Thaw dough for about 10 minutes

to make it easier to handle. Scoop

1 tablespoon of dough and roll into a ball

using your hands. Flatten it out a bit on

the baking sheet. Repeat with the rest of

the dough, spacing cookies 2 inches apart.

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golden brown around the edges, about

6 to 8 minutes. Let cool on the baking

sheet for 5 minutes, then transfer to a wire

rack to cool completely.

White Chocolate, Cranberry,

and Pistachio Cookies
These cookies feature the festive colors of Christmas! Keep them in an
airtight container at room temperature for up to a week, or freeze the
dough balls (even the baked cookies) for up to three months.

http://www.yummy.ph 48 December 2016