There are some ingredients that are meant to be together. Peanut butter and jelly… ham and cheese… and even chocolate and peanut butter. One other combination I like is the mixture of cranberries, apricots and pistachios. They colors look great together and to put that over the top, I like to toss in white chocolate into the mix too. With this combination in mind, I decided to put them in a cookie. These Cranberry Apricot & Pistachio Cookies capture the combination perfectly. A little bit of sweetness, saltiness and crunch, it’s a delicious cookie with lots of spunk…
I’ve seen the combination of cranberry, apricot and pistachio often during the holidays. But why limit to only that time of year? I really liked these cookies and if you have a real sweet tooth, you’ll be a fan. These are especially good dunked or enjoyed with a cup of tea or coffee…
recipe adapted from Culinary Concoctions by Peabody
3/4 cup butter, room temperature
1 egg
2 cups all purpose flour {or gluten free flour blend + 1 teaspoon xanthan gum}
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup sweetened dried cranberries, chopped
1/4 cup dried apricot, chopped
1/4 cup pistachio nuts
1/4 cup white chocolate chips
Preheat the oven to 350 degrees.
In a bowl of a stand mixer with a paddle attachment, cream 1 cup sugar, butter and egg on medium speed. Slowly add the flour mixture and beat until fully incorporated and dough forms.
Add in the remaining ingredients – cranberries, apricots, pistachios and white chocolate chips.
Shape dough into 1-inch ball and place 2 inches apart onto ungreased cookie sheets. Flatten the cookies slightly with the palm of your hand or bottom of a glass.
Bake in the preheated oven for 7 to 11 minutes or until edges are lightly browned. Remove from the oven and cool 1 minute; transfer cookies from cookie sheet to wire rack to finish cooling.
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