These Pistachio Cranberry Sticks are the perfect addition to your holiday table. The buttery tender cookie is loaded with crunchy pistachio pieces and bits of sweet yet tart cranberries then drizzled with white chocolate to finish theM off.
Why You Need To Make This Cookie
- Presentation: This cookie is visually appealing, making it the perfect addition to your holiday table.
- Flavor: The combination of rich buttery cookie with crunchy pistachios, tart cranberries and sweet white chocolate creates a bite that is sure to have you going for seconds.
- Texture:Due to the high butter content this cookie has a soft rich texture making every crumbly bite just melts in your mouth
Disclaimer
As an Amazon Associate, I earn from qualified purchases.
What You Will Need To Make This Cookie
- Butter: I like to use unsalted butter so that I can control the salt content in my recipes. It is important to have your butter at room temperature so that it blends into the other ingredients smoothly.
- Sugar: This recipe calls for Granulated Sugar for added sweetness and texture.
- Salt: A pinch of salt goes a long way in helping to enhance the flavors in sweet recipes.
- Egg: The binder in the cookie, giving it structure and stability.
- Vanilla Extract: I always opt for a pure vanilla extract due to its intense vanilla flavor.
- Flour: A good All Purpose Flour works well.
- Pistachios: You will want to use unsalted pistachios. Shelled and chopped into small pieces.
- Sweetened Dried Cranberries: Chopped into small pieces.
- White Chocolate Chips: For drizzling on top.
- Coconut Oil: A small amount melted with the white chocolate will assist in creating a smooth and drizzle like consistency.
Pistachio Cranberry Sticks
Course: DessertDifficulty: Easy30
servings15
minutes8
minutesA tender buttery cookie loaded with crunchy pistachios and sweet yet tart cranberry pieces then top with white chocolate to create a delicious bite that will be the perfect addition to your holiday table.
Ingredients
1 Cup unsalted butter, softened.
2/3 Cup Granulated Sugar
1/4 Teaspoon salt
1 Egg
1 Tablespoon Pure Vanilla Extract
2 Cups All Purpose Flour
1/2 Cup Unsalted Shelled Pistachios, chopped
1/3 Cup Sweetened Dried Cranberries, chopped
1/2 Cup White Chocolate Chips
1 Teaspoon Coconut Oil
Directions
- Place softened butter in a bowl of a stand mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Add the sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the egg and vanilla extract. Add the flour and continue beating until combined. Add the chopped pistachios and cranberries and beat until incorporated. Form dough into a disk and wrap in plastic wrap. Chill the dough for 40 minutes or until easy to handle.
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
- On a lightly floured surface, roll out dough to an 8” x 8” square. Cut dough into eight 1” strips. Cut each strip into four 2” long cookies and place on the prepared baking sheet, 2” apart. Place in the preheated oven and bake for 7 to 8 minutes or until edges are slightly browned. Remove from oven and allow to cool completely.
- Place white chocolate chips and coconut oil in a small bowl set over simmering water. Stir chips until melted and smooth.
- Drizzle melted chocolate over half of the cookie then top with chopped pistachios. Allow chocolate to set before serving.
- Enjoy.
