Cranberry, Pistachio & Chocolate Chip Cookies
Arte Culinario`s favorite Cookies
Ingredients
3/4 cup chopped pistachios
3/4 cup dried cranberries
200 gr. chocolate chips
100 gr. unsalted butter
1.5 cup confectioner`s sugar
2 large eggs
1 tsp. vanilla extract
1/4 tsp. salt
2.5 cups all-purpose flour
Procedure
In a large mixing bowl beat the butter and sugar at medium speed. Add eggs, one at a time. Add vanilla and salt and beat until smooth. Reduce speed and add flour, mixing until even.
Mix cranberries, pistachios and chocolate chips with cookie dough. Divide into three 2-inch "logs" and wrap tightly with plastic wrap. Chill until firm (approx. 4 hours)
Pre-heat oven at 350F. Slice logs into 1/4-inch thick cookies. Bake on parchment-lined baking sheet for 8-10 minutes. Transfer to wire rack and cool.
Makes 3 dozen cookies... enjoy
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Contains: a bottle of L.A. Cetto Blanc de Blancs, paté, tapenade, baked pita chips, goat cheese, a small bag of smoked almonds, grapes, apples, and Medjol dates.