Problematic Cookies

Pistachio, Cranberry and White Chocolate Cookies

There’s a huge problem with these cookies…you won’t be able to stop eating them! Other than that, they’re perfect. What a combination of flavors!

Credit for this recipe goes to my cousin Anne in San Diego who is a voracious baker. I am only just starting to delve into a list of recipes she recently sent me. This one’s definitely a keeper. I’m going to make another batch today. I can’t wait to try the rest of her recipes. Thank you, Anne!

The combination of white chocolate, pistachios and dried cranberries is a winner. The cookies are dense and hearty. This recipe makes about 30 cookies, so I recommend you double it before you regret it!



175g (7 oz) butter

¾ cup brown sugar

1 egg

1 teaspoon vanilla extract

Zest of 1 orange, finely grated

1¾ cups flour

¼ cup corn flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup dried cranberries

1 cup roasted pistachios, coarsely chopped with a knife – do not put them into a blender.

150g (6 oz) white chocolate chips – I used larger, high quality white chocolate chips, which you can get in any specialty food store or baking shop. They are great!

How to do it

  1. Cream the butter and sugar until pale brown and fluffy.
  2. Beat in the egg, vanilla and orange zest until well combined.
  3. With the mixer on low speed, mix in the flour, corn flour, baking powder and salt until just combined. Add the cranberries, pistachios and white chocolate chips and mix slowly till just combined.
  4. Preheat oven to 170°C (340°F) and line baking sheets with baking paper.
  5. Scoop about a tablespoon of dough onto the sheet, with about 5 cm (2”) between them.  Flatten the balls to about 1.5cm (0.6”) thick. Make sure cookie sheets are completely cold before reusing or additional batches will spread.
  6. Bake for 10-12 minutes or until they’re starting to color around the edges. Cool on sheets for 5 minutes before transferring to a wire rack to cool completely.
  7. Pop in the freezer when you are done. This will make them less crumbly when you serve them. They can be stored in the freezer for up to a month.



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