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Laura Lufkin
Ingredients:
2 cups shelled salted pistachios
1 tablespoon egg white
1/4 cup granulated sugar
1 tablespoons kosher salt
Non Stick Cooking Spray
3 cups All Purpose Flour
1 cup John Wm. Macy's Java Cinnamon Sweetsticks, crushed
2 teaspoons baking soda
1 cup butter flavored shortening
1 stick butter, softened
2 1/2 cups Brown Sugar, firmly packed
2 Eggs
1 tablespoon vanilla extract
3 tablespoons light cream
8 oz white chocolate chips
1 8 oz bag dried cranberries
Instructions:
1. Preheat oven to 300 degrees. Cover baking sheet with parchment paper.
2. In a medium mixing bowl, combine pistachios and egg white until nuts are thoroughly coated. Add sugar and salt and stir until all is adhered to the nuts. Spread nuts onto baking sheet. Bake for 12 minutes, shaking the pan once half way. When finished, allow to cool and set aside.
3. Increase the oven temperature to 350. Spray 4 baking sheets with non stick spray or cover with parchment paper.
4. In a small mixing bowl, whisk together flour, Sweetsticks and baking soda. Set aside.
5. In a large mixing bowl, mix shortening, butter and sugar until light and fluffy. Add eggs, vanilla extract and milk and mix thoroughly. Add dry ingredients to the wet and mix well. Stir in with a sturdy spoon white chips, dried cranberries and seasoned pistachios.
6. Using a medium scoop, place batter onto prepared pans, 12 to a pan. Bake for 11-13 minutes or until edges of cookies are slightly browned. Remove cookies from oven. Allow to cool slightly on baking sheet. Remove to cooling rack. Enjoy!
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