I'm not fond of making slice cookies because they never come out as round as they should (although no one complains of my oval date-filled cookies). These held their shape pretty well when cut, but all of the nuts and chips caused some of the cookies to split. Um... not that I'm complaining: I love lots of junk in my cookies. The baked cookies were very pale; they did not brown as I expected. However, they have good texture and are tasty, which is probably why I saved the recipe in the first place! I'll be adding this to my cookie cookbook.
Cranberry, Pistachio and Chocolate Chunk Cookies
1/2 cup unsalted butter, softened
1 1/2 cup confectioner's sugar
2 large eggs
1/4 teaspoon salt
2 1/2 cup flour
3/4 cup dried cranberries
3/4 cup chopped pistachios
1 cup milk chocolate chips
In a large bowl, beat together butter and sugar. Add eggs, vanilla and salt and beat until combined. Slowly beat in flour and mix until dough is smooth. Stir in cranberries, pistachios and chocolate. Divide into three 2-inch thick logs and wrap tightly in plastic wrap. Chill until firm, about 4 hours.
Preheat oven to 350F. Slice logs into 1/4-inch thick cookies and bake until firm and lightly browned, 8 to 10 minutes. Transfer to a wire rack and let cool.
hhhmm...rackin my brain trying to think of a way to keep them from getting wonky shaped but you did chill the dough and if you freeze the dough if would be too hard to cut. Can you do these by rolling them into balls or dropping by spoonfull?
ReplyDeleteFreezing might help keep the shape. Just as long as they slices wouldn't shatter. They don't spread out at all while baking, so dropping by spoonful would not be an option with this recipe. I could possibly roll them out and cookie-cutter them.
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