Now it’s November I’m officially counting down to Christmas. Oh yes, I’ve already down loaded a Christmas countdown app for the kids (they did ask, so I obliged), dug out my Michael Bublé Christmas CD and I’m planning on baking my Christmas cake next week. This year I’m going to be super organised buying presents and writing cards early, no more last minute shopping or fretting for me.
When Sainsbury’s asked food bloggers to come up with ideas for edible gifts for giving, I began thinking of the traditional foods we eat at Christmas, my absolute favourite being Christmas dinner itself. No Christmas dinner is complete without cranberry sauce for the turkey, so with the humble cranberry in mind I’ve created these delightful cookies. The cookies are packed full of tangy sour cranberries, crunchy green pistachios and sweet white chocolate chips. Stored in elegant Kilner jars, then dressed with Christmas ribbon and tags, these cookies make the ideal Christmas gift for children to give to grandparents or teachers. It’s a straight forward recipe so I’m sure older children would have fun baking them by themselves.
These cookies are incredibly moreish, so bake plenty otherwise you might eat them all before the big day.
Cranberry, Pistachio and White Chocolate Cookies
175g unsalted butter (softened)
100g golden caster sugar
100g white chocolate chips
100g dried cranberries
50g pistachios (chopped)
225g plain flour
1. Cream together the butter and sugar together until thoroughly combined.
2. Mix in the white chocolate chips, dried cranberries and pistachios.
3. Add the flour and mix until the mixture becomes a dough.
4. Line two baking sheets with baking parchment.
5. Divide the cookie dough into 16 pieces, roll each piece into a ball. Then, place the balls of cookie dough on the lined baking sheet and flatten until about 1cm thick. Smooth the edges of the cookies with your hands if they are cracked.
6. Place both the baking sheets in the fridge to allow the uncooked cookies to firm up, chill for at least 1 hour.
7. Pre heat the oven to Fan 160c.
8. Oven bake the cookies for about 20 minutes, the cookies will be pale gold when cooked. Don’t over bake as they will lose their soft texture.
9. Once cooked remove from the oven and leave on the baking sheets for 10 minutes, then transfer to a cooling rack to finish cooling.
Giving a homemade gift shows real sentiment, I think the lucky recipient of a jar crammed full of homemade cranberry, pistachio and white chocolate cookies would be very happy indeed.
Until next time, happy baking.
Disclosure: Sainsbury’s sponsored me to write this blog post. All words are my own. All opinions are honest and my own. The recipe is my own.
I’ve added this recipe to the #CookBlogShare linky at Supergolden Bakes.