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Categories:
butter sugar brown sugar egg yolk orange zest flour cranberries pistachios heavy whipping cream white baking chips
Viewed: 80 - Published at: 6 years agoIngredients
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 large egg yolk
- 1 teaspoon grated orange zest
- 1 cup all-purpose flour
- 1-1/4 cups dried cranberries, divided
- 3/4 cup plus 2 tablespoons finely chopped pistachios, divided
- 1/4 cup heavy whipping cream
- 2/3 cup white baking chips
Method
- Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg yolk and orange zest. Gradually beat in flour. Stir in 1 cup cranberries and 3/4 cup pistachios.
- Shape dough into 1-in. balls. Place 2 in. apart on ungreased
- . Press a deep indentation in center of each with the end of a wooden spoon handle. Bake until edges are light brown, 9-11 minutes. Remove from pans to wire racks to cool completely.
- Meanwhile, in a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate, covered, until thickened.
- Spoon cream mixture onto cookies; sprinkle with remaining pistachios and cranberries. Refrigerate leftovers.
- Freeze undecorated cookies in freezer containers. To use, thaw cookies in covered containers; decorate as directed.
