Holiday time is all about family. For some this is very enjoyable, for others it is a time filled with stress. Over the past few years, I have realized how rare it is to be in the first category and how truly lucky I am. No, I am not bragging just merely appreciating my good fortune.
In that spirit, I decided this year’s cookie would represent my family. First my father was easy. It’s a cookie. Enough said. Next my husband loves dried cranberries. I don’t think I ever even tasted one until I met him. We actually buy a tub of them from the grocery store so he is always stocked up.
My mother’s favorite flavor outside of her morning coffee is white chocolate. Combine that with my love of chocolate chips (I believe they belong in everything) and that pistachio is grossly underused in American desserts and you’ve got a world-class cookie.
What’s your favorite Christmas cookie?
- 16 tablespoons (2 sticks) unsalted butter
- 2 ¼ cups brown rice flour
- ¼ cup sweet white rice flour
- 1 teaspoon kosher or sea salt
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- 1¼ cups light brown sugar
- 1 large egg
- 1 egg yolk
- 1½ teaspoons pure vanilla extract
- 3 tablespoons whole milk
- 1½ cups dried cranberries, chopped
- 1¼ cups white chocolate chips
- 1¼ cups pistachios, chopped
- Melt the butter in either a saucepan over low heat or a microwave. Once melted, pour into the bowl of a stand mixer or large mixing bowl. Set aside to cool.
- In a medium bowl, whisk together the rice flours, salt and baking soda. Set aside.
- Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute.
- Add the whole egg, egg yolk, milk and vanilla extract and mix until thoroughly combined.
- Add the flour mixture and mix until thoroughly combined.
- Fold in the cranberries, white chocolate chips and pistachios. Tip: View a video on How to Fold an Ingredient into your Batter.
- Chill the dough in the refrigerator for approximately 2½ hours.
- Preheat the oven to 375 degrees F. Tip: Remember the oven needs at least 20 minutes to preheat fully in spite of what the read out says.
- Shape the dough into 2-ounce balls. Tip: 2 ounces is ¼ cup so if you don't have a scale you can use a measuring cup. Also ice cream scoops are usually ¼ cup. Place the balls on parchment-lined baking sheets, 6 cookies per sheet.
- Bake for 14 minutes, rotating the pans halfway through for even baking.
- Remove from the oven and cool the cookies on the sheets for 5 minutes. Move the cookies to a wire rack and cool completely. Store cooled cookies in an airtight container.
This is my first year participating in 4th Annual The Great Flood Blogger Cookie benefiting Cookies For Kids’ Cancer. We each sent one dozen of our cookies to three other participants and received the same from three other bloggers. Thank you to my fellow bloggers who supplied me with delicious gluten-free goodies: Lindsey Johnson of Cafe Johnsonia, Jackie Gonzalez-Feezer of La Casa de Sweets and Johnna Perry of In Johnna’s Kitchen.
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