Thursday, June 12, 2008

cranberries and pistachios in their second feature presentation in less than a month

So I thought that we might like some snacks for the drive down to San Diego for Anna-Lisa's wedding, and knowing how much Vanessa loves cookies, I decided to make a variation on the chocolate raisin & almond cookies recipe from this book. The variation, of course, was based principally on the inventory of ingredients that I already had on hand. The experiment turned out nicely, if I do say so myself. If the recipe interests you (and even if it doesn't), here 'tis:
white chocolate-cranberry-pistachio cookies

1/2 cup butter, plus extra for greasing
1 cup brown sugar
1 egg
1 tsp water
1/2 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 cups rolled oats
1/2 cup dried cranberries
1/2 cup white chocolate chips
3/4 cup pistachios, shelled and finely chopped

Preheat oven to 375 degrees Fahrenheit. Grease cookie sheet.

In a medium bowl, cream together butter and sugar. Mix in egg, water, and vanilla extract.

In a large bowl, mix together flour, baking soda, and baking powder. Add egg mixture, rolled oats, cranberries, white chocolate chips, and pistachios. Mix thoroughly.

Shape dough into small balls, place on cookie sheet, and flatten slightly. Bake for 12-15 minutes, until golden brown. Cool on wire rack. Enjoy!

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