Thursday, December 16, 2010

a joyful season to all

Well, I am starting my long, much-looked-forward to break and so it is appropriate to leave you all with something delicious. I tried a new cookie recipe last week and I am in love, I truly am. Luscious green pistachios, ruby red, dried cranberries and the best milk chocolate you can buy comprise the ingredients of this little piece of heaven. This is a sugar cookie recipe, pretty basic but amped up with the addition of the fore-mentioned ingredients. I found it in Country Living magazine (U.S. version) - surprising since it is not a magazine I generally buy. I was craving Christmas decorating and the cover enticed me to make the purchase :)

As is my custom, I am going to take a break from blogland, so Merry Christmas to you all, I hope you all have time to spend the holidays with someone you love, and I will catch up with you on the other side.

Cranberry, Pistachio, and Milk Chocolate Cookies

1 stick(s) unsalted butter, softened
1 1/2 cup(s) confectioners' sugar
2 large eggs
1 teaspoon(s) vanilla extract
1/4 teaspoon(s) salt
2 1/2 cup(s) all-purpose flour
3/4 cup(s) dried cranberries
3/4 cup(s) chopped pistachios
6 ounce(s) chopped milk chocolate
  1. In a large bowl, beat together butter and confectioners' sugar using an electric mixer set on medium-high speed.
  2. Add eggs, vanilla, and salt, and beat until combined. Reduce mixer speed to low, add flour, and mix until dough is smooth.
  3. Mix in the cranberries, pistachios and chocolate chunks
  4. Divide into three 2-inch-thick logs and wrap tightly in plastic wrap. 
  5. Chill until firm, about 4 hours.
  6. Preheat oven to 350 degrees F. Slice logs into 1/4-inch-thick and bake on parchment-lined banking sheets until firm and lightly browned, 8 to 10 minutes. Transfer to a wire rack and let cool.