Tuesday, December 25, 2012

Rosemary Chocolate Cranberry Pistachio Shortbread Cookies

Every year I make cookies for the holiday. This year, I did not have time to make more than one type, but I think this is my cookie of the year! Not your typical shortbread. The idea was inspired by a decadent chocolate rosemary ice cream flavor I had at The Bent Spoon in Princeton, New Jersey, where you will find unusual flavors of homemade ice cream, delicious cupcakes, and other baked goods. These cookies smell like Christmas while baking with rosemary, pistachio, and cranberries and a slight chocolate flavor. 


1/4C butter (½ stick) 
¼C confectioners sugar
1 C flour
dash salt
1/8 teaspoon baking powder
2 tablespoons cocoa
chopped dried cranberries (~ 2 tablespoons)
Chopped Rosemary (~1 ½ tablespoons)
Chopped roasted/unsalted pistachio meats (~1/8C)

Soften butter, blend in sugar, followed by flour, salt, baking powder, and cocoa. Mix in cranberries, nuts and rosemary. It easier to mix by hand at this stage to ensure that all ingredients are well blended.

Roll into log about 5/8 inch in diameter. I flattened the sides to create a square or a rectangle shaped cookie. Wrap in plastic wrap, and refrigerate overnight, or for at least two hours. Cut into ¼ inch cookies. Bake for about 9-11 minutes until edges look slightly brown. 

Merry Christmas & Happy New Year! 

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