White Chocolate Pistachio Cranberry Sticks

A tasty cookie that is so delicious your friends and family will be constantly asking for more this Holiday Season! Some might recognize this recipe from last year's rotation of recipe's in our Holiday Cookie Baking Class, which goes to show just how loved this cookie truly is! This is a simple but delicious treat with a mouthwatering flavour combination destined to upgrade your Holiday baking this December!

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Ingredients…

• 1 cup salted butter
• 2/3 cup granulated sugar
• 1/3 tsp kosher/sea salt
• 1 egg
• 1 tbsp vanilla
• 2 cups all-purpose flour
• 1 cup finely chopped pistachios
• 3/4 cup dried cranberries, chopped
• ½ cup white chocolate chips
• 2 tsp tangerine or orange zest

Method…

1. In a mixer using the paddle attachment on medium to high speed, beat butter for 30 seconds. Add sugar and salt. Continue to beat on medium for 2 minutes, scraping bowl as needed. Beat in egg and vanilla. Add flour and blend until combined.
2. Add pistachios and cranberries and using a wooden spoon, blend by hand until mixture is blended into dough completely.
3. Scrape dough out of bowl, and place onto plastic wrap or parchment paper. Wrap and roughly press into a square shape using your hands. Chill dough until easy to handle, 30 to 60 minutes.
4. Preheat oven to 375 F. Line two baking sheets with parchment paper and set aside.
5. On a lightly floured surface, roll dough to an 8 x 6-inch rectangle, about ½-inch thick. Cut lengthwise into eight ¾-inch wide strips. Cut each strip into thirds. Place 1-inch apart on an prepared cookie sheet.
6. Bake in preheated oven about 8 minutes, or until edges begin to brown. Cool for 1 minute on baking sheet then transfer to wire baking rack and cool completely.
7. Chocolate Dip: Coarsely chop 4 oz white chocolate (with cocoa butter). Place in a double boiler, or metal bowl. Bring a pot of water to a boil, turn off heat and place bowl or double boiler pot on top of hot water. (Water must not be boiling). Let bowl sit for 5 minutes, then stir until most of the chocolate is melted, but a few chunks remain. Remove bowl from heat and allow residual chocolate to finish melting, stirring occasionally. Dip ends of cookie sticks into melted chocolate to coat. Place on waxed paper and sprinkle with additional chopped pistachios to garnish. Let stand at room temperature to set.

Makes about 72 bars

You Might Like These Tools To Make This Recipe:

• OXO Non-Stick PRO Baking Pan
• OXO Cooling Rack
• Regency Naturals Parchment Paper
• Mason Cash Meadows Mixing Bowl
• Straight Rolling Pin