Rosemary Pistachio Cookies with White Chocolate
He is not one who likes white chocolate nor rosemary. Perhaps because he did not see the ingredients beforehand he did not have a pre-determination of the end result. I told him later exactly what the ingredients were and he liked the way it all blended .
He keeps asking me when I will be making more.
- 1 c
- butter, unsalted- room temperature - dont soften via microwave
- 1 1/2 c
- light brown sugar
- 2 large
- 2 1/3 c
- self rising flour or
- 3 1/2 c
- gluten free flour
- 1 tsp
- baking powder- but only if using the gluten free flour
- 1/2 c
- pistachio nuts, shelled
- 1 tsp
- fresh rosemary, minced
- 1 c
- white chocolate chips
FREEZE A BATCH FOR GIFT GIVING - EASY TO BAKE
If you want to bake 24 cookies, set the racks in the middle and bottom third of the oven. Line two baking sheets with parchment paper. If you want to make 12 larger cookies set one rack in the middle and line one baking sheet.
Using a hand mixer or stand mixer fitted with paddle attachment, beat the soft butter (not melted) and the light brown sugar on high speed until smooth, lighter in color and a little fluffy.
Add the flour and baking powder if using gluten free, the pistachios, white chocolate chips and rosemary - mix on medium speed till thouroughly incorporated.
Bake until edges are lightly browned and have spread flat - about 14 minutes. Let cool on the pans.
THAW, then bake at 350 degrees, space 2" apart, for 14 minutes. The frozen bags are welcomed gifts.