Today’s Washington Post Food section includes their annual holiday cookie issue. I’m thrilled to be included this year with three recipes! Here’s the complete list and all their wonderful recipes.
You’ll recognize the Little Apricot Confections, but this White Chocolate, Cherry, Pistachio Chunker, or Dunker, as Gail says, is a brand new recipe. Also included, a Spicy Cheddar Thumbprint, one of my favorite “cocktail cookies.”
These are easy cookies. I made them last night in about 30 minutes, then froze them, in bake-able balls, overnight, before baking them in just a few minutes this morning. I don’t consider these “cookie box” cookies – they’re a little too big and fragile to pack and ship – but they are easy to whip up at a moment’s notice and always please the crowd.
White Chocolate, Cherry, Pistachio Chunkers
I created this recipe after falling in love with David Leibovitz’ scones with white chocolate and dried sour cherries.
Makes 30 2″ cookies
1-1/2 c AP flour
1/2 c oat flour
1 t baking powder
1 t cinnamon
1 t salt
12 Tbls unsalted butter, softened
1/2 c white sugar
3/4 c brown sugar
1 t vanilla
10 oz white chocolate chips
1 c dried sour cherries, chopped
1 c pistachios
Whisk together the first five ingredients.
Cream together the butter and sugars.
Add eggs one at a time until incorporated. Add vanilla.
Beat in the flour on a low speed.
Mix in the chocolate, cherries and nuts.
Form the dough into balls the size of a golf ball. Freeze* the dough for one hour, or refrigerate overnight.
Place 12 of the cookie dough balls on a parchment or Silpat lined cookie sheet.
Preheat the oven to 350° and bake the cookies for 13-15 minutes until just beginning to turn golden.
Cool on the cookie sheet, on a rack.
These cookies will keep, stacked between layers of wax paper, for about four days.
*Once frozen, store the cookie dough balls in a freezer bag for warm cookies anytime. Bake frozen dough 15 min. at 350°.