Memories of our wedding: White chocolate and pistachio nut cookies
- 250g unsalted butter, at room temperature
- 100g caster sugar
- 150g soft light brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 350g plain flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 100g white chocolate, chopped
- 100g shelled pistachio nuts, chopped
How to make your cookies
1. Cream the butter and sugars until light and fluffy with an electric mixer (about 8 minutes in my Kitchenaid mixer on speed 6).
2. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
3. Turn the mixer down to slow speed and beat in the vanilla extract.
4. Add the flour, salt and baking powder and mix well until a smooth dough is formed.
5. Stir in the chocolate and pistachio nuts until evenly dispersed.
6. Divide the dough into 7-8 sections and shape each dough into a roll about 20cm long and 2cm wide. Wrap the rolls in clingfilm and put them in the freezer to set completely for a couple of hours or overnight.
7. Preheat the oven to 170°C.
8. Remove the clingfilm and cut the dough into discs just under 1 cm thick.
9. Arrange the cookies on baking trays lined with greaseproof paper. Make sure that the cookies are spaced apart to allow the spreading while baking (about 1 cookie apart).
10. Bake in the oven for 10-15 minutes, or until golden brown around the edges and quite flat. Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.
Tip: The size of the cookies in the original recipe was a lot bigger. You can of course roll the cookie doughs to any size you like but bitesize works best for me.
Yields about 140 bitesized cookies
Recipe adapted from the white chocolate and pecan nut cookies recipe from Tarek Malouf’s The Hummingbird Bakery Cookbook