In a large bowl, cream together the ¾ cup of Butter at room temperature and 1 cup of Sugar until fluffy. Beat in a Egg, 1 tbsp of Milk and 2 tsp of Vanilla Extract until smooth. Whisk in 2 cups of All Purpose Flour, 1 tsp of Baking Soda and ½ tsp of Salt into butter mixture, stirring until no streaks of dry ingredients remain. Stir in ½ cup roasted, salted Pistachio, 1 cup of White Chocolate Chips and combine.
Drop 1-inch balls of dough onto prepared baking sheet, leaving about 2 inches between cookies to allow for spread. Bake for 11-14 minutes, until edges of the cookies are light golden brown. Cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
Makes about 3 dozen.
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