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Try Out These Rosemary Pistachio Cookies Before Winter’s Over!!!

January 24, 2016

From “tinywino” on Epicurious:

I tried a pistachio butter cookie somewhere and I really wanted to make some of my own. Instead of being crispy and light I wanted them to be soft and chewy like a chocolate chip cookie. I also wanted to experiment with Rosemary, and these babies were born.

YIELD
Aprox 60

INGREDIENTS

    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon sea salt
    • 1 cup (2 sticks) butter, softened
    • 3/4 cup granulated sugar
    • 3/4 cup packed brown sugar
    • 1 teaspoon vanilla extract
    • 2 teaspoons honey
    • 2 large eggs
    • 2 teaspoons fresh rosemary (muddled in a mortar & pestle)
    • 1 cup white chocolate chips
    • 1 cup dry roasted pistachio nutmeats
    1. PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add honey in a continuous stream while mixing on low. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Add the Rosemary from the mortar & pestle. Mix well. Drop by rounded tablespoon onto parchment paper & baking sheets. BAKE for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

http://www.epicurious.com/recipes/member/views/rosemary-pistachio-white-chocolate-chip-cookies-50086402