For my birthday last month, my sister gave me How to Be a Domestic Goddess. After reading through it for the past month, I finally dove in and made something today. These cookies intrigued me. I don’t think I’ve ever tasted cookies with white chocolate and pistachios, much less made them. I just happened to have some pistachios I bought for some recipe I’ve already lost track of, so I thought these would be a good place to start on my very long path to domestic goddess-ism.
A good thing to know before starting this recipe is what “scant” means. Apparently, it means just barely. So, a scant cup of something is not quite a cup. Okay, we move on. But be warned that my use of the word scant in this post is not, well, scant.
As cookies go, these are pretty straightforward. Beat together a scant 1/2 cup of unsalted butter, 7 tablespoons of sugar, and a scant 1/2 cup of brown sugar (I used light). Add to this mixture 1 teaspoon of vanilla extract and an egg. Next, add 1 cup of AP flour and 1 teaspoon of baking powder.
Next, you’ll need a scant (last time, I promise) 1/2 cup of ground pistachios. For me, that meant I had to dig around to find my Kitchen Aid mini chopper. Sadly, it was still packed from our move earlier this year. The shame. Anyway, I found it, cleaned it up, and ground up some pistachios. Mix this into the dough. Stir in 4 ounces of whole pistachios and 4 ounces of white chocolate that has been chopped.
Form the dough into balls and place on lined baking sheets. Be warned that these cookies spread a good bit, so leave ample space between them. Bake in a 350 degree oven for 8 to 10 minutes or until done. Cool on pans for a few minutes, then remove to wire racks to cool completely.
These cookies are quite unique. I may have gone a tad heavy with my butter measurement. Cut that back a bit, and these would be pretty close to perfect. These aren’t the prettiest cookies I’ve ever seen, but the taste more than makes up for that.