Salted Raspberry, Chocolate and Pistachio Cookies
As Christmas season is just around the corner, holiday baking with family and friends is one of those time honoured traditions that is truly generational. So many of us have memories of baking with our mothers, grandmothers, children, and then even grandchildren. It can be a great social event that often ends with an even larger group of family and friends enjoying the fruits of our labour. This year, we thought we would share one of Alli Davidson’s favourite cookie recipes that she discovered on bakerbynature.com. This is something that you won’t find at every party. The bright reddish/pink of the raspberries and the green hues of the pistachios make this a pretty and festive option that people won’t be able to get enough of!
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 large eggs
- 1 cup unsalted butter (room temperature)
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 tbsp corn starch
- 1 teaspoon salt
- 1 1/4 tsp baking soda
- 2 tsp vanilla extract
- 1 tsp almond extract
- 12 ounces chopped semi-sweet chocolate
- 1 cup chopped pistachios
- 40g freeze dried raspberries
- 2 tsp flaky sea salt
Directions:
Preheat your oven to 375 degrees. Line two large baking sheets with parchment paper and set them aside until needed.
In a large mixing bowl combine the flour, salt, corn starch and baking soda and mix together until well combined.
In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, cream together the butter, vanilla, almond extract, and both sugars on medium speed until light and fluffy (about 3 minutes). Add in the eggs one at a time mixing each well. Reduce mixer speed to low and add the dry ingredients in thirds, beating until just combined.
Hand mix in the chopped chocolate, pistachios and raspberries until they are fairly evenly distributed.
Scoop mounds onto a parchment paper lined baking sheet and cook for 9 to 10 minutes (where the edges are set, but the center is still soft).
