Pistachios are my favorites and cranberries goes nicely with them, and nothing beats the white chocolate. So perfect combination. But, I have to honest, and tell you that I wanted to use cherries, but I couldn't find those dried from the store. But some day I will try that combination...
Chewy Gingerbread cookies
about 30 cookies
160 g butter, softened to room temperature
240 ml granulated sugar
60 ml molasses
1 egg
480 ml all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
0,5 tsp ground cloves
0,5 tsp ground ginger
0,5 tsp salt
Decoration
150 ml melted white chocolate
100 ml pistachios
100 ml dried cranberries
Preheat oven to 190°C.
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
In the bowl of an electric stand mixer, beat together butter and sugar on medium speed until light and fluffy. Add in the egg and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined. Cover and refrigerate dough for at least 30 minutes, until it is chilled.
Roll the dough into small balls, about 2 cm in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated.
Place on cookie sheet at least 2 cm apart, then pop the entire cookie sheet with the dough in the refrigerator for an extra 10-15 minutes before baking.
Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They may crack more while cooling.) Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.
For the decorations:
Roughly chop the pistachios and cranberries into smaller pieces.
One at a time dip the tops of the cookies into the white chocolate and place on a wire rack.
Before the white chocolate sets, sprinkle the cookie with a mixture of cranberries and pistachios.
Original cookie recipe Gimme some oven
