Slooowly moving our way to autumn flavours. In this case, that means cranberries, chocolate and pistachios. OK, so maybe those aren’t all that autumny, but they sure are delicious.
Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2/3 cup powdered sugar
1 1/2 teaspoons vanilla extract
1 cup dried cranberries, finely chopped (again, food processor)
9 oz chopped good quality milk chocolate or dark chocolate, broken into pieces
1/2 cup toasted pistachios, chopped
Directions
In a mixing bowl whisk together flour and salt, set aside. In the work bowl of your stand mixer fitted with the paddle attachment cream together butter and powdered sugar. Mix in vanilla extract then with mixer set on low speed slowly add in flour mixture and mix until nearly combined. Add in dried apricots and mix until combined. Divide dough into 2 equal portions. Shape each portion into an even 6 1/2-inch log (that is about 1 3/4-inches round) on a lightly floured surface compressing dough rather tightly together so there aren’t holes in the center of the log and cookies hold together well when sliced. Wrap each portion in a separate sheet of plastic wrap. Chill dough a minimum of 1 hour.
Preheat oven to 350F. Prepare baking sheets with silpat or parchment paper.
Remove one log of dough from refrigerator. Cut into slices slightly under 1/2-inch thick and place on prepared baking sheets, about 2 inches apart. Bake until just barely golden brown on edges, about 12 – 16 minutes. Let cookies cool 5 minutes on baking sheet then transfer to a wire rack to cool completely. Repeat process with remaining chilled dough.
For the chocolate coating:
Once cookies are completely cooled, line two baking sheets with wax paper. Add chocolate to a medium metal or glass bowl set over a pot of barely simmering water. Dip half of each cookie into chocolate, shake to let excess run off. Transfer to parchment paper. Sprinkle each cookie with a little bit of pistachios. Let chocolate set at room temperature.
