Day 8 of the Baker’s Dozen Cookie Challenge and it is my last gluten-free cookie to share with you. I have finally used up the bag of flour and not buying another one until I have used down some of the regular flour I purchased on the holiday sales. It has certainly been a learning experience to see how the gluten-free flour worked in my old recipes as well as in new ones. I have to admit to being impressed with how easy the Bob’s gluten-free baking flour transferred into the recipes without changing them too much. In most cases, you really could not tell the difference. A couple were a disaster but for the most part, I will be using it again.
So today is the Gluten-Free White Chocolate, Pistachio and Dried Cherry Cookies. Although, I am tired of cookies, these do make my mouth water while writing this post. I have to admit when I first made them, I thought they were not going to work when I did the first taste test while they were warm. Just overly sweet in warm form. But the next morning, I gave them one more shot and was thrilled to discover they are awesome. The flavors settled into a nice harmony of chocolate, nuts and cherry.
I only wish the red, green and white colors had come out a little more but the cookie dough covers most of them. They taste like a holiday cookie and had the potential of looking like one as well. An excellent cookie though, pillowy soft on the inside with the perfect amount of crispy on the outside.
A quick tip to remember on these cookies is to plan. They need time to chill and rest in the fridge, 2 hours minimum. I left them in overnight. Also the cookies are much better the next day than warm. Strange I know but while warm they were just too sweet. After they cooled over night, the flavors are wonderful.
I liked them as is but I could also picture these cookies with dark chocolate chips and pecans in the place of the pistachios. The cookie dough is a nice versatile dough that can be used in many combinations so feel free to use your imagination and switch things up.
1 1/4 cups gluten-free baking flour
1 1/2 tsp. cornstarch
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
8 Tbsp. unsalted butter, room temp.
1/4 cup sugar
1/2 cup light brown sugar
1 egg + 1 yolk, room temp.
1 tsp. vanilla
1/2 cup white chocolate chips
1/2 cup pistachios
1/2 cup dried cherries
Sift together the flour, cornstarch, baking soda, baking powder and salt into a medium-size bowl.
Using a mixer, whip the butter and sugars until fluffy. Add the egg, plus the yoke and the vanilla, mixing well.
Slowly beat in the flour mix. Do not over mix.
Fold in chocolate chips, pistachios and dried cherries.
Cover the bowl with plastic wrap and place in the fridge for at least two hours, until well chilled. Over night worked really well.
Preheat oven to 350 F. Line baking sheets with parchment paper.
Roll dough into balls and placed on prepared baking sheets. Press lightly.
Bake for 10 to 12 minutes or until edges are light brown. Allow to cool on the sheets for about 2 minutes then move to wire racks to finish cooling.