Gluten-Free White Chocolate, Pistachio and Dried Cherry Cookies
Notes
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.
