I love the green saltiness of pistachios against the creamy white chocolate in in this cookie. Anyone concerned about the amount of (supremely unavoidable) butter might be comforted to know that studies suggest pistachios help to reduce the bad cholesterol, or low-density lipoprotein, in your system, while raising the good (high-density lipoprotein). In other words, they’re heart healthy.
They also pack a huge amount of lutein, the antioxidant found in dark, leafy veggies. Before you eat vats of the stuff, take a look at the Telegraph’s story.
Add a drop of almond essence to bring out the nut in the cookie (and in you!) .
- butter, 3/4 cup (1 1/2 sticks), softened
- white sugar, 1/2 cup
- brown sugar, 1/2 cup
- egg, 1, large
- white wholemeal flour, 1 cup
- ground pistachios, 1/2 cup
- whole pistachios, 1/2 cup
- white chocolate chunks, 1/2 to 1 cup
- baking soda, 1 tsp
- vanilla essence, 1 tsp
- Preheat oven to 375F, 180C
- Cream the butter and sugars together, add the egg
- Add baking soda and flour, cream till combined
- Fold in the pistachios and chocolate
- Bake about 12 mins or till golden brown
- Allow to cool and store in a tin, if the family hasn’t gobbled them all up!
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