Cherry Pistachio Slice-and-Bake Cookies
(from SELF magazine)
Makes 40 cookies
INGREDIENTS
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter, at room temperature
1/4 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1/4 cup dried cherries, chopped
2 oz dark chocolate (60%-70% cacao), chopped
Vegetable oil cooking spray
1/2 cup pistachios, finely chopped
PREPARATION
In a bowl, combine flour, baking soda and salt. In a separate bowl, using an electric mixer, beat sugar, butter and oil until smooth. Add eggs and vanilla; beat until combined. Add flour mixture to egg mixture in 5 batches. Stir in cherries and chocolate. Divide dough in half; form into two logs, 2 inches by 8 inches; wrap in plastic wrap and freeze, 1 hour. Heat oven to 350°. Coat 2 baking sheets with cooking spray. Spread nuts on a cutting board; roll logs in nuts. Cut logs into 20 slices each and arrange on baking sheets. Press cookies lightly. Bake until golden, 8 to 9 minutes; transfer to wire rack.
THE SKINNY
101 calories per cookie, 5 g fat (2 g saturated), 13 g carbs, 1 g fiber, 2 g protein
Caryn's notes: 1) I used 7 Tbsp unsalted butter--had this on hand & decided the little extra wouldn't hurt, & it didn't! 2) I subbed vegetable oil for the canola. 3) I used 1/3 cup miniature semi-sweet chocolate chips for the 2 oz dark chopped chocolate. 4) I used unshelled roasted & salted pistachios. 5) I lined baking sheets with parchment paper. 6) My logs were about 12 inches long, and I sliced the bars at 1/2" intervals for the cookies. (I somehow ended up with 44 cookies so my ruler must have been slightly off. Smile.)
7) There's a good photo at the link below!
http://www.self.com/fooddiet/recipes/2013/12/cherry-pistachio-slice-bake-cookies
(from SELF magazine)
Makes 40 cookies
INGREDIENTS
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter, at room temperature
1/4 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1/4 cup dried cherries, chopped
2 oz dark chocolate (60%-70% cacao), chopped
Vegetable oil cooking spray
1/2 cup pistachios, finely chopped
PREPARATION
In a bowl, combine flour, baking soda and salt. In a separate bowl, using an electric mixer, beat sugar, butter and oil until smooth. Add eggs and vanilla; beat until combined. Add flour mixture to egg mixture in 5 batches. Stir in cherries and chocolate. Divide dough in half; form into two logs, 2 inches by 8 inches; wrap in plastic wrap and freeze, 1 hour. Heat oven to 350°. Coat 2 baking sheets with cooking spray. Spread nuts on a cutting board; roll logs in nuts. Cut logs into 20 slices each and arrange on baking sheets. Press cookies lightly. Bake until golden, 8 to 9 minutes; transfer to wire rack.
THE SKINNY
101 calories per cookie, 5 g fat (2 g saturated), 13 g carbs, 1 g fiber, 2 g protein
Caryn's notes: 1) I used 7 Tbsp unsalted butter--had this on hand & decided the little extra wouldn't hurt, & it didn't! 2) I subbed vegetable oil for the canola. 3) I used 1/3 cup miniature semi-sweet chocolate chips for the 2 oz dark chopped chocolate. 4) I used unshelled roasted & salted pistachios. 5) I lined baking sheets with parchment paper. 6) My logs were about 12 inches long, and I sliced the bars at 1/2" intervals for the cookies. (I somehow ended up with 44 cookies so my ruler must have been slightly off. Smile.)
7) There's a good photo at the link below!
http://www.self.com/fooddiet/recipes/2013/12/cherry-pistachio-slice-bake-cookies