Pistachio Craisin Cookies

It’s that time of year again – less than 6 weeks until Christmas! And while it takes me by surprise every year, this year is all the more jarring – how could 2021 go soooooo slooooowly, yet fly by? I’m still wrapping my head around 2020, and it’s nearly 2022??

Anyway, in light of having just over a month to organise the Christmas Chaos, AND an assignment to procrastinate, it’s the perfect time to test bake. I will, of course, be making my famous pfeffernusse, but I like to make something different, too. And these are delightful! The aroma of bashed pistachios is intoxicating, and the tart lemon icing and craisins make a great contrast for all the chocolatey, sweet delights available.

The only regret I have for these is that I made a small batch because I didn’t know how they’d go. I’ll keep the ratios as I made them, because my waist really doesn’t need double the amount, but trust me, double the quantity wouldn’t be unwelcome.

Makes 15

Ingredients

1/4 cup butter

1/2 cup white sugar

1/3 cup brown sugar

1 egg

2tbs milk

1tbs orange juice

1.5 cups self raising flour

1 cup craisins, chopped

1/2 cup pistachios, crushed (I use a mortar and pestle, or a ziplock bag and a rolling pin).

Icing

1/4 cup butter

1 cup icing sugar

1tsp vanilla

1tbs milk

1tbs lemon juice

Method

  1. Preheat oven to 180°C. Prepare a silicone or other bake trays.
  2. Cream butter and sugars until fluffy and pale.
  3. Combine egg, milk and juice in a small bowl. Add to creamed butter mixture and continue to mix until incorporated.
  4. Gently fold in flour until well combined. Add craisins and crushed nuts and mix.
  5. Drop tablespoonfuls of the batter onto prepared tray, leaving about 5cm between cookies. Bake for 12-15 minutes, until golden brown.
  6. Cool completely on wire racks.
  7. Carefully melt butter for icing in the microwave. Cool for 5 minutes, them beat in the rest of the ingredients until smooth. Dip each cookie into the icing and allow to set.

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