I still have a quantity of goji berries, so I keep looking for different recipes that use these berries. When the weather starts getting warmer here, refrigerator cookies are ideal for me to make. I can make the dough, which takes about 10 minutes, and then keep the dough into the refrigerator for a day or two and then bake them up when it is convenient. This recipe, which combines goji berries, white chocolate chips, and pistachios, sounded great.
When I made these cookies, I had little issue. The dough was dry so I added an egg yolk to help it come together. It makes just under two dozen cookies, so I made the dough and shaped it into a log, ready to bake at a later point. Now, I guess I have gotten less discerning in choosing cookies, as the rule for refrigerator cookies, which need to be sliced, is to make sure none of the elements are too large. That proved to be tricky for these cookies!
When I tried slicing these cookies, they were very crumbly. Every cookie I had to press together and reshape, but in the end, they looked fine. I think I would chop the goji berries, but I think the pistachios were fairly hard and the white chips were large, so I am not sure what I could do there. Do they make mini white chips? That would be handy. These cookies have a good crunch, and if you don’t have goji berries, almost any dried fruit will work. These cookies aren’t overly sweet, which makes it perfect to pair with your morning tea.
Goji Berry, White Chocolate, and Pistachio Cookies
1/2 cup butter, room temperature
2 tablespoons sugar
1/4 cup packed brown sugar
1 1/4 cups flour
1/3 cup goji berries
1/3 cup white chocolate chips
1/4 cup pistachios
Egg yolk, if needed
In a larger mixer bowl, combine the butter, sugar, and brown sugar. Beat on medium until light. Add the flour, goji berries, white chocolate chips, and pistachios and stir on low until the dough comes together. If needed, add an egg yolk to help the dough come together.
Shape the dough into a log, about 1-1/2” in diameter. Wrap the dough in plastic wrap and refrigerate for an hour or longer.
Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.
Remove the dough from the refrigerator and remove the plastic wrap. Cut the dough into ¼” slices and place on the prepared baking sheets. Reshape the cookies as needed, if crumbly.
Bake for 10-15 minutes, until lightly golden. Allow to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Recipe from Paint, Pencil, Pastries
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