Desserts > Cookies

White Chocolate-Pistachio Jodenkoeken Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup white chocolate chips
- 1/4 cup chopped pistachios
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt

Special Equipment Needed:
- Electric mixer
- Baking sheet
- Parchment paper

Step-by-Step Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolk and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Fold in the white chocolate chips and chopped pistachios.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Flatten each ball of dough slightly with the back of a fork.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Preparation time: 15 minutes
Cooking time: 12-15 minutes
Total time: 27-30 minutes
350°F (175°C)
Serving size:
Makes approximately 12 cookies

Nutritional information:
Calories: 180
Fat: 10g
Saturated Fat: 6g
Cholesterol: 40mg
Sodium: 60mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 11g
Protein: 2g

Substitutions for ingredients:
- White chocolate chips can be substituted with milk or dark chocolate chips.
- Chopped pistachios can be substituted with chopped almonds or hazelnuts.

- Add 1/4 teaspoon of almond extract for a different flavor.
- Substitute the white chocolate chips and pistachios with dried cranberries and chopped walnuts.

Tips and Tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Do not overmix the dough as this can result in tough cookies.
- For a more uniform shape, use a cookie scoop to portion out the dough.

Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.

Reheating Instructions:
To reheat the cookies, place them in a 350°F (175°C) oven for 5-7 minutes.

Presentation Ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive presentation.

Garnish with additional chopped pistachios or white chocolate chips.

Serve with a cup of hot tea or coffee.

Suggested Side Dishes:
These cookies are perfect on their own, but can also be served with a scoop of vanilla ice cream.

Troubleshooting Advice:
- If the cookies are spreading too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.

Food Safety Advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.

Food History:
Jodenkoeken are a traditional Dutch cookie that translates to "Jewish cookies". They are typically made with butter, sugar, and flour, and are often flavored with almond extract.

Flavor Profiles:
These cookies have a buttery and slightly nutty flavor, with bursts of sweetness from the white chocolate chips.

Serving Suggestions:
Serve these cookies as a sweet treat after dinner or as a snack with a cup of tea or coffee.

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Region: Dutch

Taste: Sweet, Nutty, Creamy, Buttery