Charm Bakes: Cranberry Pistachio with green tea Cookies

Ever since I soft launched CharmBakes back in May'14, it seems like I never want to looked back. I was asking myself on why didn't i did it earlier since 5 years back. Maybe back then I was still not as confident, inexperience and afraid of the risk. I am still a working mum though , but " when else if not now " right?.

I needed a push and thank god, I made it through. I knew I did not want to do it alone, I needed a partner, somebody I could trust, someone in the family. For years I was asking my only sister if she was interested for a baking venture but you see, she prefers cooking so much more. Then my 22 year old niece who is a dental nurse, showed so much passion in her hobby and of course she was more than happy when I asked. It was the best moved I made. We do it so much better in 2s and we are loving what we do now. So Charm Bakes has a new face.

I still pray to have a 3rd partner, hoping my sister could open her heart ( hahahaha ) to baking as our dream was to set up that little mini dessert bar of our own, wedding cakes and what not.

The original Charmed ones. Hopefully

So here is a tribute to our venture, a recipe which I adapted in so many ways, tweaked so many times and finally came with the perfect one. It was an ordinary ice-box cookie recipe in general but now it not. LOL!

Since Christmas season is coming, this cookie recipe would be so so perfect.

Cranberry and Pistachio with Green tea Cookies
Makes abt 120 pieces (square / circles)

227 grams unsalted butter, softened ( Use SCS, Unsalted )
110 grams fine sugar
1 large egg
1 teaspoon vanilla essence
300 grams all purpose flour
1 teaspoon salt
70 grams pistachios, chopped
70 grams dried cranberries, coarsely chopped
1 tsp matcha green tea powder ( this gives the green color in this cookies)

Method:
Beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla extract and beat to combine. Add the flour in 3 sections, salt, pistachios and cranberries. Mix on low until combined.

Divide dough into 3s. Take 1 part and roll it into a log or a 4-sided log, wrap using a parchment paper. The dough will be slightly sticky but it's fine. Repeat with second half of dough. Refrigerate in freezer until firm at least 1 hour or overnight.

Preheat oven to 180 degrees. Line baking sheets with parchment paper. Remove one dough sheet at a time from refrigerator. Unwrap cookie sheet and with sharp knife, slice dough into 1/4 inch thick. Place cookies 1 inch apart onto prepared baking sheets. Bake 13-15 minutes or until cookies are golden brown around the edges. Leave on cookie sheet one minute before removing to cooling rack to cool completely.

Shelf period : 2-4 weeks in airtight