ROSEMARY PISTACHIO WHITE CHOCOLATE CHIP COOKIES

ROSEMARY PISTACHIO WHITE CHOCOLATE CHIP COOKIES image

Yield Aprox 60

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 teaspoons honey
2 large eggs
2 teaspoons fresh rosemary (muddled in a mortar & pestle)
1 cup white chocolate chips
1 cup dry roasted pistachio nutmeats

Steps:

PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add honey in a continuous stream while mixing on low. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Add the Rosemary from the mortar & pestle. Mix well. Drop by rounded tablespoon onto parchment paper & baking sheets. BAKE for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.