Light green pistachio nuts and dark red dried cranberries make these chocolate drop cookies into holiday specials.
| 1 |
|
cup LAND O LAKES® Butter, softened |
| 3/4 |
|
cup sugar |
| 3/4 |
|
cup firmly packed brown sugar |
| 3 |
|
(1-ounce) squares unsweetened baking chocolate, melted |
| 2 |
|
eggs |
| 1 |
|
teaspoon vanilla |
| 2 |
|
cups all-purpose flour |
| 1 |
|
teaspoon baking soda |
| 1 |
|
cup pistachio nuts, toasted, chopped |
| 1 |
|
cup sweetened dried cranberries |
| 1 1/2 |
|
cups powdered sugar |
| 2 to 3 |
|
tablespoons orange juice |
Heat oven to 350°F. Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add melted chocolate, eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed. Stir in pistachio nuts and cranberries by hand.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 11 to 13 minutes or until set. Cool completely.
Combine powdered sugar and enough orange juice in small bowl for desired drizzling consistency. Drizzle over cooled cookies.
Recipe Tip
Toasting increases the flavor of nuts and it’s easy to do. Just spread the nuts in a single layer in a baking pan. Bake at 350°F. for 5 to 10 minutes, stirring occasionally, until nuts are lightly browned.
