Light green pistachio nuts and dark red dried cranberries make these chocolate drop cookies into holiday specials.
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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 large Land O Lakes® 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 11-13 minutes or until set. Cool completely.
Combine powdered sugar and enough orange juice in small bowl for desired drizzling consistency. Drizzle over cooled cookies.
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 5-10 minutes, stirring occasionally, until nuts are lightly browned.
Explore reviews fromour online community
I bake several different types of cookies for my Christmas cookie buffet, and these disappear quickly. I have baked these for the last three years and they are now one of the top requested! I drizzled them with melted white chocolate instead of a sugar glaze