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Pistachio-Chocolate Drops

No recipe image available.Light green pistachio nuts and dark red dried cranberries make these chocolate drop cookies holiday special. The citrus drizzle puts them over the top.

Recipe Ingredients:

Cookie:
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
3 (1-ounce) squares unsweetened baking chocolate, melted
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup pistachio nuts, toasted, chopped
1 cup sweetened dried cranberries

Citrus Drizzle:
1 1/2 cups powdered sugar
2 to 3 tablespoons orange juice

Cooking Directions:

  1. For Cookies: Preheat oven to 350°F (175°C).
  2. 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.
  3. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
  4. Bake for 11 to 13 minutes or until set. Cool completely.
  5. For Citrus Glaze: Combine powdered sugar and enough orange juice in small bowl for desired drizzling consistency. Drizzle over cooled cookies.

Makes 5 dozen cookies.

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 in a preheated oven at 350°F for 5 to 10 minutes, stirring occasionally, until nuts are lightly browned.

Nutritional Information Per Serving (1/60 of recipe): Calories: 100 Fat: 5 g Cholesterol: 15 mg Sodium: 45 mg Carbohydrates: 13 g Dietary Fiber: <1 g Protein: 1 g.