Light green pistachio nuts and dark red
dried cranberries make these chocolate drop cookies into holiday
specials.
Pistachio-Chocolate
Drops
- Cookie Ingredients:
- 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
Drizzle Ingredients:
- 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.
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 at 350°F for
5 to 10 minutes, stirring occasionally, until nuts are lightly
browned.
Nutrition Facts (1 cookie):Calories:
100 Fat: 5 g Cholesterol: 15 mg Sodium: 45 mg Carbohydrates:
13 g Dietary Fiber: <1 g Protein: 1 g
