Cranberry Pistachio Chocolate Drops Recipe

The cranberry pistachio chocolate drops recipe combines green pistachio nuts and dark red cranberries for the perfectly colored holiday cookie!

Ingredients
2 sticks (1 cup) salted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 (1 ounce) squares unsweetened baking chocolate, melted
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup pistachio nuts, toasted, chopped
1 cup dried cranberries

Drizzle Topping:
1 1/2 cups powdered sugar
2-3 tablespoons orange juice

Hardware
Whisk
Large bowl
Medium bowl
Small bowl
Small microwave safe bowl
Cookie sheets
Mixer

Step 1: Preheat oven to 350 degrees F.
Step 2: In a small microwave safe bowl, on high setting, microwave chocolate for 2-3 minutes or until melted and smooth; set aside.
Step 3: In a medium bowl, whisk together the flour and baking soda; set aside.
Step 4: In a large bowl, combine butter and both sugars. Beat at medium speed with an electric mixer until smooth and creamy.
Step 5: Add melted chocolate, eggs, and vanilla extract; continue beating until well mixed.
Step 6: Reduce speed to low on mixer; gradually add flour mixture until well mixed.
Step 7: Stir in pistachio nuts and dried cranberries.
Step 8: Drop by rounded teaspoonfuls 2 inches apart onto an ungreased cookie sheet.
Step 9: Bake for 11-13 minutes or until set. Immediately transfer cookies to a cooling surface.

Drizzle Topping:
Step 1: In a small bowl, combine the powdered sugar and enough orange juice for a desired drizzling consistency.
Step 2: With the tines of a fork drizzle over top of cooled cookies.

Makes 72 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

For more Christmas cookie recipes look here.

Try these similar recipes.

Pistachio Lemon Cutouts
Cranberry Pistachio Biscotti




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