Wednesday, November 20, 2013

The Cranberries.

I hope you don't think this post is about the genius super group behind Zombie....but really? How awesome was that song? Dude. I need to dig up that CD stat.
Okay, anyway, this post is about cookies. They just have cranberries in them.
For the third annual JAM Cookie Exchange (so many great treats!) last weekend I had all intentions of making these beauts. I made the dough the night before and chilled it in the fridge beforehand...without paying attention to the "chill it in rolls" part. I opened the bowl in the morning to a crumbly pile of bad. After an hour of trying to roll out dough and just make it work, I sucked it up and made a new cookie....kinda.
So, instead, here's the base recipe (thanks, Pillsbury website).
-3/4 cup butter, softened
-3/4 cup granulated sugar
-1 tablespoon finely grated lemon peel
-2  tablespoons lemon juice 
-2 1/2 cups all-purpose flour 
-1 teaspoon baking soda 
-1/4 teaspoon salt
-Handful of dried cranberries
-Handful of shelled, chopped pistachios
-2 cups milk chocolate chips
Pre-heat oven to 350 degrees.
In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. On low speed, beat in egg, lemon peel and 2 tablespoons lemon juice. Stir in flour, baking soda and salt until well blended.
Fold in dried cranberries, roll into tiny rounds, place on ungreased cookie sheet, top with pistachios. Bake for 12-13 minutes. Cool on rack.
When fully cooled, melt milk chocolate and drizzle across cookies. Allow chocolate to fully cool before serving.

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You look so pretty today.