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Pistachio-Chocolate Drops recipe

Light green pistachio nuts and dark reddried cranberries make these chocolate drop cookies into holidayspecials.

Recipe: Pistachio-ChocolateDrops

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 (175°C).
  • Combine butter, sugar and brown sugarin large bowl. Beat at medium speed, scraping bowl often, untilcreamy. Add melted chocolate, eggs and vanilla; continue beatinguntil well mixed. Reduce speed to low; add flour and baking soda.Beat until well mixed. Stir in pistachio nuts and cranberriesby hand.
  • Drop dough by rounded teaspoonfuls 2 inchesapart onto ungreased cookie sheets.
  • Bake for 11 to 13 minutes or until set.Cool completely.
  • Combine powdered sugar and enough orangejuice in small bowl for desired drizzling consistency. Drizzleover cooled cookies.

    Makes 5 dozen cookies.

    Tip: Toasting increases the flavor of nutsand it’s easy to do. Just spread the nuts in a single layerin a baking pan. Bake at 350°F for 5 to 10 minutes, stirringoccasionally, until nuts are lightly browned.

    Nutrition Facts (1 cookie):Calories: 100Fat: 5 g Cholesterol: 15 mg Sodium: 45 mg Carbohydrates: 13 gDietary Fiber: <1 g Protein: 1 g

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  • Comments

    1 Comment


    You’ll probably end up with more dark chilli than the other flavours, as dark chocolate spreads into ‘drops’ more easily – so if you’re increasing this recipe think about doubling the salted pistachio and rose flavours first. Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

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