As I was researching easy recipes for an earlier post, I came across several cookie recpies I wanted to try. However, I don’t have the time, money, or calorie allowance to try them all. So only 2 or 3 will get chosen and featured in December.
This one came up repeatedly with variations, and I had most of the ingredients already, so I decided to try my own version.
- 1 cup powder sugar (+ extra)
- 2 sticks of butter, melted
- 2 egg yolks
- 1 cup nuts
- 1/2 cup dried cranberries
- 1 tbsp cocoa powder
- 1 tbsp vanilla
- 2 cups flour
- 1 tsp salt
Step 1: In a large bowl, beat the powder sugar, butter, and cocoa powder until smooth and creamy.
Step 2: Use a spatula to scrape down the sides. Add the egg yolks and 1 tbsp vanilla and mix again. I saved the whites for the next day’s breakfast.
Step 3: In a blender, combine the nuts and cranberry and pulse until you get a paste-like mixture. You can use whatever kinds of nut you like, I had cashews and almonds.
Step 4: Mix the nut/berry and flour into the chocolate/ sugar/ butter mixture. The dough will be sticky and very thick. Refrigerate for 30-60 minutes.
Step 5: Drop by teaspoons onto a cookie sheet lined with wax paper. Bake at 350 for about 40 minutes, or until solid.
Step 6: Let cool completely, then roll in powdered sugar.
These light little sugar balls are mostly solid but a little crumbly. The cranberry’s tartness is enhanced by the nuttiness, subtle cocoa flavor, and sweet, smooth powdered sugar.
They are the perfect size to pop in your mouth, try to keep track of how many handfuls you’ve had!