Cranberry-Pistachio Lace Cookies

By PattiB

These cookies have a great mix of fruity, tart, and nutty flavors. You'll love the chewy soft texture too.

Ingredients

• 1/2 cup old-fashioned oats
• 1/2 cup shelled pistachios
• 1/3 cup dried cranberries
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• Pinch of salt
• 1/2 cup (1 stick) butter or margarine, melted
• 2 tablespoons heavy cream
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla extract
• 2 ounces white chocolate, melted, optional

Details

Servings 6
Preparation time 20mins
Cooking time 40mins
Adapted from weightwatchers.com

Preparation

Step 1

Arrange oven racks in top and bottom thirds of oven. Preheat oven to 375°F. Line 2 large cookie sheets with parchment paper.

In food processor with knife blade attached, pulse oats and pistachios just until finely chopped. Transfer to large bowl. In food processor bowl, add cranberries. Pulse until finely chopped; set aside.

To bowl with oats, add flour, sugar, cinnamon, baking powder, and salt; whisk to combine.

With mixer on low speed, beat butter, cream, corn syrup, and vanilla until well combined. In batches, add flour mixture to butter mixture, beating well between additions. Stir in cranberries.

Using measuring teaspoon, drop level spoonfuls of batter onto prepared cookie sheets, spacing 3 inches apart. Bake 7 to 8 minutes or until golden brown, switching racks halfway through. Slide cookies, still on parchment, onto wire racks to cool. Repeat with remaining dough and cooled, newly lined cookie sheets.

Drizzle cooked cookies with white chocolate if desired. Refrigerate until chocolate sets.

To make ahead, store cookies without chocolate in airtight container at room temperature up to 1 week or in freezer up to 1 month. Drizzle with chocolate and refrigerator for up to 1 day.

TIP:
To make a picture-perfect drizzle, transfer the melted white chocolate to a small plastic bag, cut a tiny hole in the corner, and pipe chocolate onto cookies.