Leftover
If your refrigerator is anything like mine right now, then opening its doors results in mild anxiety. My heart beats a little quicker, my reflexes are on alert, ready to catch any falling containers full of Thanksgiving leftovers. No matter how much I rearrange its contents, I can’t help but think to myself, “I need to eat this all away.”
While I love Thanksgiving and all its leftovers, I can not wait until the storage containers of turkey, stuffing, potatoes, and soup are all gone.
You may be lucky to have eaten your way through all your leftovers, but what about those other little tidbits, the extra ingredients you may still have tucked away in the recesses of your refrigerator and pantry? Along with the Thanksgiving fare and redesigned meals fashioned from the dishes, I still have littering the fridge that extra cup or two of fresh cranberries and a handful of roasted chestnuts, to name a few.
The end of the Thanksgiving holiday segues all too quickly into Christmas, and before you could say leftovers, we somehow purchased our Christmas tree and decorated the interior of the house for the holidays. This all means that we have entered what is also known as cookie season. Perhaps to my refrigerator’s relief, my extra ingredients found new life in Cranberry Chestnut Cookies.
Ingredients that were meant for a glistening ruby sauce and dimension in a casserole turned out to make complete sense collaborating in a cookie. The crumbled roasted chestnuts, subtly sweet and nutty, contrast beautifully with the fresh and tangy cranberries – reintroducing themselves as quintessential Yuletide flavors.
This just might be the right cookie to motivate me to get started on that stack of Christmas cards.
Cranberry Chestnut Cookies
Makes one dozen cookies.
Somewhat adapted from Bon Appetit’s 2004 recipe for Triple-Chocolate Cranberry Oatmeal Cookies.
- 1 ¼ cup flour
- 1 tsp baking soda
- ¾ cup chestnuts, roasted and peeled
- 1 stick butter
- ½ cup brown sugar
- ½ cup sugar
- 1 egg
- 1 tsp vanilla
- ½ cup fresh cranberries, chopped
- ½ cup semisweet chocolate chips
- ½ cup white chocolate chips, melted
Preheat oven to 350°F.
Sift together flour and baking soda, set aside. In a food processor, pulse the chestnuts until you have a fairly small, uniform crumb. Set aside. Coursely chop the cranberries in the food processor as well.
In a mixing bowl, cream the butter. Add the sugars and cream until well incorporated. Add egg and vanilla, mix. Add flour mixture and chestnut crumbs, mix until just incorporated. Add chopped cranberries and semisweet chocolate chips. Mix.
Drop by heaping tablespoons onto a lined baking sheet and bake for 15 minutes or until golden brown. Allow cookies to rest for about 5 minutes on baking sheet before transferring to wire rack to cool.
Take melted white chocolate chips (melt in a double boiler or in the microwave in 20 second increments) and drizzle over cookies, using a piping bag, resealable bag or a spoon. Let cool about one hour before serving, or until the white chocolate drizzle is set.
mmm… yummy!!!!! :D
Liren replied: — November 30th, 2010 @ 11:43 pm
Thanks!
Mmmm. I haven’t used chestnuts before…you’ve sparked my curiosity. These cookies scream holidays all over it with chestnuts, cranberries and chocolate. Great looking recipe yielding a dozen to tease the cookie monster in us all. :)
Liren replied: — November 30th, 2010 @ 11:34 pm
I think after using the chestnut in this cookie, I can’t wait to try it in other baked goods! I also think Cookie Monster would approve :)
Those cookies looks so beautiful :) I love cranberry and chestnut recipe! Sounds like yummy cookies!
Liren replied: — November 30th, 2010 @ 11:43 pm
Thank you, Tes!
These are worth a refrigerator overspilling with leftovers.
Liren replied: — November 30th, 2010 @ 11:35 pm
Hee hee, yes, I suppose it is worth the hazard. I’m happy to report that the leftovers are finally eaten and gone, though!
I love that you baked to motivate yourself towards your pile of Christmas cards… I might need to do the same! These look so yummy!
Liren replied: — November 30th, 2010 @ 11:36 pm
If it takes a cookie to get crackin’ on those cards, well, I’m willing to make that sacrifice :) Hot chocolate also helps.
I love leftover recipes! They are so creative and often better than other recipes! I find chestnut so much more expensive here than in Italy that I always refrain from buying them but I guess it really is worth it sometimes! Great job and beautiful pictures!
Liren replied: — November 30th, 2010 @ 11:37 pm
It’s true, chestnuts are definitely an indulgence! And it’s so hard to resist eating them all at once!
I would attempt to make these cookies if I have the courage to not eat the roasted chestnuts just by itself. Very nice way of using leftovers.
Liren replied: — November 30th, 2010 @ 11:38 pm
I completely know what you mean about needing the will power to withstand eating all the chestnuts. I can only credit a full belly to my resistance :)
A wonderful cookie recipe and a great way to use up extra cranberries. I have been baking them in every thing the last couple weeks. I like the addition of chestnuts. Beautiful photos:)
Liren replied: — November 30th, 2010 @ 11:42 pm
Thank you, Lora!
I have a weakness for anything containing chestnuts! Lovely looking cookies.
Liren replied: — November 30th, 2010 @ 11:42 pm
Me too! I was so torn over what to make with the chestnuts. Guess I’ll just have to buy more so I can bake more with them.
What a great idea! I’ve got a little bag of leftover chestnuts and some homemade cranberry sauce myself, and have been trying to decide what to bake with them. I was thinking cranberry muffins or upside down cake, and sweetened chestnut puree for… something, but these cookies would fit the bill nicely. :)
Liren replied: — November 30th, 2010 @ 11:41 pm
Perfect! Let me know how you like it. Also, for your cranberry sauce, Maria at Two Peas and Their Pod has a wonderful cranberry sauce muffin recipe.
Aww, too bad we didn’t make a traditional Thanksgiving meal this year so no cranberries/chestnut leftovers in our house. These cookies sound delicious!
Liren replied: — November 30th, 2010 @ 11:40 pm
It’s okay – tuck this one away for next year, perhaps. I would love to know what was on your menu this year!
Great idea. They are perfect for christmas.
Liren replied: — November 30th, 2010 @ 11:38 pm
They really are!
Actually I look in my fridge and see a stick of butter and some eggs! I’m so bummed to not have hosted thanksgiving! But I’d gladly go out and buy some cranberries to make these cookies :)
Liren replied: — November 30th, 2010 @ 11:39 pm
Aw, I know what you mean, but I’m sure it was nice to not have to deal with a messy kitchen and overflowing fridge! Hope you had a great Thanksgiving and have fun with your holiday baking. Let me know if you do try these!
OooOOOoooh! I’ve actually never worked with cranberries in any form, but this combination sounds like a dream. I have to make some seasonal baked goods soon and this sounds just the right amount of festive. I’ll let you know how I get on. Beautiful stuff, Liren!
Jax x
OH, twist my arm, Liren…
:)
Valerie
Your cookies are beyond beautiful. I’m always so impressed with how gorgeous your photos are! I LOVE chestnuts but have never had them in cookies. What a great idea!! I will definitely be making these. Thanks so much for such a great recipe, yum!
Wonderful use of cranberries. I love the chestnuts…I don’t see those in cookies that often. ;)
What a beautiful way to use leftovers. Chestnuts and cranberries are a magic combination in this cookie. My mom loves chestnuts and all sweets–she would adore these I’m sure!
Your fridge sounds a lot like mine–we’ve made a dent but we’ve got more leftover eating to do, unfortunately. :-)
You have very nice cookies, little girl….:>}
What a beautiful cookie! I love the delicate white icing swirled along the top. I could easily eat at least five of these! I, like you, get anxious when I see a fridge full of leftovers. I’m glad that you found good use for some of the holiday extras. Thank you so much for sharing! Have a great Thursday.
Yum! Love how they have fresh cranberries. You think I could substitute for hazelnuts? I have more hazelnuts than I know what to do with. Love how you drizzled the icing on top. They are the perfect holiday cookie.
Liren replied: — December 2nd, 2010 @ 1:03 pm
Hi Trish – hazelnuts would be an amazing substitute – it would go so well with the soft cookie dough, tangy cranberries and chocolate chips!!!
I’ve never done anything with chestnuts before… But I love how they smell when roasted… so I can only imagine that they taste delightful
Love this combination Liren. Chestnuts and cranberries. Yum!! The cookies look so awesome!! Shulie
My morning coffee seems lonely without a few of these to go with–they sound great!
Happy weekend~
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Liren, are you kidding me!??! These look absolutely spectacular and scrumptious!
Liren replied: — December 5th, 2010 @ 8:40 am
Glad you like them, Hester!