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…
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.