Okay okay I promise this is the last cranberry recipe! I promise, I promise.
These cookies have a delicious nutty aroma as they are chocked full of hazelnuts and yes, cranberries! The chocolate drizzle on top makes them look super fancy and adds another layer of sweetness.
They’re super festive, super easy to make, and super perfect for a cookie swap or just to gift your taste buds this holiday season. See how chunky? So cute!
But I promise, my next post will be cranberry-less. But gosh, aren’t these wonderful?
Cranberry Hazelnut Cookies
Adapted from lifetasteslikefood
1 stick unsalted butter at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries
1 cup roasted hazelnuts, chopped into small pieces
1/4 cup dark chocolate chips (optional)
1/4 cup white chocolate chips (optional)
Preheat the oven to 300 degrees.
Cream together your butter and sugars together. Slowly add egg and vanilla until well incorporated. Sift in your flour, baking soda and salt. Combine this well and then fold in your dried cranberries and nuts
Roll the dough into little 1 inch balls and place on a cookie sheet leaving room to spread (about 2 inches apart). Bake for 15 minutes or until the edges are just golden brown. I found that 15 was just perfect for me and I let the carry over cooking do the rest leading to still soft cookies!
Optional: if you want the nice chocolate drizzle, melt your two chocolates into two microwave safe bowls in 30 second increments until just melted. Plop into ziploc baggies and cut off tiny corners to make a makeshift piping bag. Drizzle and let set (it may take a few hours) – here’s a tip to make it go faster: stir in just a smidgen of crisco (not even a smidgen, just a dot!) and it’ll set up much much faster!