A fantastic, mid-morning treat, with a cup of tea!
Ingredients
1/3 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
3 large eggs
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1/3 cup baking cocoa
2-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 cup semisweet chocolate chips
1/2 cup pistachios
1/2 cup dried cranberries
Directions
-Preheat oven to 350°.
-In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
-Mix flour, cocoa, baking powder, and cinnamon; add to creamed mixture and mix well.
-Stir in chocolate chips, pistachios, and cranberries.
-Divide dough into four portions. On ungreased baking sheets, shape portions into 10×2-1/2-in. rectangles.
-Sprinkle with remaining sugar. Bake for 20 to 25 minutes or until set. Carefully remove to wire racks; cool for 5 minutes.
-Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake for 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool.
-Store in an airtight container.
-Makes 40 cookies.
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