April 19, 2012

Pistachio-Cranberry Florentine Cookies

There is something almost wrong with putting food in your mouth that literally melts away in a few seconds. It's like you never ate it.....but you did. You did eat it, and maybe a lot. Those calories actually count people, you aren't kidding anyone!

Well, these florentines are literally melt in your mouth goodness. They aren't overly sweet and the little bit of crunch from the pistachio and the tang from the cranberries are a perfect balance. This recipe is small (but you still shouldn't eat the whole batch in one sitting) but makes a lot of cookies. You don't have to feel guilty about eating three or four! Or do you??!! :)

Pistachio-Cranberry Florentine Cookies
2 T. butter
2 T. brown sugar
1 1/2 T. agave nectar
1 1/2 T. pistachios, finely chopped
1 1/2 T. dried cranberries, finely chopped
2 T. flour

Preheat oven to 375 degrees F.

In a small sauce pan melt butter, brown sugar and agave nectar. Remove from heat and stir in pistachios, cranberries and flour until combined.

On a silpat or parchment lined baking sheet using a 1/2 teaspoon measuring spoon, drop batter on sheet. Make six at a time leaving space in between so they don't run together.

Bake for 3-4 minutes or until bubbly and golden brown. Cool on the baking sheet until set then transfer to a cooling rack.

My boys and I gobbled these up so fast I didn't have time to enjoy them with tea but I know it would be a great pairing. Okay, I ate five of them. FINE! Six! :) Hey, I did my Jillian Michaels workout too!

Makes 1 1/2 to 2 dozen cookies depending on size.

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