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Cherry-Pistachio Crispers




Source of Recipe


by Laurel, from newspaper


Recipe Introduction


Adapted slightly from "Luscious Chocolate Desserts," by Lori Longbotham. This recipe contains no eggs; the resulting cookies are thin and crisp.


List of Ingredients




• 1-3/4 c. flour
• 1/4 tsp. salt
• 3/4 tsp. baking soda
• 3/4 c. (11/2sticks) butter, softened
• 1/2 c. packed light brown sugar
• 1/4 c. granulated sugar, plus more for shaping cookies
• 3 tbsp. light corn syrup
• 2 tbsp. milk
• 2 tsp. vanilla
• 1 c. miniature-size semisweet chocolate chips
• 3/4 c. shelled pistachio nuts (from 1-1/2 c. in shells), chopped coarsely
• 3/4 c. dried tart cherries, chopped coarsely

Recipe



Preheat oven to 375 degrees. Set oven racks in upper and lower thirds of oven. Grease two baking sheets.

Sift together flour, salt and baking soda.

In the large bowl of an electric mixer, beat the butter at medium speed until it is light and fluffy. Add brown sugar and the 1/4cup of granulated sugar and beat until light and fluffy. Beat in the syrup until well blended; beat in the milk and vanilla.

Add half of the flour mixture and beat in at low speed. Add the other half and beat at low speed, scraping the sides and bottom of the bowl, just until all is well blended. Stir in the chips, nuts and cherries.

Drop the dough by heaping teaspoons onto the prepared baking sheets about 2 inches apart. Put some granulated sugar in a small bowl, and lightly grease the bottom of a flat-bottomed glass.

Dip the glass in the sugar and press down on a cookie, flattening it to about 3/8inch thick. Repeat with remaining cookies.

Bake about 4 minutes, then switch the positions of the baking sheets. Bake about 4 to 6 minutes more, until cookies are light golden brown.

Cool cookies on the pans for 3 minutes, then transfer them to racks to cool completely.

Makes 4 to 5 dozen.