Fresh Cranberries will Soon be Disappearing From the Grocery Stores; These Old Fashioned Cookies Feature Tart Cranberries, Creamy Dark Chocolate Chips, & Toasted Walnuts.
Once-a-Year Cranberry Chocolate Chippers are so called because they must be made with fresh cranberries which are only available once a year. It’s a good idea to double the recipe for these old fashioned, easy drop cookies, to make sure there are plenty in the freezer to enjoy all year long.
The arrival of fresh cranberries in the produce departments of most grocery stores around the country is one of the tell-tale signs that the holidays are fast approaching. Cranberries star in holiday dinners from Thanksgiving through New Years.
Unfortunately, fresh cranberries disappear shortly after the end of December. Unlike much of the fruit that is available year round due to imports from countries with varied growing seasons, fresh cranberries are only available from September through December. Since cranberry dishes are good anytime, it's wise to purchase several packages to freeze and use throughout the year.
According to We Love Cranberries (12/20/07), about 88% of the cranberries in the world are grown and harvested in the northern United States and Canada; they are not commercially grown in other parts of the world. In the last few years, cranberries have been touted as a new health food since they are full of antioxidants, vitamins, and minerals. Excellent sites such as Wisconsin Cranberry Growers and Cape Cod Cranberry Growers feature additional information on the health benefits and use of these nutritious and yummy berries.
Once-a-Year Cranberry Chocolate Chippers combine the flavor of tart cranberries with smooth dark chocolate to create a seasonal treat that is absolutely divine! These cookies make an excellent addition to any holiday cookie tray.
Once-a-Year Cranberry Chocolate Chippers
- 1 cup walnuts
- 3 cups fresh cranberries, (frozen cranberries cannot be substituted)
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 cup butter, softened
- 2 eggs
- 3 tablespoons orange zest
- 1/2 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
Toast the walnuts by spreading them on a shallow baking sheet and placing them in a preheated 350° oven for 10 minutes. Cool, then transfer them to the bowl of a food processor with the fresh cranberries. Pulse on and off several times to coarsely chop; set aside.
In a mixing bowl, cream the sugars and butter until light and fluffy. Beat in the eggs, orange zest, and vanilla extract. Mix well, scraping the sides of the bowl. Add the flour and baking soda; mix well. Fold in the walnuts, cranberries, and chocolate chips just until blended.
Scoop tablespoons of the dough onto parchment-lined baking sheets. Alternately, drop by rounded tablespoons onto the parchment-lined sheets. The cookies should be about 1 1/2 –2 inches apart. Bake for 12-15 minutes or until lightly browned, but still soft. Leave on the baking sheets for five minutes, then transfer the cookies to cooling racks. To store, place the cookies in an airtight container in single layers that don’t overlap; place parchment or waxed paper over each layer of cookies.
