As the holidays approach while there are still a few hard cookies I’d like to make, sometimes it becomes necessary to make an easy batch because of all the other holiday events going on. Today is one of those days. I spent the day running around shopping for my family’s Velija supper (traditional Slovak meal for Christmas Eve). I decided on a chocolate cookie and found dried cranberries and pistachios in my pantry which would be perfect for this cookie. Additionally slice and bakes are easy easy easy. Mix dough, refrigerate, slice, and bake.

Dark Chocolate Cranberry Pistachio Cookies (About 4 dozen)

• 1 cup butter
• 1 1/3 cups brown sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups flour
• 1 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Cream the butter and sugar in a large mixing bowl until light and fluffy. Add the egg and vanilla extract to the butter mixture. Beat for another minute to incorporate the egg. In a separate bowl mix dry ingredients. Add dry to wet ingredients in 2 additions. Mix until the dough becomes a single piece on the mixer head.

Split the dough into two sections. Form into 1 1/2-2 inch diameter logs. Refrigerate 2 hours or as long as overnight. When you’re ready to bake, preheat the oven to 350 degrees. Slice into 1/4 inch thick rounds. Place cookies 1 inch apart on a parchment lined baking sheet. Bake for 10-12 minutes rotating once. The cookies will appear dry when they are done. Allow the cookies to cool on the baking sheet.