Everyone is familiar with Valentine’s Day (and know that the go-to sweet on Feb. 14 is chocolate). But there’s another day (and another way) to show your loved ones you care.
January 25 is St. Dwynwen’s Day. St. Dwynwen was a fourth century Welsh princess who was rather unlucky in love, so she became a nun. She prayed for true lovers to have better luck than she did.
Those is Wales celebrate the day by cooking special meals – and desserts – for their sweethearts. What better way to say “I love you” (in Welsh, “dwi’n dy garu di”) than by baking them some crave-worthy cookies?
Glazed Cranberry Pistachio Cookies
Makes about 40 cookies
1 c. butter (2 sticks), softened to room temperature
¾ c. sugar
¾ c. firmly packed light brown sugar
½ tsp. almond extract
2 large eggs
2 ¼ c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 c. chopped fresh cranberries
1 c. roasted shelled pistachios, divided
Glaze
2 ¼ c. confectioners’ sugar, sifted
1 T. light corn syrup or honey
2 T. milk
1 T. cranberry juice or a few drops red food coloring
½ tsp. almond extract
Directions:
In a large bowl with a hand mixer, or in a stand mixer fitted with the paddle attachment, beat butter at medium speed with an electric mixer until creamy; gradually add sugars until thoroughly combined. Add almond extract and eggs. Beat until blended.
In a medium bowl, combine flour, baking powder and salt. Gradually add to butter mixture, beating at low speed until blended. Stir in cranberries and ½ cup of pistachios. Drop by rounded tablespoonfuls spaced 3 inches apart onto ungreased baking sheets.
Bake at 375º for 9 – 12 minutes. allow to cool 5 minutes on baking sheets. Using a spatula, transfer cookies to wire racks to completely cool.
Coarsely chop remaining pistachios. In a medium bowl, whisk all the glaze ingredients until thoroughly incorporated, smooth and lump free. The mixture should be thick enough to coat a utensil. If too thin, stir in more confectioners’ sugar until desired consistency.
Using a spatula or tablespoon, drizzle the glaze to top each cookie, garnishing with remaining pistachios while the glaze is still wet. Allow the cookies to set until glaze is firm, and store in a tightly sealed container or tin for up to 5 days.
Recipe and image by Michelle McGrath, McGrath PR | Media Relations, mcgrathpr.com, on behalf of Massachusetts Cranberries, one of the oldest farmers’ organizations in the U.S., established as Cape Cod Cranberry Growers’ Association in 1888.
