Pistachio-Cranberry Florentine Cookies

A wafer thin piece of toffee - these 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 is a perfect balance. This recipe is small but makes a lot of cookies. You don't have to feel guilty about eating three or four!

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 gobbled these up so fast I didn't have time to enjoy them with tea but I know it would be a great pairing.

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