Florentines

Let's Cook

1. Step 1.

   Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. In a food processor, pulse the pecans until finely chopped but not powdery, with some small chunks remaining.

2. Step 2.

   In a medium saucepan, combine the butter, brown sugar, and honey. Cook over medium heat, stirring occasionally, until the butter is melted, the sugar is dissolved, and the mixture is smooth, about 8 minutes. Remove from heat and stir in the flour and salt, then the chopped pecans. Fold in the dried cranberries, candied ginger, and orange zest.

3. Step 3.

   Drop leveled teaspoonfuls of the batter onto the prepared baking sheets, spacing them 3 inches apart. Bake until golden brown, 5 to 7 minutes. Let the cookies cool on the baking sheets until set, about 8 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

4. Step 4.

   While the cookies are cooling, in a small microwave-safe bowl, microwave the chocolate chips at 50% power in 30-second intervals, stirring between each, until melted and smooth.

5. Step 5.

   Place the cooled cookies on a piece of parchment paper and drizzle with the melted chocolate. Let sit until the chocolate is set, about 30 minutes.