Need a delicious cookie to serve almost anyone? This is it!

Start to finish: 30 minutes

Makes 36 cookies

Two 5.2-ounce packages peeled chestnuts

1 teaspoon cinnamon

1/2 teaspoon ground dry ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/4 teaspoon table salt

6 tablespoons maple syrup

1/2 cup toasted pepitas (hulled pumpkin seeds)

1/2 cup chopped bittersweet chocolate

1/2 cup dried cranberries

1/4 cup chopped crystallized ginger

Coarse sugar or red sanding sugar

Heat the oven to 350 F. Line a baking sheet with kitchen parchment.

In a food processor, pulse the chestnuts, cinnamon, ginger, cloves, nutmeg and salt until the chestnuts are finely chopped. Transfer to a bowl and mix in the maple syrup, then add the pepitas, bittersweet chocolate, cranberries and crystallized ginger. Mix well, using your hands if necessary. Roll the mixture by the tablespoonful into 1 inch balls, rolling each in your choice of sugar before arranging on the prepared baking sheet. Repeat until all the mixture is used up.

Bake for 10 minutes, then allow to fully cool on the pan. Store in an airtight container at room temperature for 1 week.

Nutrition information per serving: 60 calories; 20 calories from fat (33 percent of total calories); 2 g fat (0.5 g saturated; 0 g trans fats); 0 mg cholesterol; 15 mg sodium; 9 g carbohydrate; 1 g fiber; 5 g sugar; 1 g protein.