White Chocolate Cranberry Cookies

Ingredients

• 1 cup butter or margarine
• 1 package cream cheese
• 2 cups Sugar
• 2 cups Flour
• 1 cup dried cranberries
• 1 cup white chocolate chips

Instructions

1. Heat oven to 325 degrees. In a large mixing bowl, blend the butter and cream cheese well. Add the sugar and beat until fluffy. Slowly stir in the flour, then stir in the cranberries and white chocolate chips. Drop by teaspoonfuls onto greased cookie sheets and bake for 15-20 minutes or until light golden brown. Let cool for 5 minutes before removing from cookie sheets. Finish cooling on wire rack.

Cranberry Cookies With Orange Glaze

Ingredients

• 10 tablespoons (5 oz.) salted butter, softened
• 1 ⅓ cups granulated sugar
• 2 large eggs
• 3 teaspoons orange zest, plus 3 Tbsp. fresh juice, divided (from 1 large orange)
• 2 ½ cups (about 10 5/8 oz.) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon table salt
• ⅛ teaspoon baking soda
• 1 cup white chocolate chips (6 oz.)
• 1 cup chopped fresh or frozen cranberries
• 1 ½ cups (about 6 oz.) powdered sugar

Instructions

1. Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy; gradually add granulated sugar, and beat until well combined. Add eggs, 1 at a time, beating just until blended after each addition. Beat in 2 teaspoons of the orange zest until blended.
2. Stir together flour, baking powder, salt, and baking soda in a small bowl. Add flour mixture to butter mixture gradually, beating on low speed until blended. Stir in white chocolate chips and cranberries.
3. Drop cookie dough by heaping tablespoonfuls 1 1/2 inches apart onto parchment paper-lined baking sheets. Bake in preheated oven until lightly browned on bottom, 15 to 17 minutes. Cool cookies on baking sheets 2 minutes; remove cookies to wire racks to cool completely, about 15 minutes.
4. Whisk together powdered sugar, orange juice, and remaining 1 teaspoon orange zest in a small bowl. Drizzle or pipe glaze over cooled cookies; let stand 20 minutes for glaze to set.

Cranberry Walnut White Fudge

Ingredients

• 1 (12 ounce) package white vanilla chips
• 1/2 cup powdered sugar
• 1 (3 ounce) package cream cheese
• 1/2 cup vanilla frosting
• 3/4 cup chopped walnuts
• 2/3 cup dried sweetened cranberries
• 1 teaspoon grated orange peel

Instructions

1. Line 9 inch square pan with foil. Spray lightly with cooking spray.
2. Melt vanilla chips in small saucepan over low heat, stirring until smooth. Remove from heat.
3. Combine powdered sugar, cream cheese and frosting; blend well. Stir in melted vanilla chips, walnuts, cranberries and orange peel. Spread in sprayed pan.
4. Refrigerate about 1 hour or until firm.
5. Remove fudge from pan by lifting foil. Cut fudge into squares. Serve.

White Chocolate Layer Cake With Cranberry Filling

Ingredients

• 1 (12 ounce) package fresh cranberries
• 1 1/4 cups granulated sugar
• 1/4 cup cranberry juice
• 2 teaspoons finely shredded orange peel
• 2 teaspoons lemon juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 8 ounces white baking chocolate, chopped
• 2 1/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 10 tablespoons butter, softened
• 1 1/3 cups granulated sugar
• 4 eggs
• 1 1/2 teaspoons vanilla
• 1 1/4 cups milk
• 12 ounces white baking chocolate, chopped
• 1 cup butter, softened
• 2 teaspoons vanilla
• 2 cups powdered sugar

Instructions

1. FILLING:.
2. In a medium saucepan, combine cranberries, the 1-1/4 cups granulated sugar, the cranberry juice, orange peel, lemon juice, cinnamon, ginger, and cloves.
3. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened. Transfer filling to a medium bowl.
4. Cover and chill for 2 hours. Transfer to a blender or food processor. Cover and blend or process until smooth.
5. CAKE:.
6. Meanwhile, preheat oven to 350 degrees F. Grease the bottoms of two 9x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set aside.
7. In a medium saucepan, cook and stir the 8 ounces white chocolate over low heat until melted.
8. In a medium bowl, combine flour, baking powder, and salt, set aside.
9. In a large bowl, beat the 10 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the 1 1/3 cups granulated sugar, beating until combined.
10. Add eggs one at a time, beating after each addition. Beat in the 1 1/2 teaspoons vanilla.
11. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined.
12. Spread batter in the prepared cake pans.
13. Bake about 30 minutes or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes.
14. Remove layers from pans. Peel off waxed paper. Cool completely on wire racks.
15. FROSTING:.
16. In a medium saucepan, cook and stir the 12 ounces white chocolate over low heat until melted.
17. Cool for 20 minutes. In a large bowl, beat the 1 cup butter on medium to high speed until fluffy.
18. Beat in melted white chocolate and the 2 teaspoons vanilla. Gradually beat in powdered sugar.
19. ASSEMBLY:.
20. Use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate. Spread with one-third of the filling.
21. Top with the second layer; spread with one-third of the filling.
22. Top with the third layer; spread with the remaining filling.
23. Top with the fourth layer, cut side down.
24. Spread top and side of cake with frosting. If desired, cover loosely and chill for up to 24 hours. Let stand about 30 minutes at room temperature before serving, if chilled.
25. Makes 16 servings.

Cranberry and White Chocolate Cheesecake

Ingredients

• 1 ts Cornstarch
• 3 c Sour cream
• 1 c Graham cracker crumbs
• 2 oz White chocolate, chopped
• 3/4 c Sugar
• 2 tb Butter melted
• Grated white chocolate for
• 2 c Cranberries
• 2 pk 8-oz cream cheese
• Garnish if desired
• 1/3 c Sugar
• 4 oz White chocolate, chopped
• 2 ts Vanilla
• 3 Eggs
• pn Salt

Instructions

1. Crust: Stir crumbs with butter until well moistened; stir in chocolate. Press into the bottom of a greased 9-inch springform pan. Centre pan on a 20 X 14 inch piece of foil; press up tightly around side of pan. Bake in 325F oven for 8 minutes. Let cool on a rack. Cake: In a double boiler melt chocolate. Let cool. In a large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Stir in vanilla, chocolate and salt; stir in sour cream. Pour onto crust. Set cake pan onto a larger shallow pan; pour in enough hot water to come 1 ~ inch up the side. Bake at 325F for 1 1/4 hours or until the edge is set but centre still jiggles slightly. Turn oven off; let cool in oven for 1 hour. Remove from larger pan and remove foil; let cool on a rack. Cover and refrigerate over night. Glaze: In saucepan cook cranberries and 1/4 cup water, partially covered, just until boiling. Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped. Drain, reserving juice and berries seperately. Remove cake from pan; place on cake plate. Return juice to saucepan; blend in cornstarch. Cook, whisking, until boiling and thickened; let cool slightly. Spoon berries around edge of the cake. Spoon glaze over top. Refrigerate for 1 hour or until set. Garnish with chocolate gratings. Canadian Living December 1993

Chocolate Chip Cookies

Ingredients

• 2 1/2 cups brown sugar firmly packed
• 1 1/2 cups butter flavor Crisco
• 2 Tbsp milk
• 2 Tbsp vanilla
• 1 cup semi sweet choc. chunks
• 1 cup milk choc. chips
• 1 cup vanilla chips
• 2 Eggs
• 3 cups+2 Tbsp flou
• 2 tsp salt
• 1 1/2 tsp baking soda

Instructions

1. Combine brown sugar, butter-flavor Crisco, milk and vanilla in large bowl. Beat at medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Mix until blended. Stir in chocolate chunks, vanilla chips and chocolate chips with a spoon. Drop by rounded tablespoonfuls 3 " apart onto ungreased baking sheet. Bake at 375 for 8 to 10 minutes. Cookies will look light and moist. DO NOT OVERBAKE ! Cool 2 minutes on a baking sheet before removing to cooling rack.

White Chocolate Fresh Cranberry Coffee Cake

Ingredients

• 3/4 cup butter
• 1 1/2 cups brown sugar, packed, divided
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 pinch salt (less than 1/8 teaspoon)
• 1 cup buttermilk
• 2 cups fresh cranberries
• 1 cup white chocolate chips, divided

Instructions

1. Preheat the oven to 350°F.
2. Grease an 8" square pan, metal or glass.
3. Using an electric beater or strong whisk, beat the butter and 1 cup of the brown sugar together in a large bowl until the mixture is light and fluffy.
4. Beat in one egg until thoroughly incorporated.
5. Repeat with the second egg.
6. In another bowl, mix the flour, baking soda, baking powder, and salt together. Alternate adding the dry mixture and buttermilk in this way: add a third of the dry mixture then half the buttermilk followed by a third of the dry mixture and the rest of the buttermilk. Add the remaining flour mixture and gently stir until you have a rich looking batter.
7. Add the cranberries and 3/4 cup of white chocolate chips.
8. Pour the batter into the pan, smoothing it out.
9. Sprinkle 1/2 cup brown sugar and 1/4 cup white chocolate chips on top. Bake in the center of oven for 1 1/4 hours (75 minutes) until the center is firm when you gently press it.
10. Allow the pan to cool on a rack for at least 20 minutes before removing the cake from the pan.

Double Chocolate Cranberry Bread

Ingredients

• 200 grams All purpose flour sifted
• 40 grams cocoa powder sifted
• 2 tsp Baking powder
• 1/2 tsp Salt
• 3/4 cup sugar
• 1 large egg room temperature
• 3/4 cup Milk room temperature
• 6 tbsp Butter melted and cooled
• 1 cup Fresh cranberries halved, washed, and patted dry
• 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 325. Grease a loaf pan with nonstick spray or shortening.
2. In a large bowl, combine flour, cocoa powder, baking powder, salt, and sugar. Whisk until well incorporated.
3. Beat egg, milk, and butter until combined. Slowly add flour, pausing between additions to allow for full incorporation. Stir in cranberries and chocolate chips, taking care not to overmix.
4. Pour into loaf pan and bake for 60-70 minutes, or until a tester inserted comes clean. Let cool for 30 minutes before enjoying.

Ultimate Chocolate Chip Cookies

Ingredients

• 3/4 cup Crisco (butter sticks)
• 1 1/4 cup packed brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla
• 1 egg
• 1 3/4 cup flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 cup semi-sweet chocolate chips
• 1 cup coarsely chopped pecans (optional)

Instructions

1. Combine Crisco, brown sugar, milk and vanilla in a large mixer. Beat at medium speed on electric mixer until well blended. Beat egg into creamed mixture. In a separate bowl combine four, salt and baking soda. Mix into the creamed mixture until blended. Stir in chocolate chips and pecans. Drop rounded tablespoons of dough onto an ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. Cool two minutes, remove from cookie sheet and enjoy!

Absolutely Amazing White Chocolate Rasberrycookies Recipe

Ingredients

• 11 ounces of white chocolate... either bakers bar or chips
• .5 cup of butter or margerine
• a cup of sugar
• a pinch of salt
• 2 eggs
• 2.75 or 23/4 cups of flour
• i dont really like shortening but you can put some in about 1/2 tsp.
• seedless rasberry jam

Instructions

1. 1. Grease baking sheet and set oven for 375
2. 2. chop 4 ounces of white chocolate... set to the side
3. 3. put another 4 ounces into a pan and melt, stiring it alot ... cool
4. 4. in seperate bowl beat the butter with a mixer on high speed, then add the sugar, salt, and baking soda.Beat in melted white chocolate and eggs. MIx in flour. stir in the remaning choped white chocolate.
5. 5. bake for 7 to 9 minutos, cool and ENJOY!!!
6. melt the jam and scoop a little on topo of each cookie
7. (optional) drizzle melted white, milk, or dark chocolate over to make them look nicer =)
8. i got this from an AMAZING BOOK called cookie classics and it was only 3.50 they have a lot of great recipies

Pumpkin Oatmeal Cookies with Chocolate Chunks and Cranberries

Ingredients

• 1/2 cup butter (melted (8 tablespoons/1 stick))
• 1/2 cup maple syrup
• 1 egg
• 1/2 cup pumpkin puree (canned or homemade)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon fine grain salt
• 3/4 cup old-fashioned oats
• 1 cup whole wheat flour
• 1 cup chocolate chunks ((or chips, dark chocolate or semi sweet))
• 1 cup dried cranberries

Instructions

1. Preheat your oven to 350 degrees F and line a baking sheet (or two) with a silicone baking mat or parchment paper.
2. In a medium or large bowl, whisk together the melted butter (1/2 cup - I like to melt it right in the bowl to save on dishes), maple syrup (1/2 cup), 1 egg, pumpkin puree (1/2 cup), and vanilla extract (1/2 teaspoon).
3. Add the baking soda (1/2 teaspoon), cinnamon (1 teaspoon), pumpkin pie spice (1/2 teaspoon), and salt (1/4 teaspoon). Whisk together until well combined.
4. Add the oats (3/4 cup) and the whole wheat flour (1 cup) and stir with a wooden spoon until just combined.
5. Fold in the chocolate chunks (1 cup) and the dried cranberries (1 cup) with a wooden spoon.
6. Drop by rounded spoonful on prepared baking sheet(s). Optional: add more chocolate chunks and dried cranberries to the tops of the cookies before baking. Bake for 15 minutes at 350 degrees F. Allow to cool for 3-5 minutes on the baking sheet, then transfer to a wire rack to cool.

White chocolate candy cane cookies

Ingredients

• 120g unsalted butter, softened
• 85g light brown soft sugar
• 65g golden caster sugar
• 1 medium egg
• 1 tsp vanilla bean paste
• 180 plain flour
• ½ tsp bicarbonate soda
• 180g white chocolate, broken into chunks
• 3 peppermint candy canes, lightly crushed in a sealed food bag

Instructions

1. Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks, most of the candy canes and ¼ tsp fine sea salt.
2. Roll the mixture into 10 even-sized balls, about 50g each, between the palms of your hands, then freeze for 30 mins on a baking sheet. Transfer the cookies to the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Sprinkle over the remaining crushed candy canes. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.

Oatmeal Cranberry White Chocolate Chip Cookies Recipe

Ingredients

• 2/3 cup butter, softened
• 2/3 cup brown sugar, packed
• 2 eggs
• 1 1/2 cups old-fashioned oats, not instant
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 6 ounce package of Craisins (Ocean Spray brand is fine)
• 2/3 cup white chocolate chips

Instructions

1. Beat the butter and sugar until light and fluffy and then beat in the eggs. In a separate bowl, combine the flour, oats, baking soda, and salt.
2. Add the flour mixture in several additions; using an electric mixer is fine. Stir in the cranberries and chocolate chips with a sturdy spoon. Drop the batter by rounded teaspoonfuls (I used a standard soup spoon) onto an ungreased cookie sheet. Bake at 375 for 10-12 minutes or until golden brown. Cool on a wire rack.

Cranberry Crumble Bars

Ingredients

• 1/2 cup granulated sugar
• 1/4 cup orange juice
• 1/4 cup water
• 2 cups fresh cranberries
• 1 tablespoon grated orange peel
• 1/2 teaspoon ground cinnamon
• 3/4 cup packed brown sugar
• 1/2 cup butter or margarine, softened
• 1 1/2 cups quick-cooking or old-fashioned oats
• 1 cup Gold Medal™ all-purpose or whole wheat flour
• 1/4 teaspoon salt

Instructions

1. In 1 1/2-quart saucepan, mix granulated sugar, orange juice and water. Heat to boiling. Stir in all remaining Cranberry Filling ingredients. Cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool.
2. Heat oven to 400°F. In medium bowl, mix brown sugar and butter. Stir in all remaining Bar ingredients until crumbly. Press half of the crumbly mixture in ungreased rectangular pan, 13x9x2 inches. Spread with filling. Top with remaining crumbly mixture; press lightly.
3. Bake about 20 minutes or until light brown. For bars, cut into 8 rows by 6 rows while warm.

Cranberry Noels

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 0.75 cup sugar
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 2.5 cups all-purpose flour
• 0.5 teaspoon salt
• 0.75 cup dried cranberries
• 0.5 cup chopped pecans

Instructions

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.
2. Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
3. Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.

White Chocolate Chip Oatmeal Cookies

Ingredients

• 1 cup butter
• 1 cup light brown sugar
• 1 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1.5 cups rolled oats
• 2 cups white chocolate chips
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the eggs, one at a time, and then the vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

vegan cranberry brown sugar cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 1/2 cups Florida Crystals® Organic Light Brown Raw Cane Sugar
• 1/2 cup almond butter
• 1/2 cup unsweetened apple sauce
• 3 tbsp coconut oil
• 1 tsp vanilla extract
• 3/4 cup dried cranberries
• 2 cups Florida Crystals® Organic Powdered Raw Cane Sugar
• 3-4 tbsp orange juice

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
2. In a medium bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, nutmeg, and cloves. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar, almond butter, applesauce, coconut oil, and vanilla until well combined, about 1 minute. Add flour mixture and mix at low speed until just combined. Add cranberries and mix at low speed until just combined.
4. Using a 2-ounce ice cream scoop, drop dough onto prepared baking sheets. Flatten slightly with the palm of your hand. Bake for 10-12 minutes or until golden brown around the edges. Remove from oven and allow resting for 5 minutes. Transfer cookies to cooling rack.
5. While the cookies cool, make the orange glaze. Combine powdered sugar and orange juice and whisk until smooth. Drizzle over the completely cooled cookies. Enjoy!

vegan cranberry brown sugar cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 1/2 cups Florida Crystals® Organic Light Brown Raw Cane Sugar
• 1/2 cup almond butter
• 1/2 cup unsweetened apple sauce
• 3 tbsp coconut oil
• 1 tsp vanilla extract
• 3/4 cup dried cranberries
• 2 cups Florida Crystals® Organic Powdered Raw Cane Sugar
• 3-4 tbsp orange juice

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
2. In a medium bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, nutmeg, and cloves. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar, almond butter, applesauce, coconut oil, and vanilla until well combined, about 1 minute. Add flour mixture and mix at low speed until just combined. Add cranberries and mix at low speed until just combined.
4. Using a 2-ounce ice cream scoop, drop dough onto prepared baking sheets. Flatten slightly with the palm of your hand. Bake for 10-12 minutes or until golden brown around the edges. Remove from oven and allow resting for 5 minutes. Transfer cookies to cooling rack.
5. While the cookies cool, make the orange glaze. Combine powdered sugar and orange juice and whisk until smooth. Drizzle over the completely cooled cookies. Enjoy!

Half-Moon Cookies

Ingredients

• 0.75 cup all-purpose flour
• 0.5 cup whole-wheat flour
• 0.5 teaspoon baking soda
• 0.75 teaspoon coarse salt
• 6 tablespoons unsalted butter, room temperature
• 0.5 cup plus 1 tablespoon granulated sugar
• 1 large egg
• 0.5 teaspoon pure vanilla extract
• 0.333 cup buttermilk
• 0.75 cup fresh berries, such as raspberries, blueberries, or blackberries
• 2 cups confectioners' sugar
• 1 tablespoon plus 1 teaspoon honey
• 1 teaspoon fresh lemon juice
• 1.5 teaspoons unsweetened cocoa powder

Instructions

1. Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a bowl. In another bowl, beat butter on medium speed until smooth, about 2 minutes. Add 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes. Beat in egg and vanilla. Add flour mixture in 3 batches, alternating with 2 additions of buttermilk, beating until just combined (do not overmix). Refrigerate dough until firm, about 1 hour.
2. Roll 1- or 1 1/2-tablespoon pieces of dough into balls; place 2 inches apart on parchment-lined baking sheets. Bake until bottoms turn golden, rotating sheets halfway through, about 10 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored at room temperature up to 1 day.
3. Cook berries and remaining 1 tablespoon granulated sugar in a small saucepan over medium-high heat, stirring and crushing berries until soft and juices have been released. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible, and let cool completely.
4. Whisk together confectioners' sugar, honey, lemon juice, and 2 tablespoons water in a small bowl. Transfer half of icing to another bowl, and whisk in 1 teaspoon more water. Divide remaining portion in half again, and stir 1/2 teaspoon berry puree into one part, and cocoa powder and 3/4 teaspoon water into other. Spread white icing on half of each cookieâ??s flat side and fruit or chocolate icing on other half. Let set 30 minutes before serving.

Raspberry Brownie Cookie Bars

Ingredients

• 1 box Betty Crocker™ Fudge Brownie Mix
• 1/2 cup water
• 1/4 cup vegetable oil
• 3 eggs
• 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
• 1/2 cup butter, softened
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 1 1/2 cups milk chocolate chips
• 1/2 cup raspberry preserves
• 2/3 cup chopped pecans

Instructions

1. Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan.
2. In large bowl, stir brownie mix, water, oil and 2 of the eggs until blended. Spread half of the batter in pan.
3. In medium bowl, stir cookie mix, butter and remaining 1 egg until soft dough forms. Spoon cookie dough over brownie batter in pan; pat with spoon to form second layer. Pour remaining brownie batter evenly over cookie dough.
4. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean.
5. Meanwhile, in small saucepan, heat condensed milk and chocolate chips over medium heat, stirring constantly, until chips are melted and mixture is smooth. Pour over warm brownie base. Drop teaspoonfuls of raspberry preserves on condensed milk mixture. Sprinkle with pecans. Bake 18 to 20 minutes longer or until top is set. Cool completely, about 1 hour. Use foil to lift from pan. Cut into 6 rows by 4 rows.

Wild Cranberry Orange Muffins

Ingredients

• 1 cup bottled cranberries or 1 cup canned cranberries, drained
• 2 tablespoons orange peel, freshly grated
• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup egg substitute
• 1/2 cup orange juice
• 1/2 cup vegetable oil
• 1/2 cup pecans or 1/2 cup walnuts, chopped

Instructions

1. Mix cranberries and orange peel, and set aside.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. In a small bowl, combine egg substitute, orange juice, and oil.
4. Add all at once to the flour mixture.
5. Fold in cranberries and nuts.
6. Spoon batter into greased or paper-lined muffin cups.
7. Fill muffins cups about 2/3 full.
8. Bake in a preheated 375 degree oven for 25 minutes or until done.

Cranberry Nut Bread or Muffins

Ingredients

• 2 c Granulated sugar
• 1 ts Salt
• 2 Eggs beaten
• 1 c Orange juice
• 1 c Pecans chopped
• 3 ts Baking soda
• 2 c Cranberries cut in half
• 4 c All-purpose flour
• 1/4 c Butter (1/2 stick); melted

Instructions

1. Grease 2 (9- by 5-inch) loaf pans or 18 to 24 muffin pans (or use cupcake liners). Preheat oven to 325 degrees. Sift flour, sugar, salt and baking soda together into bowl. In a separate bowl, beat together butter, eggs and orange juice. Add to flour mixture; stir just until blended. Stir in cranberries and pecans. Transfer batter to prepared pans. Bake loaves for about 1 hour and 10 minutes, muffins about 30 minutes. Test for doneness by inserting a toothpick in the center; it should come out clean. Remove immediately from pans; let cool on rack. Wrap in foil and refrigerate or freeze. Yield: 2 loaves or 18 to 24 muffins. Recipe Source: St. Louis Post-Dispatch - 12-21-1998 By Judy Wickersham Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

Cranberry Orange Biscotti

Ingredients

• 1/4 c Margarine or butter
• 3 Eggs
• 1/2 c Sugar
• 1/4 c Almonds; chopped
• 3 c All-purpose flour
• 1/2 c Brown sugar; firmly packed
• 2 ts Orange peel; grated
• 3 ts Baking Powder
• 3/4 c Sweetened dried cranberries
• 4 ts Skim milk

Instructions

1. MMMMM---------------------------GLAZE-------------------------------- 1/2 ts Orange peel; grated 1) Heat oven to 350F. Spray 1 large or 2 small cookie sheets with nonstick cooking spray. 2) In large bowl, combine sugar, brown sugar and margarine; beat until well blended. Add 2 tsp orange peel and eggs; beat well. Lightly sppon flour into measuring cup; level off. Stir in flour and baking powder; mix well. Stir in cranberries and almonds. 3) With spray-coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. 4) Bake at 350F for 18-25 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 minutes 5) Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on the cookie sheet. 6) Bake at 350F for 6-8 minutes or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from the sheets; cool completely on wire racks. 7) In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cookies. Let stand until glaze is set. Store tightly covered. Source: Pillsbury Fast and Healthy Magazine Nov/Dec 96 Per serving: 612 Calories (kcal); 9g Total Fat; (12% calories from fat); 16g Protein; 118g Carbohydrate; 140mg Cholesterol; 420mg Sodium Food Exchanges: 5 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 Other Carbohydrates Converted by MM_Buster v2.0n.

Cranberry Chocolate Chip Cookies

Ingredients

• 1 cup margarine
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 2 cups flour
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips
• 1 cup white chocolate chips
• 1 1/2 cups dried cranberries

Instructions

1. Cream together first 5 ingredients.
2. Slowly add remaining ingredients and mix to combine.
3. Drop by rounded Tablespoons onto cookie sheet.
4. Bake at 350 degrees for 8-10 minutes or until golden brown. Cool on wire rack for a few minutes.

"subway" White Chocolate Macadamia Nut Cookies

Ingredients

• 1 lb butter
• 1 2/3 cups brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon vanilla
• 4 1/4 cups all purpose unbleached white flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 (12 ounce) bag white chocolate chips
• 1 1/4 cups macadamia nuts, chopped

Instructions

1. •Make sure the oven keeps the right temperature. The cookies may need a minute or two more or less than stated.
2. •Preheat oven to 350 degrees F.
3. •Line baking sheets with parchment paper (no need to grease).
4. •Measure flour, baking soda and salt in a large bowl and blend together. Set aside.
5. •In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.
6. •Add brown sugar and beat again. Scrape down the bowl and add the granualted sugar. Beat until fluffy.
7. •Add eggs one at a time, beating after each addition.
8. •Add vanilla, beat and scrape again.
9. •On low speed, add flour mixture 2 cups at a time, and mix well.
10. •Mix in white chocolate and macadamia nuts. Mix only until blended.
11. •Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.
12. •Bake at 350 degrees for 10-12 minutes or until lightly browned. Do NOT over bake these cookies. They continue to bake for a few minutes after they are removed from the oven.
13. •Transfer to cooling racks. Store in air tight container or plastic bag to stay soft and moist.
14. •Makes 48 warm and gooey cookies.

Double Chocolate Buckwheat Crinkle Cookies

Ingredients

• 8 ounces / 225g 70% chocolate, coarsely chopped, divided
• 1/4 cup / 55g unsalted butter or dairy-free butter
• 3 tablespoons almond butter
• 2 large eggs
• 1 cup 200g light brown sugar
• 2 teaspoons vanilla extract
• 3/4 cup / 105g buckwheat flour
• 3 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine grain sea salt

Instructions

1. Preheat the oven to 375 F. Line two baking sheets with parchment paper.
2. Fill a medium saucepan one-quarter full with water and bring to a simmer over medium-high heat. In a large heatproof bowl combine 7 ounces (200g) of the chocolate, butter, and almond butter, and place over the simmering water. Stir until the chocolate is nearly all melted, then remove from the heat. Stir again after a minute or so, the residual heat will continue to melt the chocolate.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, brown sugar, and vanilla and beat on high speed until the eggs are pale and thick, about 5 minutes. Pour in the melted chocolate and beat on medium speed until thick, another minute or so.
4. In a small bowl, stir together the buckwheat flour, cocoa powder, baking soda, and salt. Fold this into the batter with a spatula. Scoop 1 1/2-tablespoon mounds of dough onto each baking sheet, leaving 2-inches of space between. Lightly press small pieces of the remaining chocolate into the top of each cookie.
5. Bake for 8 to 9 minutes, until the edges of the cookies are crispy but the centers are soft. These are cookies you want to be careful not to overbake. They might look a little underdone, but they will set during cooling. Cool on the pan for 10 minutes, or until you are able to pick the cookies up without them falling apart. They will keep for three days in an airtight container.

Black and Ruby Cookies

Ingredients

• .5 cup granulated sugar
• .3333 cup unsalted butter, softened
• 1 large egg
• .3333 cup buttermilk
• .5 teaspoon vanilla extract
• .75 cup all-purpose flour
• .5 cup rye flour
• .5 teaspoon baking soda
• .5 teaspoon kosher salt
• 3.5 ounces dark chocolate, chopped (about 1/2 cup)
• 1 tablespoon light corn syrup
• 3.5 ounces ruby chocolate or white chocolate, chopped (about 1/2 cup)
• Pinch of salt
• 1 cup heavy cream
• Gold leaf (optional)

Instructions

1. Preheat oven to 350°F. Line two rimmed 18-by-13-inch baking sheet with parchment paper.
2. In a stand mixer fitted with a paddle attachment, beat the sugar and butter on low speed until blended. Increase the speed to medium and beat until the mixture is pale yellow and fluffy, scraping down the bowl once or twice, 2 to 5 minutes. Beat in the egg. Scrape down the bowl once more. In a small bowl, mix the buttermilk and vanilla; on low speed, beat into the butter mixture.
3. In a separate medium bowl, stir together the all-purpose flour, rye flour, baking soda, and salt. Add the flour mixture to the butter mixture in the stand mixer. Beat on low speed until the dough comes together (the dough will seem sticky but you want it to look that way!).
4. Using a 2-inch cookie scoop, scoop out 8 cookies and arrange them on the sheet pan, spaced at least 1 1/2 inches apart (alternatively, you can use a 1 1/2-inch cookie scoop to make 12 cookies; reduce baking time accordingly). Bake until the edges of the cookies are golden brown, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 2 hours and up to overnight. Make the dark chocolate and ruby ganaches
5. Place dark chocolate and corn syrup in a medium bowl; place ruby chocolate and salt in a separate medium bowl. Heat 1 cup heavy cream in a small saucepan until just about to simmer. Pour 1/2 cup hot cream into each bowl of chocolate; let stand for 1 minute. Using separate spatulas or whisks, stir the ruby chocolate ganache until chocolate is melted; repeat with dark chocolate ganache. Set aside both bowls to cool slightly until thickened enough to spread on the cookies, about 10 minutes. Transfer each ganache to a piping bag and snip a small tip off the end of each.
6. To decorate, turn all the cookies so their flat bottoms are facing up on the wire rack. Pipe dark chocolate ganache over half of each cookie to form a semi-circle; smooth the chocolate with an offset spatula. Pipe ruby chocolate ganache on the other side, taking care to create a sharp, clean line in the middle; smooth with a clean offset spatula. Let the chocolate set, about 20 minutes.
7. If using the gold leaf, use a small paintbrush to dab small pieces of gold leaf on top of the cookies. Enjoy!

Fabulous White Chocolate Macadamia Nut Cookies Recipe

Ingredients

• Fabulous White Chocolate Macadamia Nut Cookies
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 (12-ounce) package or 2 cups white chocolate chips
• 1 Cup macadamia nuts, coarsely chopped

Instructions

1. Preheat oven to 375*F (190*C).
2. In a medium bowl, mix together flour, baking soda and salt; set aside.
3. In large mixing bowl, with an electric mixer at medium speed, cream together the butter and both sugars until light and fluffy. Beat in the egg and vanilla. Gently stir in flour mixture until just combined.
4. Fold in the white chocolate and macadamia nuts.
5. Drop cookies by rounded tablespoonfuls onto a non-stick cookie sheet (or lined with parchment paper) about 1-inch apart.
6. Bake for 9 to 12 minutes or until lightly golden, turning cookie sheet around after 5 minutes to ensure even browning.
7. Transfer cookies to a wire rack and cool completely.
8. Store in airtight container.
9. Makes about 5 dozen cookies.

Cranberry Blueberry Bundt Cake Recipe

Ingredients

• 4 oz cream cheese, room temperature
• 8 oz roll of blueberry or berry covered goat cheese
• 1 1/2 cups sugar
• 3 eggs
• 1 tsp vanilla ( or 1 tsp orange or almond extract )
• Optional: a little grated orange rind
• 2 cups chopped cranberries
• 3 cups flour
• dash salt
• 2 tsp baking powder
• 1/2 cup chopped walnuts

Instructions

1. Beat the cheeses until smooth and creamy
2. Beat in the egg then sugar and vanilla
3. Sift flour and baking powder and salt
4. Beat into creamed mixture until smooth
5. Batter will be thick
6. Stir in the chopped cranberries and nuts
7. Place into a well greased and floured bundt pan
8. Bake in a preheated 350F oven until tested done in center with wooden toothpick, about 50- 55 minutes
9. Briefly cool in pan
10. Invert to cool completely
11. Wrap in foil
12. Let flavors mellow a few hours or overnight before serving

Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon Salt
• 1/2 cup butter (1 stick) softened
• 1/2 cup Crisco
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large Eggs
• 2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate (12-oz. pkg.)

Instructions

1. PREHEAT oven to 375° F.
2. COMBINE flour, baking soda and salt in small bowl.
3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture. Stir in chocolate chips.
6. Drop by rounded tablespoon onto ungreased baking sheets.
7. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

White Chocolate Cranberry Granola Bars

Ingredients

• 1/4 cup sugar
• 1/4 cup honey
• 1/4 cup light maple syrup
• 2 tablespoons peanut butter
• 1 egg white
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 2 cups old fashioned oats
• 1 1/2 cups crisp rice cereal
• 1/3 cup vanilla chip
• 1/4 cup dried cranberries
• 1/4 cup walnuts

Instructions

1. In a large bowl, combine the first seven ingredients.
2. Combine the flour, baking soda, cinnamon and allspice; stir into sugar mixture.
3. Stir in the oats, cereal, chips, cranberries and walnuts.
4. Press into a 13-in. x 9-in. baking pan coated with cooking spray.
5. Bake at 350° for 18-20 minutes or until golden brown.
6. Cool on a wire rack.
7. Cut into bars.
8. Store in an airtight container.

Pistachio White Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened
• 1/2 cup shortening
• 2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup oats, uncooked
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 12 ounces white chocolate chips
• 1 1/2 cups pistachios, chopped

Instructions

1. In a large bowl, beat butter, shortening and sugar at medium speed until fluffy.
2. Add eggs and vanilla, beat until just blended.
3. In a separate bowl, combine flour, oats, baking powder and baking soda; gradually add to butter mixture, beating until just blended.
4. Stir in white chocolate chips and pistachios.
5. Drop by teaspoonfuls onto ungreased baking sheets.
6. Bake at 350F for 10-12 minutes , until lightly browned.
7. Cool 2 minutes on baking sheets, finish cooling on wire racks.

Cranberry-Orange Muffins

Ingredients

• 1/2 cup melted butter
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1/4 cup whole milk
• 1 cup orange juice
• 1 1/4 cups flour
• 1 cup whole wheat flour
• 1 tablespoon orange zest
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup thawed and well drained frozen cranberries or 1 cup fresh cranberries

Instructions

1. Set oven to 400°F.
2. Line muffin cups with paper baking cups.
3. In a bowl, blend together melted butter and brown sugar using a wooden spoon.
4. Whisk in eggs, one at a time.
5. Stir in vanilla, milk and orange juice.
6. In another bowl, combine the flours, orange peel, baking powder, cinnamon and salt.
7. Make a well in the dry ingredients, and pour in orange juice/milk mixture.
8. Blend JUST until combined.
9. Gently stir in cranberries.
10. Divide batter between prepared muffin tins.
11. Bake for 22-25 minutes, or until muffins test done.
12. Turn out on a cooling rack.
13. Note: These muffins freeze beautifully.

White Chocolate Cranberry Bark Recipe

Ingredients

• 6 oz. white chocolate
• 1/2c dried,sweetened cranberries,coarsely chopped
• 2Tbs. candied orange peel,finely chopped

Instructions

1. Line a baking sheet with parchment or waxed paper;set aside
2. Melt white chocolate in a small saucepan over low heat,stirring occasionally,until smooth. Remove from heat and stir in 1/4c of the cranberries and 1 Tbs. orange peel.
3. Pour chocolate mixture onto lined baking sheet and spread very thinly into roughly 12x10" rectangle. Sprinkle remaining cranberries and orange peel over top. Let set in dry,cool location. Once bark is hard,break into shards.

Cranberry-White Chocolate Cookies

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ⅛ teaspoon baking soda
• ½ cup butter, softened
• 1 ⅓ cups sugar
• 2 large eggs
• 1 ½ cups white chocolate morsels
• 1 (6-ounce) package sweetened dried cranberries

Instructions

1. Combine flour and next 3 ingredients; set aside.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
3. Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.
4. Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.
5. Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.
6. Note: For testing purposes only, we used Craisins for sweetened dried cranberries.

Chocolate Cake Mix Cranberry Bars

Ingredients

• 1 (14 ounce) package vanilla caramels, unwrapped
• 2/3 cup half-and-half cream, divided
• 1 (18 1/4 ounce) box German chocolate cake mix
• 1/4 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1 (16 ounce) can whole berry cranberry sauce
• 1/2 cup pecans, chopped

Instructions

1. Preheat oven to 350 degrees F & grease a 13"x9" baking pan.
2. In a heavy saucepan, heat caramels & 1/3 cup of the half & half, over low heat, stirring occasionally, until caramels are melted. Then, stir until smooth & remove from heat & set aside.
3. In a mixing bowl, beat cake mix, remaining 1/3 cup half & half, butter & vanilla until smooth. Pat half of this mixture into bottom of prepared baking pan & bake 10 minutes.
4. Remove from oven & spread evenly with warm caramel mixture.
5. In another bowl, stir cranberry sauce, then spoon over caramel layer.
6. Sprinkle remaining cake mixture over cranberry layer, then top with a sprinkling of pecans.
7. Return to oven & bake another 30 minutes.
8. Cool in pan on wire rack before cutting into bars.

Gooey Cranberry Crumb Cake

Ingredients

• 6 tablespoons (3/4 stick; 85 grams) butter, cut into pieces, at room temperature, plus more for
• the pan
• 1 ½ cups (300 grams) packed light brown sugar
• ¾ cup (102 grams) all-purpose flour
• ½ teaspoon kosher saltsrf

Instructions

1. Prepare oven and pan: Preheat the oven to 350°F. Butter a 13 x 9-inch baking pan and line it with parchment paper, leaving a 2-inch overhang on the two long sides. Butter the parchment.
2. Prepare the Crumb: In a medium bowl, whisk together the brown sugar, flour, and salt. Add the butter and, with an electric mixer on medium speed, mix it in. The mixture should look like evenly moistened sand. Set aside.
3. Prepare the Cake: In another medium bowl, whisk together the flour, baking powder, salt, and baking soda. In a large bowl, beat the sugar, butter, and orange zest with the mixer on medium until light and fluffy, about 3 minutes. (Beating the orange zest with the butter allows its flavor to permeate the batter more effectively.) Add the eggs one at a time, mixing well and scraping down the bowl as necessary. Beat in the vanilla. Beat in half of the flour mixture, then the sour cream, and then the remaining flour mixture. Do not overmix.
4. Assemble: Transfer half of the batter to the prepared pan and spread it evenly with an offset spatula. (The layer will be thin.) Sprinkle about 1 cup of the crumb mixture evenly over the top. Top with about half of the cranberries. Dollop the remaining batter over the top of the cranberries and spread it out evenly with the offset spatula. Top with the remaining cranberries. Sprinkle the remaining crumb mixture evenly over the top, squeezing it into various-sized pieces.
5. Bake: Bake the cake until a toothpick inserted into the center comes out with a few moist crumbs attached. If you used fresh cranberries, start checking the cake at around 35 minutes. If the cranberries were frozen, the cake may take up to 55 minutes. Transfer the pan to a rack and let cool completely. Using the parchment overhang, carefully lift out the cake and transfer it to a cutting board to cut and serve. The cake can be stored in an airtight container at room temperature for up to 5 days, or frozen for 1 month; thaw at room temperature before serving. (The sugary topping may become a bit moist over time, but the cake will still taste delicious.)

Chocolate Chip Oatmeal Peanut Butter Cookies Recipe

Ingredients

• 1 cup Crisco (softened)
• 1 cup brown sugar
• 2 cups flour
• 2 eggs (beaten)
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 package chocolate chips
• 1 cup oatmeal
• 1 cup peanut butter
• 1/2 tablespoon vanilla

Instructions

1. In large bowl, add all ingredients alternately and mix well. Using a teaspoon, drop dough on ungreased cookie sheet. Bake at 345 degrees for 10-12 minutes. Let cookies sit for 5-10 minutes - then, ENJOY :)!!

Best Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 0.5 teaspoon salt
• 3 cups all-purpose flour
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Instructions

1. Gather your ingredients, making sure your butter is softened, and your eggs are room temperature.
2. Preheat the oven to 350 degrees F (175 degrees C). Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth.
3. Beat in eggs, one at a time, then stir in vanilla.
4. Dissolve baking soda in hot water. Add to batter along with salt.
5. Stir in flour, chocolate chips, and walnuts.
6. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
7. Bake in the preheated oven until edges are nicely browned, about 10 minutes.
8. Cool on the baking sheets briefly before removing to a wire rack to cool completely.
9. Store in an airtight container or serve immediately and enjoy!

Oatmeal Chocolate Chip Breakfast Cookies

Ingredients

• 2 medium ripe bananas
• 1 cup uncooked Quick Oats
• 1/4 cup chocolate chips

Instructions

1. Preheat oven to 350F. Use a non-stick baking surface/cookie sheet.
2. Combine mashed bananas and oats in bowl. Fold in chocolate chips.
3. Place a tablespoon of the mixture on the cookie sheet.
4. Bake for 15 mins.

Cranberry Shortbread Cookies

Ingredients

• 1 cup unsalted butter at room temperature
• 1/2 cup granulated sugar
• zest of one orange or tangerine (just the orange p not the bitter white pith)
• 1 heaping cup fresh cranberries
• 2 cups all purpose flour
• 1 tsp pure vanilla extract

Instructions

1. Finely chop the cranberries and set aside.
2. Cream the butter, sugar, and zest together until well combined. I do this in my food procesor.
3. Add the flour and extract, and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps.
4. Add the cranberries and pulse just until they are distributed, but don't process too much.
5. Turn the dough out onto a lightly floured board and bring together with your hands. Work it just until it is no longer crumbly.
6. Form the dough into a 10-12 inch log. The longer your log the smaller your cookies will be. Wrap the log in plastic, using the plastic to smooth out the dough and help form your log. Twist the ends tight to seal.
7. Chill the dough for at least 3 hours, or overnight. I like to wrap up my log in a folded towel ~ this helps keep it round as it chills.
8. Preheat the oven to 350F Line a cookie sheet with parchment paper
9. Slice the dough into 1/3 inch slices and place on the cookie sheet, two inches apart. Bake for 10-12 minutes, or slightly longer if you like your cookies crisper. They will be pale on top and just turning golden on the bottom. Note: if your cookies are smaller or thinner than mine, they may take less time to cook.
10. Let them cool for a couple of minutes on the baking sheets and then tranfer them to a cooling rack. Be careful, the cookies are soft and delicate when hot and will firm up as they cool.

Snickerdoodle Croissant Cookies

Ingredients

• 125 grams butter softened
• 175 grams cream cheese softened
• 1/2 cup brown sugar firmly packed
• 1 teaspoon Vanilla
• 1 pinch salt
• 1 2/3 cups Plain flour
• Milk for brushing
• 1/2 cup Pecans toasted and finely chopped
• 2 tbs brown sugar firmly packed
• 3/4 teaspoon Ground cinnamon
• 1/4 teaspoon Ground nutmeg

Instructions

1. Beat butter and cheese in a mixer on medium speed for 30 sec. Add sugar, vanilla and salt and beat until combined, scraping down the sides of the bowl occasionally. Beat in as miuch flour as you can with the mixer. Stir in any remaining flour. Divide dough into three equal portions, shape each portion into a disk. Cover and refrigerate for at least one hour.
2. Combine nuts, sugar, cinnamon and nutmeg and set aside.
3. Preheat oven to 180?C. Roll each portion of dough into a 9-icnh round circle on a sheet of lightly floured baking paper. Lightly brush each round with milk. Sprinkle nut mixture evenly over dough leaving a ? inch border. Cut each round into 12 wedges using a pizza cutter or sharp knife. Roll up each wedge, starting from the wide end. Bend ends around to shape it into a crescent. Place crescents 1 inch apart on ungreased cookie sheets.
4. Bake in oven for 14 minutes or until bottoms are lightly browned. Cool on wire racks.

Butter Pecan White Chocolate Cookies Recipe

Ingredients

• 1 cup unsalted butter softened
• 1-1/2 cups firmly packed light brown sugar
• 1 egg at room temperature
• 1 teaspoon vanilla
• 2-1/2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 12 ounce package white chocolate chips
• 1 cup chopped pecans
• 1 cup powdered sugar

Instructions

1. Cream butter then beat in brown sugar, egg and vanilla.
2. Combine flour, baking soda, cinnamon, ginger and salt then blend into butter mixture.
3. Fold in chocolate chips and pecans then refrigerate until firm.
4. Preheat oven to 375 then lightly grease baking sheets.
5. Break off small pieces of dough and roll between palms into 1" rounds.
6. Dredge rounds in powdered sugar then arrange rounds on prepared sheets 2" apart.
7. Bake 10 minutes then let cool 5 minutes on sheets and transfer to racks and cool completely.

Cranberry Ice-Cream Squares with Chocolate-Cookie Crust

Ingredients

• 1 1/2 c Whole-cranberry sauce
• 1 lb Oreo cookies; (about 42)
• 1 qt Vanilla ice cream
• ; liqueur, if desired
• 1 tb Grand Marnier; or other
• ; orange-flavored

Instructions

1. In a food processor grind the cookies fine and pat half the cookie crumbs firmly into the bottom of a 9-inch-square baking pan lined with plastic wrap. In the large bowl of an electric mixer beat the ice cream with the paddle attachment until it is softened, add the cranberry sauce and the Grand Marnier, and beat the mixture until it is just combined. Spread the ice-cream mixture over the crust, sprinkle the top with the remaining cookie crumbs, and pat the cookie mixture, covered, for 6 hours, or until it is firm, invert a platter over the pan, and invert the pan onto the platter. Unmold the dessert onto the platter, discarding the plastic wrap, and cut it into squares with a serrated knife. Gourmet November 1990

Cranberry Treasures

Ingredients

• 3 3/4 c All-purpose flour; To 4 1/4
• 4 ts Orange Peel; Freshly Grated
• 16 oz Cream cheese softened
• 1/2 c Sugar
• 1 c Miniature Chocolate Chips;
• 1 ts Pure vanilla extract
• 3 tb Sugar
• 1/4 ts Ground Mace
• 1/4 c Water
• 1 c Dried Cranberries -Or-
• 1/2 ts Salt
• 1/2 c milk
• 1/3 c Butter or margarine; Cut Up
• 3 Eggs; Divided Use
• 2 Eggs

Instructions

1. To make filling: In medium bowl of electric mixer, beat cream cheese, 2 eggs, sugar and vanilla until smooth. With spoon, stir in dried cranberries. Cover; refrigerate while preparing dough. To make dough: In large bowl, combine 1 cup flour, sugar, orange peel, undissolved yeast, salt and mace. Heat milk, butter and water until very warm (120 to 130F); stir into dry ingredients. Stir in 2 eggs, 1 egg yolk (reserve one egg white) and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. To shape: Divide dough into 16 equal pieces; roll each to 6-inch circle. Place an equal amount of filling on center of each. Bring dough up around filling, pleating and pinching firmly just above ling to seal. Place 2 inches apart on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Uncover rolls; pinch again, just above filling, to reseal. Lightly beat reserved egg white; brush on rolls. Bake at 350F for 20 to 25 minutes or until golden brown, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks. When cool, tie each with narrow ribbon. Recipe by: Fleischmanns Yeast Posted to Digest bread-bakers.v097.n083 by "Bob & Carole Walberg" on Dec 30, 1997

Cranberry-Chocolate Chunk Cookies

Ingredients

• 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
• Butter and egg called for on cookie mix pouch for drop cookies
• 1 bag (6 oz) 70% cacao bittersweet chocolate chunks (about 1 1/4 cups)
• 3/4 cup dried cranberries
• 2 teaspoons coarse sparkling white sugar

Instructions

1. Heat oven to 375°F.
2. Make dough as directed on pouch for drop cookies. Stir in chocolate chunks and cranberries. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Sprinkle sugar on tops.
3. Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.

No Fail Chocolate Chip Cookies

Ingredients

• 4 Eggs
• 1 C Butter or margarine, softened
• 1 C Shortning
• 1-1/2 C. Brown sugar
• 1-1/2 C. Sugar
• 5-1/2 C. All purpose flour
• 2 tsp. Vanilla extract
• 2 tsp. Baking soda
• 2 tsp. Salt
• 2 C Semisweet chocolate chip
• 1 C Walnuts or pecans (or 1/2 cup) chopped, optional

Instructions

1. In a very large mixing bowl, combine the butter and shortening. Add the sugars and cream until thoroughly blended. Add the eggs and vanilla and beat well. In seperate bowl, measure the flour sifted with the salt and baking soda. Add the flour mixture into the sugars by fourths, stirring after each addition. Add the chocolate chips and nuts, if desired, and mix until all is incorperated. Drop by rounded teaspoons onto an ungreased cookie sheet. Bake for approx. 14 - 15 minutes at 350 degees F. Makes about 100 cookies. These cookies freeze well. A cookie tip: When storing your cookies in anything airtight, place a piece of fresh white bread in the container with your cookies. The bread will keep your cookies soft. When the bread turns rock hard, discard it.

Cookie Day - White Chocolate Macadamia Cranberry Dreams

Ingredients

• 5 Cups Flour
• 1 1/4 teaspoons Baking soda
• 1 1/4 teaspoons Salt
• 1 1/4 Cups Sugar
• 1 2/3 Cups Brown sugar
• 1 2/3 Cups Butter - unsalted
• 3 Eggs Eggs
• 2 Tablespoons Vanilla extract Pure
• 2 Cups Vanilla baking chips
• 1 2/3 Cups Macadamia Nuts - chopped
• 3 Cups Crazins Dried Cranberries

Instructions

1. In a medium bowl sift together flour, baking soda and salt.
2. Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla.
3. Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
4. Roll dough into rolls, wrap with wax paper and chill or freeze. (If you freeze the dough - thaw for at least 1/2 hr). Slice 1 inch slices - cut into 4 and place on baking sheet point up.
5. Preheat oven to 375 degrees F
6. Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly.
7. *For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie.

Pistachio White Chocolate Chip Cookies

Ingredients

• 1 cup of unsalted butter, at room temperature
• 1 cup of sugar
• 1 cup of dark brown sugar, packed
• 2 large eggs
• 2 tablespoons of milk
• 2 teaspoons of vanilla extract
• 2 1/2 cups of flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of kosher salt (can sub table salt)
• 1 cup of rolled oats
• 1 1/2 cups of coarsely chopped pistachios, raw and unsalted
• 1 1/2 cups of white chocolate chips

Instructions

1. Preheat the oven: Set the oven to 350°F.
2. Combine the butter and sugars: Beat together the butter and sugars on high speed for 3 minutes.
3. Add the eggs, milk, and vanilla: Add the eggs, milk and vanilla extract, and beat for 3 minutes, being sure to scrape down the sides of the bowl to ensure even mixing.
4. Combine the dry ingredients, add to wet: In a separate bowl, combine the flour, baking soda, baking powder, salt, and rolled oats. Add the dry ingredients to the butter mixture slowly, being sure to scrape down the sides and bottom of the bowl once or twice to ensure even mixing.
5. Add the nuts and chocolate: Fold in the pistachios and white chocolate chips.
6. Form the cookies: Drop heaping teaspoonfuls onto parchment lined cookie sheets. Add an extra pistachio or two on top of each bit of dough for decoration if desired.
7. Bake: Bake at 350°F for 8 to 10 minutes or until golden brown. Allow to set up on the cookie sheets before moving to a baking rack to cool completely.

Baked Cranberry Oatmeal

Ingredients

• 3 cups skim milk, plus more for serving if desired
• 6 tablespoons packed brown sugar
• 1 1/2 tablespoons margarine
• 2 teaspoons ground cinnamon
• 1 1/2 cups old fashioned oats
• 1 1/2 cups peeled, finely chopped apples
• 3/4 cup dried cranberries
• 3/4 cup coarsely chopped walnuts or 3/4 cup pecans

Instructions

1. Preheat the oven to 350F degrees.
2. Coat a 9 in square pan with nonstick spray.
3. In a large saucepan, bring the milk, brown sugar, margarine, and cinnamon to a boil.
4. Meanwhile, in a large mixing bowl, mix together the oats, chopped apple, cranberries, and nuts; spread evenly into the prepared pan.
5. When the milk mixture begins to boil, pour out evenly over the oatmeal mixture.
6. Bake uncovered for 30-35 minutes, ore until the liquid has been absorbed and the oatmeal is tender.
7. Cut the mixture into 6 servings, scooping each out into a cereal bowl.
8. Garnish with a sliced apple (if desired) and serve with a pitcher of milk.

Cranberry Muffins

Ingredients

• 1 c milk
• 1 c Whole wheat flour
• 2 ts Lemon zest
• 2 tb Molasses
• 1 Egg
• 1 ts Baking soda
• 1 c Fresh cranberries
• 1/4 c Chopped almonds
• 1/4 c Dark brown sugar
• 1/4 c Vegetable oil
• 1 c Unprocessed bran
• 1/2 ts Salt

Instructions

1. Preheat oven to 375. Butter a 9-muffin pan. Combine bran, flour, sugar, soda, salt, cranberries, almonds & zest in mixing bowl. Stir to blend. Combine in another bowl milk, oil, molasses & egg. Stir milk mixture into dry mixture just until combined - do not overmix. Fill muffin cups about 2/3 full. Bake 15-20 minutes until risen & lightly browned. Approximately 10-20 minutes. Per serving (excluding unknown items): 1539 Calories; 88g Fat (50% calories from fat); 38g Protein; 164g Carbohydrate; 214mg Cholesterol; 2524 mg Sodium By Patty on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW #FF2004

Blueberry Cookie Bars

Ingredients

• 2 1/4 cups flour
• 1 cup blanched sliced almonds
• 1/2 cup granulated sugar
• 1/2 teaspoon baking soda
• 3/4 lb cold unsalted butter, cut into pieces
• 1 cold egg
• 1 teaspoon pure vanilla extract
• 3/4 cup blueberry preserves

Instructions

1. Preheat oven to 350 degrees; line a 9-inch square baking pan with a 12-inch long sheet of foil.
2. Using a food processor, mix the flour, almonds, sugar, baking soda and salt until the nuts are finely ground.
3. Add the butter and pulse until coarse crumbs form.
4. Beat together the egg and vanilla; drizzle over the dough mixture.
5. Transfer the mixture to a large bowl and knead with your fingertips until clumpy.
6. Transfer two-thirds of the dough to the pan and press into the bottom to form an even layer.
7. Spread the preserves on top.
8. Dot the top with the remaining dough in clumps.
9. Bake until the edges are lightly golden, 35-40 minutes.
10. Let cool completely.
11. Turn out the pan, remove the foil and cut into squares.

White Chocolate, Strawberry, and Oatmeal Cookies

Ingredients

• ¾ cup all-purpose flour (about 3 1/3 ounces)
• 1 cup regular oats
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup packed brown sugar
• ¼ cup butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• ¾ cup coarsely chopped dried strawberries
• ⅓ cup premium white chocolate chips (such as Ghirardelli)
• Cooking spray

Instructions

1. Preheat oven to 350°.
2. Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.
3. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.

Cranberry Orange Bundt Cake

Ingredients

• 1 (18 ounce) package white cake mix
• 1/3 cup granulated sugar
• 1 cup sour cream
• 1/2 cup vegetable oil
• 4 large eggs
• 1 1/2 cups cranberries, coarsely chopped
• 1 tablespoon plain flour
• 3/4 cup pecans, chopped
• 2 teaspoons orange zest
• 1/4 teaspoon orange oil (optional)

Instructions

1. Preheat oven to 325 degrees. Spray bundt pan with cooking spray.
2. Combine cake mix, sugar,sour cream, and oil. Add eggs and mix on low speed for 1 minute. Increase mixer speed to medium-high and beat for 4 minutes, or until light and fluffy.
3. Toss cranberries with flour. Fold in cranberries, pecans, zest and orange oil (if using).
4. Pour into prepared pan, bake for 35 minutes, or until it tests done.
5. Cool the cake in the pan for 20 minutes, then turn on to rack.

Crazy Good Cranberry Baked Oatmeal

Ingredients

• 1/4 cup unsweetened applesauce
• 1/4-1/2 cup brown sugar
• 1 egg
• 1 1/2 cups quick oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 cup fresh frozen premium cranberries
• cinnamon sugar, spice

Instructions

1. Preheat oven to 350°F.
2. Combine unsweetened applesauce, sugar and egg.
3. Add rest of ingredients and mix well.
4. Pour into a greased 9 or 10" pie pan (I use a 10", but think 9" should be okay).
5. Sprinkle with ample amount cinnamon sugar.
6. Bake for 25 minutes.
7. Serve fresh and warm from the oven with milk and additional cinnamon sugar, if desired.

White Chocolate-Oatmeal-Raisin Cookies

Ingredients

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup plus 2 Tbsp. unsalted butter, softened
• ½ cup granulated sugar
• ½ cup firmly packed light brown sugar
• 1 large egg
• 1 teaspoon fiori di sicilia or orange extract (see note)
• 1 cup uncooked regular oats
• 8 ounces white chocolate, chopped (about 2 cups)
• ½ cup raisins or golden raisins

Instructions

1. Combine first 4 ingredients in a medium bowl.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Beat in egg and orange flavoring just until combined. Add flour mixture and oats; stir until blended. Stir in white chocolate and raisins. Cover and chill dough 1 hour, if desired.
3. Line 2 large baking sheets with parchment paper. Drop batter by heaping tablespoonfuls, 3" apart, onto prepared baking sheets.
4. Bake at 350° for 13 to 15 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer cookies to wire racks to cool completely.
5. Prep: 10 min.; Cook: 15 min. per batch; Other: 5 min.
6. Editor's favorite; Make ahead
7. Note: Order fiori di sicilia from kingarthurflour.com/. It's very affordable, and a small vial will perfume your kitchen for a long time.

Vegan Oatmeal Cranberry Chocolate Chip Cookies

Ingredients

• 1/4 cup coconut oil
• 1/4 cup brown sugar
• 1/4 cup pure maple syrup
• 2 flax eggs ((2 tbsp ground flax + 6 tbsp water, whisked together, set for 10 minutes))
• 1 tsp pure vanilla extract
• 1.5 cups oat flour
• 1/2 cup rolled oats
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 3/4 cup dried cranberries (chopped)
• 3/4 cup chocolate chips (dairy-free*)

Instructions

1. Preheat oven to 350°F. In a medium bowl, mix all the dry ingredients: oat flour, rolled oats, baking soda, baking powder, and sea salt.
2. Add the wet ingredients to the mixing bowl: coconut oil, brown sugar, maple syrup, flax eggs, and pure vanilla. Mix until thoroughly combined.
3. Mix until you get a sticky and thoroughly combined ball of soft dough. Add in cranberries and chocolate chips.
4. Cover the bowl of oatmeal cookie dough. Let sit for 5-10 minutes on the countertop or table—this allows the dry mixture to absorb the wet mixture and become more cohesive.
5. Line a baking sheet with parchment paper.
6. Scoop 1-2 tablespoons of oatmeal cookie dough onto the baking sheet. Use a fork to flatten cookies into a circle—the cookies will not spread during baking.
7. Bake for 10-12 minutes. Allow the vegan oatmeal cranberry cookies to cool completely before eating.

Tender Cranberry-Raisin Oatmeal Cookies

Ingredients

• 12 tablespoons (170g) unsalted butter room temperature
• 1/4 cup (53g) vegetable shortening
• 1 3/4 cups (372g) light brown sugar or dark brown sugar packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/8 teaspoon allspice
• 1/2 teaspoon table salt
• 1 tablespoon (14g) King Arthur Pure Vanilla Extract
• 1 tablespoon (14g) spiced rum optional; for enhanced flavor
• 2 large eggs
• 3 tablespoons (57g) [product-link]boiled cider[/product-link] (for great flavor; substitute maple syrup or dark corn syrup if desired)
• 1 cup (170g) dried cranberries packed
• 1 cup (170g) golden raisins packed
• 1 cup (113g) chopped pecans walnuts or almonds
• 2 cups (227g) King Arthur Golden Wheat Flour
• 3 cups (267g) old-fashioned rolled oats*

Instructions

1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., In a large mixing bowl, combine the butter, shortening, sugar, baking powder, baking soda, spices, salt, vanilla, and rum, beating until smooth., Add the eggs one at a time, beating well after each addition; then add the boiled cider or syrup., Stir in the fruit and nuts, then the flour and oats, beating gently until well combined., Drop balls of dough onto the prepared sheets, leaving about 2" between them; see "tips," below., Bake the cookies until they're just barely set on top: about 12 minutes for the small cookies, 13 to 14 minutes for the medium cookies, and 16 minutes for the large cookies., Remove the cookies from the oven, and cool them on the baking sheets, or transfer them to a rack to cool., Store cooled cookies at room temperature, well wrapped, for 3 to 4 days; freeze for longer storage.

Ultimate Chocolate Chip Pecan Cookies

Ingredients

• 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening or 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
• 1 1/4 cups firmly packed light brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 (6 ounce) package semi-sweet chocolate chips (1 cup)
• 1 cup coarsely chopped pecans (optional)

Instructions

1. HEAT oven to 375ºF.
2. COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
3. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
4. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
5. TIP: If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
6. VARIATIONS.
7. BAR COOKIES: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.
8. BAKE 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.
9. LARGE ROUNDS: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray small area in center of baking sheet with no-stick cooking spray. Cover with 12-inch square of foil.
10. PLACE one-fourth of dough in center of foil. Form into a small circle with spatula or rubber scraper. Spray 12-inch square of wax paper with no-stick cooking spray. Place sprayed side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle. Remove wax paper.
11. BAKE 9 to 10 minutes or until light golden color. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely. Repeat with remaining cookie dough.
12. CHOCOLATE DRIZZLE OR DIP: DRIZZLE: Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon shortening over very low heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens. To harden chocolate quickly, place in refrigerator for a few minutes.
13. DIP: Spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on wax paper.

White Cake With Cranberry Filling And Orange Buttercream

Ingredients

• 1 (12-oz.) jar cherry preserves
• .75 cup granulated sugar
• .25 cup fresh orange juice
• 3.5 cups fresh cranberries (frozen cranberries, thawed, may be substituted)
• 1 cup butter, softened
• 2 cups sugar
• 1 tablespoon loosely packed orange zest
• 1 teaspoon vanilla extract
• 3.5 cups all-purpose flour
• 1 tablespoon baking powder
• .25 teaspoon table salt
• 1 cup milk
• 8 large egg whites
• Shortening
• 1 cup butter, softened
• 1 (8-oz.) package cream cheese, softened
• .25 teaspoon table salt
• 1 (32-oz.) package powdered sugar
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk (optional)

Instructions

1. Prepare Filling: Bring first 3 ingredients and 3 cups cranberries to a boil in a medium saucepan over medium-high heat. Boil, stirring often, 5 to 6 minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining ½ cup whole cranberries. (This will be the Cranberry Topping.) Transfer remaining hot Cranberry Filling mixture to another small bowl. Cool both mixtures completely (1 hour). Cover; chill 8 hours.
2. Prepare White Cake: Preheat oven to 325°F. Beat butter at medium speed with an electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add orange zest and vanilla; beat until blended. Combine flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat egg whites at high speed until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites in 2 batches. Spoon into 3 greased (with shortening) and floured 9-inch round cake pans. Bake at 325°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
3. Prepare Buttercream: Beat butter and next 2 ingredients at medium speed with an electric mixer 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 Tbsp. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.
4. Assemble Cake: Place 1 Basic White Cake layer on a serving platter. Spoon 1 ½ cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled Cranberry Filling (without whole berries), spreading to edge of piped frosting. Top with second cake layer. Repeat procedure with frosting and remaining Cranberry Filling (without whole berries). Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread Cranberry Topping (with whole berries) over top cake layer, spreading to edge of piped frosting.

LuCynda's GooeyGoolicious Double Double Chocolate Chip Cookies

Ingredients

• 2 cups brick style margarine
• 1 cups white sugar
• 1 cups packed light brown sugar
• 3 Eggs
• 2 tablespoons vanilla extract
• 1 teaspoons baking soda
• 3/4 teaspoons salt
• 1 cup cocoa powder (approximate - to preference) (or use
• 3 cups all-purpose flour
• 2 cups white chocolate chips
• 2 cups pecan halves (approximately)

Instructions

1. Method:
2. Cream butter until fluffy. Add white and brown sugar and cream. Add eggs, vanilla, salt and baking soda. Continue creaming. Add cocoa.
3. You may want to adjust the amount of cocoa added to your personal preference as some people like a very chocolaty flavour and some people like a light chocolaty flavour. (could also use melted bakers chocolate or melted chocolate chips). I never add the entire amount of flour all at once. I add one cup at a time until the last cup where I continue adding a little at a time until it feels right. If you are familiar with drop cookies you know what this looks and feels like, if not, it should be soft but firm enough to hold it's shape - it should not be tough. I will often do a test cookie because I am a perfectionist and want them just right. If the dough is too soft, the test cookie will turn into a flat pancake when baked, if the dough is too firm, it will not spread out and will remain in a tight mound.
4. Stir in white chocolate chips and pecans with wooden spoon - do NOT use mixer as the mixer will crush the chocolate and nuts.
5. Drop by teaspoonful onto stoneware or onto lightly greased cookie sheet. Bake for approximately 9 - 11 minutes. I would say until beginning to brown - but it's kind of hard to tell on a Double Chocolate chip cookie - ha ha. Do NOT overbake!

Best Chocolate Chip Cookies

Ingredients

• 12 oz. Butter
• 12 oz golden brown sugar
• 11 oz granulated sugar
• 1 tbsp vanilla
• 3 Eggs
• 25.25 oz all-purpose flour
• 7 tsp baking soda
• 0.75 tsp Salt
• 12 oz. semi-sweet chocolate chips
• 11 oz. quick cooking rolled oats

Instructions

1. Preheat oven to 375° F (190° C).
2. Beat butter and sugars until light and fluffy using a stand mixer on medium setting. Add eggs and vanilla and beat for an additional 2 minutes on medium setting.
3. Mix flour, baking soda and salt. Add flour mixture to butter and sugar mixture. Mix on medium low setting until combined. Stir in chocolate chips and rolled oats by hand.
4. Drop 1/4 cup of dough per cookie on to un-greased, parchment lined cookie sheet 2 in" apart. Bake for 12 to 14 minutes, or until the edges are golden brown and the surface is slightly cracked.
5. Allow to cool for 2-3 minutes before transferring cookies to a cooling rack.

Baked Cranberry Oatmeal

Ingredients

• 1 1/2 cups old fashioned oats
• 3 cups milk
• 6 tablespoons brown sugar
• 1 1/2 butter or margarine
• 2 teaspoons ground cinnamon
• 1 1/2 cups apples finely chopped
• 3/4 cup dried cranberries
• 3/4 cup walnuts, pecans or peanuts coarsely chopped

Instructions

1. Preheat the oven to 350F degrees.
2. Coat square pan (9 inch) with nonstick spray.
3. In a large saucepan, bring the milk, brown sugar, margarine, and cinnamon to
4. a boil.
5. Concurrently, in a large mixing bowl, mix together the oats, chopped apple,
6. cranberries, and nuts; spread evenly into the prepared pan.
7. When the milk mixture begins to boil, pour out evenly over the oatmeal
8. mixture.
9. Bake uncovered for 30-35 minutes, or until the liquid has been absorbed and
10. the oatmeal is tender.
11. Cut the mixture into 6 servings, scooping each out into a cereal bowl.
12. Garnish with a sliced apple (if desired).

Chocolate Cookies

Ingredients

• 3 cups / 11 oz / 310 g walnut halves, toasted & cooled
• 4 cups / 1 lb / 453 g confectioner's (powdered) sugar
• 1/2 cup plus 3 tablespoons / 2 oz / 60 g unsweetened cocoa powder
• 1/2 teaspoon fine grain sea salt
• 4 large egg whites, room temperature
• 1 tablespoon real, good-quality vanilla extract

Instructions

1. Preheat oven to 320°F / 160°C degrees and position racks in the top and bottom third. Line three (preferably rimmed) baking sheets with parchment paper. Or you can bake in batches with fewer pans.
2. Make sure your walnuts have cooled, then chop coarsely (pea-sized chunks) and set aside. Sift together the confectioner's sugar and cocoa powder. Stir in the salt and walnuts, then add the egg whites and vanilla. Stir until uniform and well combined.
3. Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for PLENTY of room between cookies. These cookies really expand. Don't try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.
4. Bake until they puff up. The tops should get glossy, and then crack a bit - about 13 -15 minutes. Have faith! They look sad at first, then really blossom. You may want to rotate the pans top/bottom/back/front, but I typically don’t bother.
5. After removing from the oven, slide the cookies (still on parchment) onto a cooling rack, and let them cool completely. They are best after they’ve cooled for a couple hours if you can wait. They will keep in an airtight for a couple days.

Cranberry Christmas Cake

Ingredients

• 1 cup (8 ounces) salted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons grated orange zest (from 1 orange)
• 3 cups (about 12¾ ounces) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon table salt
• 0.5 teaspoon baking soda
• 1.5 cups whole buttermilk
• 1.25 cups coarsely chopped fresh or thawed frozen cranberries (from 10 ounces whole cranberries)
• 2 teaspoons vanilla extract
• Baking spray with flour
• 1 cup (8 ounces) salted butter, softened
• 1 (8-ounce) package cream cheese, softened
• 0.25 teaspoon table salt
• 1 (32-ounce) package powdered sugar
• 2 tablespoons fresh orange juice (from 1 orange)
• 1 teaspoon vanilla extract
• 1 tablespoon whole milk, if needed
• Rosemary sprigs
• Orange slices
• Fresh or sugared cranberries

Instructions

1. Prepare the Cake Layers: Preheat oven to 350°F with racks in center and lower third positions. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in orange zest just until combined, about 30 seconds. Set aside.
2. Whisk together flour, baking powder, cinnamon, salt, and baking soda in a medium bowl until well combined. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed just until combined after each addition. Fold in cranberries and vanilla using a rubber spatula until just combined.
3. Coat 3 (9-inch) round cake pans with baking spray. Line bottom of pans with parchment paper, and lightly coat with baking spray. Divide batter evenly among prepared pans. Bake 2 pans on center rack and 1 pan on lower rack in preheated oven until a wooden pick inserted in centers of cake layers comes out clean, 20 to 22 minutes. Let cool in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks, about 1 hour.
4. Prepare the Orange Buttercream: Beat butter, cream cheese, and salt with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Gradually add powdered sugar alternately with orange juice, beating on low speed until combined and smooth after each addition. Beat in vanilla. If desired, beat in milk, 1 teaspoon at a time, until Orange Buttercream reaches desired consistency.
5. Assemble the cake: Place 1 cake layer on a platter or cake stand; spread top with about 1 cup Orange Buttercream. Add second cake layer; spread top with about 1 cup Orange Buttercream. Top with third cake layer; frost top and sides with remaining Orange Buttercream. Decorate with desired garnishes.

Famous Department Store Chocolate Chip Cookies

Ingredients

• 32 tablespoons (454g or 1 pound) unsalted butter softened
• 2 cups (397g) granulated sugar
• 2 cups (425g) light brown sugar
• 4 large eggs
• 2 teaspoons King Arthur Pure Vanilla Extract
• 5 cups (445g) rolled oats old-fashioned or quick-cooking*
• 4 cups (480g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon table salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 3 cups (340g) walnuts or 3 cups (329g) pecans chopped
• 8-ounce (227g) semisweet chocolate bar grated (1 1/3 cups grated chocolate)
• 4 cups (680g) chocolate chips

Instructions

1. Preheat your oven to 375°F. Line several baking sheets with parchment., Combine the butter, granulated sugar, and brown sugar until smooth., Add the eggs one by one, then add the vanilla., In a blender or food processor, grind oats until they're a fine powder., Add oats, flour, salt, baking powder, and baking soda to butter/sugar mixture; mix well., Stir in nuts, grated chocolate and chips., Drop dough by tablespoonfuls onto your baking sheet (a tablespoon cookie scoop makes short order of this job). Gently flatten each dough ball with the palm of your hand to about 1/2" thick., Bake the cookies for 12 to 15 minutes, or until they're beginning to brown. Remove them from the oven, and cool right on the pan., Cookies will keep for up to a week in a closed container; freeze for longer storage.

Ranger Cookies Recipe

Ingredients

• 1 1/3 cups (about 7 ounces) all purpose flour
• 1 cup rolled oats
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 cup corn flakes
• 1/4 cup milk chocolate chips
• 1/4 cup dark chocolate chips
• 1/2 cup shredded coconut

Instructions

1. Adjust two oven racks to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, mix together flour, oats, baking soda, baking powder, and salt.
2. In a large bowl, cream together butter and sugars until light and fluffy, about 3 minutes. Beat in vanilla. Beat in eggs. Add flour mixture to bowl and beat until just combined.
3. Stir in cornflakes, chocolate chips, and coconut. Drop dough by the rounded teaspoons onto prepared baking sheets, leaving a few inches between each cookie. You should fit about 16 cookies on each sheet. Bake until golden, turning halfway through baking, about 12 minutes. Let cool 3 minutes then transfer to a wire rack. This Recipe Appears In Cookie Monster: Ranger Cookies

Oatmeal Cranberry Cookies

Ingredients

• 3/4 cup Flour
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1/2 cup Butter softened
• 1 cup Brown sugar packed
• 1 Egg
• 1 teaspoon Vanilla
• 1 1/2 cup Oatmeal
• 3/4 cup Dried cranberries chopped
• 3/4 cup Walnuts chopped
• 1/2 cup Coconut shredded

Instructions

1. heat oven to 350?. Line 2 baking sheets with parchment paper. In a bowl, whisk flour, baking soda, cinnamon, and salt. In a large bowl, beat butter and brown sugar until fluffy. Beat in egg and vanilla. Beat in flour mixture; stir in oats, cranberries, walnuts, and coconut. Drop dough by 1/4 cupfuls 3 inches apart onto prepared baking sheets. Press each into a 2 1/2 inch circle. Bake 12-14 mins, or until lightly browned. Let stand 2 mins on baking sheets before removing to wire rack to cool completely.

Ultimate Chocolate Chip Cookies

Ingredients

• 3/4 cup vegetable shortening (I prefer Crisco)
• 1 1/4 cups firmly packed light brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla
• 1 extra large egg
• 1 3/4 cups all-purpose flour (unsifted)
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 cup real semi-sweet chocolate chips
• 1 cup similar nuts (optional) or 1/2 cup chocolate chips (optional)

Instructions

1. Preheat oven to 375°F.
2. Combine shortening, sugar, milk and vanilla in large bowl.
3. Beat at medium speed of electric mixer until well blended.
4. Beat in egg.
5. Combine flour, salt and baking soda in small bowl.
6. Mix into creamed mixture at low speed until just blended.
7. Fold in chocolate chips and nuts.
8. Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (I prefer air-bake cookie sheets).
9. Bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies.
10. Cool 2 minutes on cookie sheet.
11. Remove to wire rack.
12. Serve warm or cool completely before storing.

Pecan Cookies with Cranberry Ice Cream and Pumpkin Sauce

Ingredients

• 6 oz Brown sugar
• 1 tb Vanilla extract
• 1/2 c Fresh orange juice
• 3 Star anise -- ground
• 1/2 c Cream
• 1/2 c Grand Marnier
• ICE CREAM:
• 1/2 c Yogurt

Instructions

1. PECAN COOKIES: 3/4 cup flour 3/4 cup cake flour 1 cup confectioners sugar 1 cup pecans, toasted and finely chopped 1/2 cup brown sugar 3/4 cup unsalted butter -- softened 1 egg yolk 1 teaspoon vanilla extract PUMPKIN SAUCE: 1/4 small pumpkin, split in half, seeded 1/2 teaspoon nutmeg 1/2 cup maple syrup 1 each cinnamon stick 3 each cloves 1/4 teaspoon turmeric 2 cups cream TO MAKE ICE CREAM: In a sauce pan, combine orange juice, Grand Marnier and star anise; bring to a boil and flame until all the alcohol is burned. Strain into another sauce pan, add remaining ingredients and simmer for about 10 minutes. Strain cranberry skins and freeze, following ice cream freezer TO MAKE PECAN COOKIES: Preheat oven to 325 degrees. Mix first four ingredients and set aside. In a mixer, cream brown sugar and butter; add egg yolk and vanilla; at medium speed add slowly remaining ingredients until incorporated; chill dough wrapped in plastic film. Roll dough on a floured surface to 1/2-inch thick; cut desired shape with a cookie cutter or knife and place them on parchment paper in a sheet pan and cook for 10 to 12 minutes. Keep in an airtight container until serving time. TO MAKE PUMPKIN SAUCE: Blanch pumpkin seeds for 5 minutes in boiling water, then roast them at 400 degrees for 5 minutes with 1 tablespoon of confectioners sugar. Cook pumpkin in oven, meat side down, for 1 hour; remove skin and set aside. In a sauce pan combine cream, maple syrup, nutmeg, cinnamon, clove and turmeric and bring to a boil; strain and blend cream mixture with pumpkin; let cool. Serve 2 ounces of sauce into four plates; place a cookie in the middle and scoop ice cream on top. Garnish with pumpkin seeds and more cookies. Recipe By : David Garrido of Jeffreys, Austin, TX From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Butter Flavored Crisco Ultimate Chocolate Chip Cookie

Ingredients

• 3/4 cup Butter flavored Crisco
• 1 1/4 cups Brown Sugar
• 2 tablespoons Milk
• 1 tablespoon Vanilla
• 1 Egg
• 1 3/4 cups All-purpose flour
• 1 teaspoon Salt
• 3/4 teaspoon Baking soda
• 1 cup Semi-sweet chocolate chips
• 1 cup Pecan pieces

Instructions

1. Heat oven to 375. Cream butter flavor crisco, brown sugar, milk, and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt, and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts.
2. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. Bake at 375 8 to 10 minutes for chewy cookies (they will look light and moist) or 11 to 13 minutes for crisp cookies DO NOT OVERBAKE.
3. Cool on baking sheet for 2 minutes. Remove to cool rack. 3 dozen 3-inch cookies.
4. Note: if nuts are omitted, use 1-1/2 cups semi-sweet chocolate chips.
5. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Cranberry Nut Bars

Ingredients

• 2 large eggs
• 1 cup sugar
• 1 cup flour
• 1/3 cup butter, melted
• 1 1/4 cups fresh cranberries
• 1/2 cup chopped walnuts

Instructions

1. Heat oven to 350° and grease an 8-inch baking pan.
2. Beat eggs in a medium mixing bowl until thick, gradually add sugar, beating until thoroughly blended; stir in flour and melted butter; blend well.
3. Add cranberries and walnuts, mixing gently just until combined then spread mixture evenly in prepared pan.
4. Bake for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
5. Cool and cut into bars.

Ranger Cookies

Ingredients

• 1 cup unsalted butter (room temp)
• 1 cup light brown sugar (packed)
• 1 cup granulated white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 2 large eggs
• 2 cups all purpose flour
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup old-fashioned oats
• 1 cup chocolate chips
• 2 cups crispy rice cereal

Instructions

1. Preheat your oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats. Set aside.
2. In a large bowl, add the butter, sugars, vanilla, and salt and beat on medium until fluffy.
3. Add in the eggs and beat until smooth.
4. In a medium bowl, add the flour, baking powder, and baking soda. Whisk together.
5. Add the flour mixture to the butter mixture and beat until fully incorporated.
6. Stir in the oats, chocolate chips, and crispy rice cereal until evenly distributed.
7. Cover the dough and refrigerate for at least 30 minutes.
8. Once chilled, use a medium cookie scoop to drop the dough onto the prepared baking sheets.
9. Bake for 10-12 minutes or until just golden around the edges.
10. Remove from the oven and let cool on the pan for 5 minutes before moving to a cooling rack to completely cool.

Forgotten Cookies

Ingredients

• 2 eggs whites at room temperature
• 2/3 cup sugar
• 1 pinch salt
• 1 tsp vanilla extract
• 6 oz. chocolate chips
• 1 cup pecans chopped (optional)

Instructions

1. Preheat oven to 400 degrees.
2. Beat egg whites until stiff (will form stiff peaks), gradually adding sugar.
3. Beat in salt and vanilla. Fold in chocolate chips and nuts.
4. Drop by teaspoons full on an UNGREASED cookie sheet.
5. Place in oven, TURN OFF OVEN.
6. Do not open door until cool.

Grab & Go Cranberry Granola Bars

Ingredients

• 2 cups Old Fashioned Oats
• 1/2 cup honey
• 1/2 cup Vegetable oil
• 2 tablespoons Water
• 2 large Egg whites
• 2 tablespoons Light brown sugar packed
• 1 teaspoon cinnamon ground
• 1/2 teaspoon salt
• 3/4 cup wheat germ
• 3/4 cup walnuts chopped
• 3/4 cup dried cranberries

Instructions

1. Preheat oven to 325 degrees. Spray 13" by 9" metal backing pan with nonstick cooking spray. Line pan with foil, leaving 2-inch overhang. Spray foil.
2. Spread oats on plate, microwave on high, in 1 minute intervals, 4 to 5 minutes or until fragrant and golden, stirring occasionally. Let cool. In a large bowl, whisk honey, vegetable oil, water, egg whites, light brown sugar, ground cinnamon and salt. Fold in oats, wheat germ, walnuts, and cranberries. Transfer to prepared pan. Using wet hands, press into even layer.
3. Bake 28 to 30 minutes or until golden. Cool in pan on wire rack. Using foil, transfer to cutting board. Cut into 16 bars. Store in airtight container at room temperature up to 4 day or freeze for up to 1 month.

Choco-peanut Butter Cups

Ingredients

• 18 ounce Pillsbury refrigerated peanut butter cookies
• 1 cup White chocolate chips 6 oz
• 1 1/2 cups Peanut butter creamy style
• 1 cup Semi-sweet chocolate chips 6 ounces
• 3/4 cup Nature Valley oats 'n Honey granola bars crushed (2 pouches from 8.9 oz box)

Instructions

1. Heat oven to 350. Grease 24 mini muffin cups. Cut cookie dough into 24 slices. Press 1 slice in bottom and up sides of each mini muffin cup, forming 1/4" rim above top of cup (dust fingers with flour, if necessary). Bake 10-15 minutes or until edges are deep golden brown. Cool in pans 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2T filling
2. In 2-quart saucepan, melt white chips and 3/4 cup of peanutbutter over low heat, stirring constantly. Spoon 1T mixutre into each dough-lined cup. Chill 10 minutes.
3. In another 2-quart saucepan, melt chocolate chips and remaining peanut butter over low heat, stirring constantly. Spoon 1 T mixture on top of each cup. Sprinkle crushed granola bars over top of each.
4. Refrigerate unti set, about one hour. Remove from muffin cups before serving.
5. 280 calories per cookie

Macadamia Nut White Chocolate Cookies

Ingredients

• 1/2 cup Butter
• 1/3 cup brown sugar packed
• 1/3 cup granulated Sugar
• 1 egg
• 1 teaspoon vanilla extract (such as Wilton)
• 1 1/8 cups all purpose flour (such as Gold Medal)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped macadamia nuts
• 1 1/4 cups semisweet chocolate chips, white

Instructions

1. Preheat the oven to 375.
2. Cream the butter, and sugars together in a large bowl.
3. Beat in the egg and vanilla until well blended.
4. Sift together the flour and baking soda and salt and then gradually blend in the batter.
5. Stir in the nuts and chips.
6. Drop rounded teaspoon size on greased cookie sheets then pat down with the palm of your hand.
7. Bake only for 9 Minutes then take the cookies out and let sit on the pan for 1 minutes then remove to rack to cool.

Best Chocolate Chip Cookies

Ingredients

• 2 2/3 c. (320 g.) all-purpose flour
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 1 1/4 c. (2 1/2 sticks) unsalted butter, melted
• 3/4 c. (150 g.) packed light brown sugar
• 1/2 c. (100 g.) granulated sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 c. (170 g.) semisweet chocolate chips
• 1 c. (120 g.) coarsely chopped chocolate wafers or discs (or from a bar), preferably 70% cacao or higher

Instructions

1. In a medium bowl, whisk flour, baking soda, and salt until combined.
2. In a large bowl, whisk butter, brown sugar, and granulated sugar until combined and creamy. Add eggs and vanilla and whisk to combine. Add dry ingredients and stir with a rubber spatula until about halfway mixed in. Add chips and wafers and fold until just combined. Cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24.
3. Let dough come to room temperature. Preheat oven to 350°. Line 2 baking sheets with parchment. Using a large cookie scoop (about 3 tablespoons), scoop dough onto prepared sheets, spacing about 3" apart.
4. Bake cookies until edges are golden brown and just set and centers are almost set, 12 to 14 minutes. Transfer to a wire rack and let cool slightly.

Oatmeal Cranberry Cookies

Ingredients

• 1 cup dried cranberries
• hot water, enough to cover the cranberries
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt, or sea salt
• 3 cups old-fashioned oats
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups packed brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

Instructions

1. Soak the cranberries in the hot water for at least 15 minutes. Set aside.
2. In a bowl, whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
3. In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla. Stir in the flour mixture until just combined. Drain the cranberries and stir them into the batter. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).
4. Preheat the oven to 375°F. Line a couple sheet pans with parchment paper. Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.
5. Bake for 12-14 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.

Gf Chocolate Chip Cookies

Ingredients

• 1/2 ts Salt
• 1/4 c Potato starch flour
• 3/4 c Soya flour
• 6 1/2 tb Margarine
• 1 Egg
• 6 tb Brown sugar
• 1/2 c Pecans chopped
• 1/2 c Chocolate chips, semisweet
• 6 tb Sugar
• 1/2 ts Vanilla

Instructions

1. This is a special recipe made without gluten. Sift dry ingredients. Beat sugars and margarine. Add egg and beat again. Add vanilla and stir. Add dry ingredients. Add chips and nuts. Drop by spoonful onto greased cookie sheet. Bake at 375 F for 10 to 12 minutes. 1 cookie - 1 fruit/vegetable choice, 1 fat Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Cranberry Cake

Ingredients

• 1 cup / 112 g rye flour
• 3 cups / 375 g unbleached all-purpose flour, plus a bit extra
• 2 tablespoons aluminum-free baking powder
• 1 teaspoon fine-grain sea salt
• 2 cups / 480 ml buttermilk
• 2 teaspoons vanilla extract
• 1 cup / 225 g unsalted butter, at room temperature
• 1 1/4 cups / 250 g granulated cane sugar
• 4 eggs, at room temperature
• 1 1/2 cups / 5 ounces cranberries, fresh or frozen
• Vanilla Buttermilk Glaze:
• 1 1/2 cups / 200 g confectioners' (powdered) sugar, (plus more for dusting)
• 3 to 4 tablespoons buttermilk
• 1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla paste)
• Sparkling cranberries, (optional)

Instructions

1. Preheat the oven to 350°F / 170°C degrees. Butter and flour a 9x5-inch loaf pan. Or, a series of smaller pans. If you end up with leftover batter, bake off a cupcakes or two. You can use whatever variety of pans you prefer, just be sure to only fill the pans 2/3 of the way full of batter, and keep an eye on the baking time.
2. Make the Cranberry Cake:
3. Sift the flours, baking powder and salt together and set aside. In another bowl stir together the buttermilk and vanilla, set aside.
4. Using a stand mixer with a paddle attachment, cream the butter until light and fluffy. With the machine on add the sugar. Beat until well incorporated. Be sure to turn off the mixer and scrape down the sides once or twice at this stage. Add the eggs one at a time, incorporating each egg before the next addition. Mix until the batter is uniform, creamy, and billowy.
5. Either by hand or with the mixer on low, add one-third of the dry ingredients, then one-third of the buttermilk, stirring between each addition *just* enough to incorporate. Repeat until all the flour mixture and buttermilk ingredients are in the batter. Toss the cranberries in a bit of flour, shake off excess and fold into the batter, being mindful to avoid over-mixing.
6. Pour the batter into the prepared pan and bake until a cake tester inserted in the center comes out clean and/or the top springs back. If you’re baking multiple smaller cakes, they will be done sooner than larger ones, usually 30 - 50 minutes. A 9x5 loaf pan, or equivalent, is usually more in the range of an hour or so. Set on a cooling rack to cool slightly before removing from the pan. Cool completely before icing.
7. Make the Vanilla Buttermilk Glaze:
8. Meanwhile, stir together the glaze ingredients, whisking until nice and smooth. Drizzle over the tops of the cooled cakes, allowing a bit of extra glaze to run down the sides. If you're adding sparkling cranberries to the top, this is the time. Allow the icing to set before serving. Dust with powdered sugar just before serving for added winter vibes. I tend to leave this cake on the counter for snacking, but it can be transferred to an air-tight container and refrigerated if you want it to keep for longer.

Chocolate Raspberry Baci di Dama Recipe

Ingredients

• 1/2 cup blanched almonds
• 1/3 cup plus 1 tablespoon sugar
• 1 1/2 cups plus 1 tablespoon all purpose flour
• 1 teaspoon instant espresso powder
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup confectioners' sugar
• 1 tablespoon rum
• 2 teaspoons vanilla extract
• Raspberry jam

Instructions

1. Preheat oven to 350°F. Spread almonds on a baking sheet and toast until golden, about 12 minutes. Let cool. Place almonds in a food processor with 1 tablespoon sugar. Pulse until almonds are finely ground. Set aside. Oven can be turned off.
2. In a medium bowl, whisk together flour, instant espresso, cocoa powder, baking powder, and salt.
3. In a large bowl, beat together butter and confectioners' sugar until light and fluffy, about 3 minutes. Beat in rum and vanilla until combined.
4. Add flour mixture to bowl and beat until just incorporated. Beat in ground almonds. Cover dough in plastic wrap and let chill in refrigerator for one hour.
5. Preheat oven to 325°F. Line two baking sheets with parchment paper.
6. Divide dough into 4 parts. Roll first section into a log that is 3/4 inch wide. Cut log into 1/2 inch pieces, similar to making gnocchi. Roll each piece into a ball. Continue with remaining dough.
7. Place remaining sugar in a shallow bowl. Gently roll each ball of dough in sugar to coat. Place balls on baking sheet.
8. Bake cookies until dry and cracked on top, about 15 minutes. Let cool.
9. Spread bottom side of 1/2 of cookies with a thin layer of raspberry jam. Top each with a remaining cookie to complete the sandwiches. This Recipe Appears In Cookie Monster: Chocolate Raspberry Baci di Dama

White Chocolate-Dipped Madeleines

Ingredients

• Store-bought chocolate and vanilla madeleine cookies
• Melted white chocolate
• Chopped cranberries and pistachios, for coating

Instructions

1. Dip half of madeleine cookies in melted white chocolate on a diagonal; transfer to parchment-lined baking sheet. Sprinkle with cranberries and pistachios and let set.

Gluten-free cranberry and white chocolate star biscuits

Ingredients

• 230g of rice flour, plus extra for rolling
• 120g of potato flour
• 1 tsp bicarbonate of soda
• 1 tsp xanthan gum
• 110g of unsalted butter, cut into cubes and chilled
• 150g of caster sugar
• 3 tbsp of dried cranberries
• 3 tbsp of freeze-dried cranberries
• 1 large egg, beaten
• 4 tbsp of honey, (or use 2 tbsp honey and 2 tbsp syrup from a jar of stem ginger)
• vanilla, star anise or bergamot extract (a few drops), or replace with a little orange zest if you prefer
• 2 tbsp of cranberry powder, optional
• 50g of white chocolate, melted

Instructions

1. To begin, put the flours, bicarbonate of soda and xanthan gum in a large mixing bowl and rub through the butter until there are no lumps visible. Stir in the sugar and cranberries
2. Mix the egg with the honey and vanilla extract and add this to the bowl, stirring with a knife then kneading it together by hand to form a ball. If you have time, wrap in cling film and chill for about 30 minutes to firm up
3. Preheat the oven to 190°C/gas mark 5 and line your baking sheets with baking parchment
4. On a floured surface, roll out the dough to about 6mm thick and stamp out stars up to 10cm in diameter. Transfer to the baking sheet and bake for about 12–15 minutes until golden brown (the biscuits will firm up a little more on cooling)
5. When the biscuits are cold, drizzle with melted chocolate (you can mask off some of the biscuit with a palette knife or strip of foil) and dunk the edge into a little freeze-dried cranberry powder

Raspberry White Chocolate Slices Recipe

Ingredients

• 1/2 c. butter- room temp.
• 1/4 cup sugar
• 1 tsp vanilla
• 1 1/4 c. flour
• 1/4 c. raspberry jam
• 2 oz. white chocolate- chopped

Instructions

1. In large bowl with mixer on med. speed, beat 1/2 c. butter, sugar and vanilla until smooth. Stir in 1 1/4c. flour and beat until dough comes together. Divide into thirds. On a floured surface with palms of your hands, roll each portion into a 9 inch long rope 1 inch thick. Pace ropes on buttered baking sheet 3 inches apart. Press finger to make indentions at 1 inch intervals along each rope. Spoon 1/4 tsp. jam into each indention. Bake at 350 12- 15 min. until dough edges are lightly browned. Put Chocolate in a sandwich bag at one end and twist tie to secure. Place bag in cup of hot water until melted. Snip end of bag and drizzle across ropes. Chill until chocolate is firm then slice.

Nana's Rosemary Biscuits with Cranberries

Ingredients

• 6 ¾ ounces all-purpose flour (about 1 1/2 cups)
• ½ cup old-fashioned rolled oats
• 1 tablespoon baking powder
• 1 tablespoon sugar
• ½ teaspoon salt
• 4 tablespoons chilled unsalted butter (such as Kerrygold), cut into small pieces
• ½ cup dried cranberries
• 2 teaspoons finely chopped fresh rosemary
• ¾ cup very cold nonfat buttermilk

Instructions

1. Preheat oven to 425°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking powder, sugar, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Fold in cranberries and rosemary. Chill for 15 minutes. Add buttermilk to flour mixture; stir just until moist.
3. Turn dough out onto a lightly floured surface; knead gently until dough just comes together. Divide dough in half; wrap 1 piece in plastic wrap, and refrigerate. Roll remaining dough into a 1/2-inch-thick (8 x 4-inch) rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a 1/2-inch-thick (8 x 4-inch) rectangle; dust top of dough with flour. Cut dough with a 2-inch biscuit cutter to form 6 rounds, rerolling scraps as needed. Place dough rounds 1 inch apart on a baking sheet lined with parchment paper. Repeat procedure with remaining piece of dough. Bake at 425° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Healthy Soaked Oatmeal Cranberry Bars

Ingredients

• 1 cup whole wheat flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking soda
• 3/4 cup craisins
• 2 cups old fashioned oats
• 1 1/4 cups cane sugar or 1 1/4 cups sucanat
• 3/4 cup extra virgin coconut oil, melted
• 1 egg, slightly beaten
• 1 teaspoon vanilla
• 6 tablespoons whey or 6 tablespoons cultured buttermilk
• 3 cups warm water

Instructions

1. 1. Soak flour and oats in warm water and whey or buttermilk for 12-24 hours.
2. 2. Preheat oven to 350 degrees.
3. 3. Mix the wet ingredients into the flour and oats mixture.
4. 4. Mix the dry ingredients together in a separate bowl.
5. 5. Mix the two together and add the craisins.
6. 6. Pour into greased 9x13 pan.
7. 7. Bake for 45 minutes or until toothpick comes out clean.

White Cake with Cranberry Filling and Orange Buttercream

Ingredients

• FILLING
• 1 (12-oz.) jar cherry preserves
• ¾ cup granulated sugar
• ¼ cup fresh orange juice
• 3 ½ cups fresh cranberries*
• BUTTERCREAM
• 1 cup butter, softened
• 1 (8-oz.) package cream cheese, softened
• ¼ teaspoon table salt
• 1 (32-oz.) package powdered sugar
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract
• 1 to 2 Tbsp. milk (optional)
• ADDITIONAL INGREDIENT
• Basic White Cake layers

Instructions

1. Prepare Filling: Bring first 3 ingredients and 3 cups cranberries to a boil in a medium saucepan over medium-high heat. Boil, stirring often, 5 to 6 minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining 1/2 cup whole cranberries. (This will be the Cranberry Topping.) Transfer remaining hot Cranberry Filling mixture to another small bowl. Cool both mixtures completely (1 hour). Cover; chill 8 hours.
2. Prepare Buttercream: Beat butter and next 2 ingredients at medium speed with an electric mixer 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 Tbsp. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.
3. Place 1 Basic White Cake layer on a serving platter. Spoon 1 1/2 cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled Cranberry Filling (without whole berries), spreading to edge of piped frosting. Top with second cake layer. Repeat procedure with frosting and remaining Cranberry Filling (without whole berries). Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread Cranberry Topping (with whole berries) over top cake layer, spreading to edge of piped frosting.
4. *Frozen cranberries, thawed, may be substituted.

Country Crock Holiday Cookies

Ingredients

• 3 cup Flour
• 1 teaspoon Baking powder
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 1 cup Margarine
• 1 1/4 cup Sugar
• 1 Egg
• 1 teaspoon Vanilla

Instructions

1. Stir together flour, baking powder, cinnamon and nutmeg in a large mixing bowl. Cream margarine with sugar until light and fluffy. Beat in egg and vanilla. Beat in dry ingredients just until well combined. Cover dough. Chill for 3 hours. Divide dough in half; roll out 1/8 inch thick on a well-floured surface. Cut with cookie cutters. Place 2 inches apart on greased baking sheets. Repeat with remaining dough. Bake 375 for 8-10 minutes. Remove and cool. Decorate as desired.

Oatmeal Cranberry White Chocolate Chunk Cookies

Ingredients

• 2/3 cup butter softened
• 2/3 cup Brown sugar
• 2 Eggs
• 1 1/2 cup old- fashioned oatmeal
• 1 1/2 cup All purpose flour
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 1/4 cup craisins
• 2/3 cup White chocolate chips

Instructions

1. Preheat oven to '375. Using an electric mixer, beat butter and sugar together until fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt add to butter mixture beating well after each addition. Stir in craisins and white chocolate chips. Drop onto ungreased cookie sheets. Bake at 10 - 12 minutes.

The Best Big & Chewy Chocolate Chip Cookies Ever!

Ingredients

• 2 cups All purpose flour
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Salt
• 3/4 cup Unsalted butter
• 1 cup Brown sugar packed
• 1/2 cup Sugar
• 1 tablespoon Vanilla extract
• 1 Egg
• 1 Egg yolk
• 2 cups Semisweet chocolate chips

Instructions

1. Preheat your oven to 325? Line cookie sheets with parchment paper.
2. Sift together flour, baking soda & salt; set aside.
3. In medium bowl, cream together the melted butter and sugars until well blended. Beat in vanilla, egg and egg yolk until light & creamy.
4. Mix in the sifted ingredients until just blended. Fold in chocolate chips by hand.
5. Drop dough onto cookie sheets (approx 1/4 cup), about 3 inches apart.
6. Bake for 15-17 minutes. Remove from oven and cool on baking sheets for a couple minutes before moving to wire cooling rack. I place a tea towel over the wire racks and put the cookies on top of the towel. The cookies seem to stay softer this way.

Snickerdoodle - Great American Cookie Co. Copycat

Ingredients

• 1 cup Butter Flavor Crisco
• 1 cup granulated sugar
• 2/3 cup brown sugar, packed
• 2 eggs
• 1 tablespoon vanilla
• 3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3/4 teaspoon cream of tartar
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

Instructions

1. In a large bowl, cream together the shortening and sugars with an electric mixer on high.
2. Add egg, vanilla, salt, baking soda and cream of tartar.
3. Mix on high until smooth and well incorporated.
4. Add flour and mix well.
5. Preheat oven to 300°F and let the dough rest in the fridge for 30-60 minutes.
6. In a small bowl, combine sugar and cinnamon for topping.
7. With your hands, roll the dough into balls about the size of a golf ball.
8. Roll the balls in the cinnamon/sugar mixture and press them into an ungreased cookie sheet.
9. Bake for 10-14 minutes and NO LONGER! They will seem undercooked, but will be soft and chewy in the middle once they have cooled. Don't overbake and then come to me with a bad review because they weren't delicious :).

Buckwheat Chocolate Chip Cookies

Ingredients

• 1/4 c. granulated sugar
• 1/2 tsp. orange zest
• 1/2 c. (1 stick) melted butter
• 1/8 tsp. ground lavender
• 1 1/2 tsp. instant coffee
• 1 tsp. dry milk powder
• 1/2 c. packed brown sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 1/8 tsp. baking soda
• 1/4 c. plus 2 tbsp. finely ground Thai glutinous rice flour or 1/4 c. Mochiko (40 g.)
• 1/2 c. almond flour (50 g.)
• 1/2 c. buckwheat flour (60 g.)
• 1 1/4 c. chopped dark chocolate, divided

Instructions

1. In a small bowl, rub together granulated sugar and orange zest until well combined. Set aside.
2. In a medium bowl, whisk melted butter with lavender, coffee, and milk powder. Add sugars and whisk until smooth and slightly thickened. Add egg and vanilla and whisk until incorporated.
3. Whisk in salt, baking soda, and rice flour until fully incorporated. Fold in almond flour until fully incorporated, then fold in buckwheat flour. Fold in 1 cup chopped chocolate. Cover and refrigerate dough, at least 30 minutes.
4. When ready to bake, preheat oven to 350° and line two large baking sheets with parchment. Using a medium scoop, scoop balls of dough and place 2” apart on prepared sheets. Top with remaining ¼ cup chocolate.
5. Bake until edges are lightly golden and tops are barely set, 9 to 10 minutes.
6. Let cool completely and store in an airtight container—cookies taste better the day after!

Baked Cranberry Relish

Ingredients

• 4 1/2 cups fresh cranberries
• 1 1/2 cups sugar
• 1 cup walnuts, toasted and chopped
• 1 cup orange marmalade
• 2 tablespoons lemon juice

Instructions

1. Preheat oven to 350 degrees F.
2. In a lightly greased 2 qt baking dish, mix cranberries and sugar.
3. Cover dish and bake for 1 hour.
4. Stir in lemon juice, marmalade, and walnuts.
5. Chill until serving time.

Best Chocolate Chip Cookies

Ingredients

• 2 cups All purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 3/4 cup Butter Softened
• 1 cup Brown sugar
• 1/3 cup Granulated sugar
• 1 Egg
• 1 tablespoon 2% Milk
• 1 teaspoon Vanilla extract
• 1 package Milk chocolate chips You can use more or less

Instructions

1. Preheat oven to 350 degrees
2. Thoroughly mix first 3 ingredients. Set aside.
3. With a hand mixer or in a mixing bowl, cream butter, brown sugar, and granulated sugar on high speed until combined.
4. Add 1 egg, mix on high speed until completely incorporated.
5. Add vanilla and milk, and again mix on a high speed until incorporated.
6. Take bowl out of mixer, or set aside hand beater. Add some of flour mixture to batter, and mix by hand until half incorporated. Now add the chocolate chips, and the rest of the flour. Mix by hand with a wooden spoon or any other tool until no more flour mixture is visible.
7. Take an ice cream scoop with a releaser and scoop onto a dry foil baking sheet, or anything you have available. Bake for 8-10 minutes, until dry looking and golden on top. Place on a baking rack to cool.
8. Makes anywhere from 28 to 36 cookies.

Mini Cranberry-Cheesecake Pies

Ingredients

• .75 cup fresh or thawed frozen cranberries, divided
• 2 teaspoons pure maple syrup
• .5 cup white sanding sugar
• 1 teaspoon grated orange zest plus ⅓ cup fresh juice (from 1 large [10 oz.] orange), plus more zest for garnish
• 1 cup plus 2 Tbsp. granulated sugar, divided
• 2.75 cups finely crushed crisp gingersnap cookies (from about 12 oz. cookies)
• .5 cup unsalted butter, melted
• 1 teaspoon kosher salt, divided
• 2 (8-oz.) pkg. cream cheese, softened
• .25 cup sour cream
• 1 teaspoon vanilla extract

Instructions

1. Place ½ cup of the cranberries in a bowl; add maple syrup, and toss to coat. Place sanding sugar in a separate bowl. Working in batches of about 2 tablespoons each, add cranberries to sanding sugar; toss to coat. Arrange cranberries in 1 layer on a plate. Set aside to dry at room temperature, at least 1 hour or up to overnight.
2. Meanwhile, stir together orange zest, orange juice, 2 tablespoons of the granulated sugar, and remaining ¼ cup cranberries in a small saucepan. Bring to a simmer over medium. Cook, stirring occasionally and mashing cranberries with the back of a spoon, until mixture is slightly thickened, 4 to 5 minutes. Remove from heat. Using a fork, mash cranberries until mixture is almost smooth. Cool completely, about 30 minutes. (If needed, stir in up to 1 tablespoon water, ½ teaspoon at a time, until mixture has consistency of loose jam.)
3. Preheat oven to 350°F. Spray a 12-cup muffin pan with cooking spray; set aside. Stir together gingersnap crumbs, melted butter, ⅓ cup of the granulated sugar, and ¾ teaspoon of the salt in a bowl. Spoon into muffin cups (about 3 ½ tablespoons each); press into bottom and up sides.
4. Bake piecrusts in preheated oven until set, 12 to 16 minutes. Transfer pan to a wire rack. Use the handle of a wooden spoon to press hot crusts back into a cup shape. Cool completely, about 30 minutes.
5. Combine cream cheese, sour cream, vanilla, and remaining ⅔ cup granulated sugar and ¼ teaspoon salt in bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and smooth, 2 to 3 minutes. Transfer cheesecake mixture to a piping bag fitted with a large (¾-inch) open star tip.
6. Carefully remove cooled crusts from pan. Pipe filling into crusts (about 3 tablespoons each). Before serving, top each pie with about ½ teaspoon cranberry compote. Top with sugared cranberries and orange zest. Serve remaining compote on the side.

REESE'S Crinkle Cookies Recipe | Hersheyland

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 2 tsps baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter (1 stick), softened
• 3/4 cup REESE’S Creamy Peanut Butter
• 1 1/2 cups packed dark brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup REESE'S Peanut Butter Chips
• 1/2 cup granulated sugar
• 1/3 cup powdered sugar

Instructions

1. Step 1
2. Stir together flour, cocoa, baking powder and salt in medium bowl; set aside. Beat peanut butter, butter and brown sugar in large mixing bowl until well blended. Blend in eggs and vanilla. Gradually beat in flour mixture, beating until well blended. Stir in peanut butter chips. Divide dough into two sections; cover and refrigerate about 1 hour or until easy to handle.
3. Step 2
4. Heat oven to 350° F. Line 2 cookie sheets with parchment paper.
5. Step 3
6. Divide dough into 20 equal balls ( about 1-1/2 tablespoons each). Roll each ball in granulated sugar and then in powdered sugar. Place on prepared cookie sheets. Dust cookie balls with remaining powdered sugar.
7. Step 4
8. Bake 14 minutes or until surface is crackled. Remove from oven; cool 5 minutes on cookie sheet; transfer to cooling rack. Cool completely.

Low Carb Chocolate Chip Cookies

Ingredients

• 3/4 cup low-carbohydrate baking mix
• 1/2 cup almond flour or 1/2 cup almond meal, see note
• 1/4 cup unsalted butter, softened
• 2 teaspoons vanilla
• 1 egg
• 1 egg yolk
• 1 cup Splenda sugar substitute
• 2 -3 ounces sugar-free bittersweet chocolate

Instructions

1. In a food processor, mix together bake mix, almond meal, and splenda.
2. Add butter to processor and pulse until crumbly.
3. In a separate bowl, mix egg, yolk, and vanilla.
4. Add the bake mix mixture to the egg mixture, a small amount at a time.
5. Stir in chocolate pieces.
6. Drop dough by tablespoons onto parchment lined baking sheet and flatten slightly with a spoon.
7. Bake at 325 for 8-10 minutes.
8. Cool, and transfer to airtight container.
9. NOTE: To make almond meal/flour, Process almonds in a food processor until fine; careful not to overprocess, or you'll end up with almond butter.

Cranberry Orange Tea Biscuits

Ingredients

• 4 cups white flour
• 1 cup shredded unsweetened coconut
• 2 eggs
• 1/4 teaspoon salt
• 1 1/2 cups raisins or 1 1/2 cups dried cranberries
• 1 (10 ounce) can mandarin oranges
• 1/4 cup water
• 1 cup sugar
• 1 cup butter
• 2 tablespoons baking powder
• 2 teaspoons vanilla

Instructions

1. blend all dry ingredients. put oranges, water eggs and vanilla in a jar and shake to break up oranges. add dry ingredients. use ice cream scoop and drop on a cookie sheet. bake at 350F for 10-15 minute.

Cranberry or Blueberry Muffins

Ingredients

• 1/3 c Sugar
• 3/4 ts Salt
• 1 c Fresh Blueberries OR 1 c
• 1 ts orange rind Grated, or lemon rind
• 2 Eggs
• 1 3/4 c Flour
• 2 ts Double-acting Baking Powder
• 3/4 c milk
• 1/4 c Butter melted

Instructions

1. Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and milk to the eggs. Combine the liquid and the dry ingred. with a few strokes. Fold into the batter, before the dry ingred. are completely moist--either the blueberries or the cranberries. Fill well greased muffin pans 2/3 full and bake in a 400 degree preheated oven for 20-25 min.

Cranberry Oatmeal Snack Cookies

Ingredients

• 1 ts Baking soda
• 2/3 c White or semi-sweet
• 1 pk (6 oz) Craisins Sweetened
• 2/3 c Butter or margarine
• 1 1/2 c Flour
• 2/3 c Brown sugar
• 1 1/2 c Old fashioned rolled oats
• 1/2 ts Salt
• 2 Eggs

Instructions

1. Preheat oven to 375. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well. Combine oats, flour, baking soda, and salt in separate bowl. Add to butter mixer in several additions, mixing well after each addition. Stir in Craisins Sweetened Dried Cranberries and chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake for 10 minutes or until golden brown. Makes 2 dozen. Craisins are made by Ocean Spray. I got this recipe right off the bag. They are good cookies and I just love to eat them plain. Posted to EAT-L Digest by "Daniel T. Scott" on Aug 29, 1997

White Chocolate-Macadamia Cookies

Ingredients

• 2 cups Gold Medal™ all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1/2 cup canned pumpkin (not pumpkin pie mix)
• 1 egg
• 1 cup quick-cooking or old-fashioned oats
• 1 cup chopped macadamia nuts, toasted
• 1 bag (12 oz) white vanilla baking chips (2 cups)

Instructions

1. Heat oven to 375°F. Line cookie sheets with cooking parchment paper.
2. In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Add pumpkin and egg; beat until well blended. Gradually beat in flour mixture. Stir in oats, nuts and 1 cup of the white chips. Onto cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 12 minutes or until lightly browned. Remove from cookie sheets to cooling racks; cool completely.
3. In small microwavable bowl, microwave remaining 1 cup white chips uncovered on High 1 minute, stirring once, until softened and chips can be stirred smooth. Drizzle over cookies. Place on waxed paper; let stand until set.

Chocolate Crinkle Cookies

Ingredients

• 1 3/4 c. all-purpose flour
• 3/4 c. unsweetened cocoa powder
• 1 tsp. kosher salt
• 1 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 c. (1 stick) butter, melted
• 3/4 c. granulated sugar
• 1/2 c. packed brown sugar
• 3 large eggs
• Powdered sugar, for rolling

Instructions

1. In a large bowl, combine flour, cocoa powder, salt, baking powder, and baking soda.
2. In a medium bowl, whisk together melted butter, sugars, and eggs until well combined. Pour into dry ingredients and mix until just combined. Cover bowl with plastic wrap and refrigerate for 2 hours.
3. Preheat oven to 350° and line 2 large baking sheets with parchment. Place powdered sugar in a small bowl. Scoop about 2 tablespoons of dough and roll into a ball. If dough is too sticky, wet your hands slightly to help roll dough. Roll dough into powdered sugar, coating well and then place on prepared baking sheet 2” apart. After rolling all the dough in powdered sugar, roll each piece again in powdered sugar. This will help get a more dramatic crinkle when the cookies bake.
4. Bake cookies until cookies puff and crack, about 14 minutes. The edges will just be set, but the cracks will still look slightly underdone. Let cool on baking sheet.

Cranberry Lime Pistachio Shortbread Cookies

Ingredients

• 1 1/4 cups Earth Balance margarine
• 1 cup powdered sugar, sifted
• 2 1/2 cups flour
• 3/4 cup dried cranberries, chopped finely
• 1/2 cup roasted pistachios, chopped finely (if using unsalted nuts, add 1/2 tsp. salt to the recipe)
• 1 lime, juice and zest of

Instructions

1. Preheat oven to 350°F.
2. Line baking sheets with parchment paper.
3. Using a mixer, cream margarine and sugar. Add flour till dough forms.
4. Stir in cranberries, pistachios, zest, and juice.
5. Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
6. Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.

Gluten-Free Chocolate Chip Cookies

Ingredients

• 1 cup packed brown sugar
• 3/4 cup granulated sugar
• 1 cup butter, softened
• 1 1/2 teaspoons pure vanilla extract
• 2 eggs
• 2 1/2 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
• 2 teaspoons xanthan gum
• 1 teaspoon gluten-free baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 bag (12 oz) semisweet chocolate chips (2 cups)

Instructions

1. Heat oven to 375°F. In large bowl, beat sugars, butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended. Beat in eggs until light and fluffy.
2. In medium bowl, stir rice flour, xanthan gum, baking powder, baking soda and salt until thoroughly blended. Stir flour mixture into butter mixture. Stir in chocolate chips.
3. On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
4. Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.

Baked " Cranberry Nut Bread" Oatmeal

Ingredients

• 1 cup quick oats or 1 1/8 cups old fashioned oats
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 dash salt
• 1/3 cup dried cranberries
• 1/4 cup coarsely chopped pecans
• 1 1/2 cups milk
• 2 teaspoons vanilla
• 1/2-1 teaspoon freshly grated orange zest (optional)
• 1 egg
• 2 -4 tablespoons sugar (to create brulee topping) (optional) or 2 -4 tablespoons brown sugar (optional)
• 1/4-1/2 cup toasted pecans (optional)

Instructions

1. Preheat oven to 350°F.
2. In large bowl, combine oats, brown sugar, cinnamon and salt. Add dried cranberries and chopped pecans.
3. In small bowl, whisk together the milk, egg, vanilla and orange zest. Add the milk mixture to the oat mixture and stir until combined.
4. Pour into 4-6 small souffle or brulee dishes or one larger baking dish (such as an 8x8-inch dish). (You may want to lightly spray baking dish with cooking spray.).
5. Bake 20-30 minutes (small baking dishes) or 30-40 minutes (large baking dish), or until slightly firm to touch. (Baking time will vary depending on the diameter of your baking dishes.).
6. Sprinkle with sugar (optional: use torch to create a brulee topping). Garnish with toasted pecans.

Inside-out Chocolate Chunk Cookies

Ingredients

• 1 3/4 cup Unbleached all-purpose flour
• 1 1/4 cups Dutch processed cocoa powder
• 2 teaspoons Baking soda
• 1/4 teaspoon Salt
• 1 1/4 cups unsalted butter (2 1/2 sticks), softened to room temperature
• 3/4 cup brown sugar packed
• 1 1/4 cups Granulated sugar
• 2 large Eggs at room temperature
• 2 teaspoons Vanilla extract
• 10 ounces solid white chocolate (or white chocolate chips), broken into 1/4-inch chunks

Instructions

1. Position oven rack to the middle position and heat the oven to 350 degrees F. Lightly grease cookie sheets, or alternatively, line sheets with either parchment paper* or silicon baking pads* (e.g., Silpad). Set aside.
2. In a mixing bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
3. In bowl of standing mixer fitted with paddle attachment (or an electric mixer, or by hand), beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes (or 5-6 minutes by hand). Reduce speed to medium-low and add in eggs, one at a time, beating well after each addition until they are well incorporated; beat in vanilla extract. Reduce speed to lowest setting; gradually add in the sifted dry ingredients, scraping sides of mixing bowl as often as necessary with rubber spatula and beating until well incorporated. Fold in the white chocolate chips/chunks with a rubber spatula.
4. Using 1 heaping tablespoon batter per cookie, drop cookies 2-inches apart, in staggered rows** of 3-2-3-2-3, on prepared baking sheets.
5. Bake on the middle shelf of a 350 degree F oven for 8-10 minutes, or until the cookies are puffed and still slightly soft to the touch--do not overbake! Remove the cookie sheet from the oven and allow cookies to cool and set for 5 minutes on baking sheet, then transfer to racks to cool completely. If you used parchment paper, slide the entire sheet off the tray directly onto the cooling racks. Meanwhile, you can re-use the cookie sheet immediately for baking the next batch.
6. Store cookies in an airtight container at room temperature for up to 2 weeks.
7. Makes about 60 cookies.
8. *Note: Parchment paper (or silicon baking pad) is not a necessity but does make for easy cookie removal and cleanup. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks.
9. **Note: By staggering the rows of cookie batter, it's easy to fit 13 cookies (2-inches apart) on a single large cookie sheet.

Fudgy Rolo Brownie Cookies

Ingredients

• 8 ounces chocolate chips
• 3 tablespoons butter
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup all purpose flour
• 1/4 teaspoon baking powder
• pinch of salt
• 1 cup chopped rolos and caramels

Instructions

1. Place the chocolate chips and butter in a microwave safe bowl, heat them on high until melted in 30 second intervals and mix until smooth. (You can also melt the chocolate in a bowl over a pot of simmering water, aka a double boiler.)
2. Beat the eggs and sugar until the mixture starts to turn pale.
3. Slowly pour in the melted chocolate while mixing. (For those of us that are space impaired and do not have a mixer, mix a tablespoon of the chocolate into the eggs followed by two tablespoons and finally the remaining chocolate. This is known as tempering and it slowly brings the eggs up to the temperature of the chocolate so that they do not cook when you mix in the rest of the chocolate.)
4. Mix in the vanilla extract followed by the mixture of the flour, baking powder and salt.
5. Fold in the rolos and caramels.
6. Chill in the fridge or freezer until solid enough to work with.
7. Spoon balls of the ‘dough’ onto a pair of parchment or silicon lined baking sheets.
8. Bake in a pre-heated 350F/180C oven for 11 minutes, remove and let cool for 10 minutes before transferring to racks to cool completely.

Holiday Sugar Cookies

Ingredients

• 1 cup crisco butter flavor
• 1 1/2 cups sugar
• 1/2 cup firmly packed brown sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 3 eggs lightly beaten
• 4 cups flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon salt
• decorative coloring, sprinkles or frosting

Instructions

1. Beat shortening, sugar and brown sugar in large bowl with an electric mixer on medium speed until well blended. Beat in milk and vanilla. Add eggs, one at a time, beating well after each addition. Stir flour, baking soda, cream of tartar and salt in separate large bowl until blended. Blend into shortening mixture. Divide dough into thirds. Wrap each in plastic wrap. Chill 1 hour. Roll out 1/3 of dough at a time to about 1/8 inch thickened on lightly floured surface. Cut with 3 inch floured cookie cutters. Black 2 inches apart on ungreased baking sheets. Sprinkle with sugar or sprinkles if desired. Bake 6 to 8 minutes at 350 degrees or until edges of cookies are lightly browned. Remove immediately to wire rack to cool completely. Frost cookies if desired and decorate immediately.

Ghirardelli Chocolate Chip Cookies

Ingredients

• 11 1/2 ounces Semi-Sweet Chocolate Chips
• 1 cup butter softened
• 3/4 cup sugar
• 3/4 cup brown sugar packed
• 2 large eggs
• 2 tsp vanilla
• 2 1/4 cup unsifted flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup walnuts chopped

Instructions

1. 1. Heat oven to 375degrees
2. 2. Stir in flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9-11 minutes or until golden brown.

Healthy Cranberry Muffins

Ingredients

• 1 cup Quick oats
• 1 1/4 cup Almond Flour
• 1/4 cup Bread Flour We use Artisan Flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 pinch yeast
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 egg
• 1/2 cup milk
• 1/3 cup Olive oil
• 1/2 tsp Vanilla extract
• 1/2 TBS Raw Honey
• 1 cup Cranberries Reserve 12 additional cranberries for the top

Instructions

1. 1. Heat oven to 400 degrees F
2. 2. Combine dry ingredients in a bowl
3. 3. Using another bowl mix egg, milk, oil, vanilla extract, and honey and then add to dry ingredient bowl and fold in. It should be a thick batter. If not, add more bread flour gradually until it is thick.
4. 4. Fold the cranberries into the batter
5. 5. Fill greased or paper-lined muffin cups with batter until 2/3 full. Use 2 spoons to drop batter into muffin cups.
6. 6. Bake 18 to 22 minutes or until golden brown and a tooth pick comes out clean.

White Chocolate Cranberry Cookies

Ingredients

• 2 cups all-purpose flour
• .75 teaspoon baking powder
• .5 teaspoon baking soda
• .5 teaspoon kosher salt
• .75 cup unsalted butter, softened
• .5 cup packed light brown sugar
• .333 cup granulated sugar
• 2 large eggs
• 2 teaspoon vanilla extract
• 1 cup unsweetened dried cranberries
• 2 (4-oz.) white chocolate bars, chopped

Instructions

1. Prepare oven and baking sheets: Preheat oven to 350°F with rack in upper position. Line 3 baking sheets with parchment paper; set aside.
2. Combine dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3. Cream butter and sugars: Beat butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla; beat until just combined, about 1 minute. Reduce mixer speed to low; gradually add flour mixture, beating until just combined, about 1 minute. Fold in cranberries and white chocolate.
4. Chill dough: Cover dough; chill until dough is easy to handle and not sticky, about 1 hour.
5. Scoop cookies: Using a 2-tablespoon cookie scoop, scoop dough 2 inches apart onto prepared baking sheets. (You'll have about 2 dozen cookies total.)
6. Bake cookies: Bake cookies, 1 baking sheet at a time, in preheated oven until edges are lightly brown, 10 to 12 minutes per batch. Let cookies cool on baking sheets 10 minutes; transfer to wire racks, and let cool completely, about 15 minutes.

Oatmeal Cranberry Cookies

Ingredients

• 1/2 cup butter or 1/2 cup margarine, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1 cup quick oats
• 1/2 cup raisins
• 1/2 cup chopped fresh cranberries or 1/2 cup frozen cranberries
• 1/2 tablespoon orange zest
• 6 ounces vanilla chips

Instructions

1. Heat oven to 375*.
2. Cream butter and sugar.
3. Add egg,and vanilla, beat well.
4. Mix flour, baking powder, salt, and baking soda.
5. Add to creamed mixture.
6. Stir in remaining ingredients.
7. Drop by rounded teaspoons, 2 inches apart, on greased sheet.
8. Bake for 10 minutes, or until edges start to brown lightly.
9. Cool on wire racks.

White Chocolate Macadamia Nut Cookies

Ingredients

• 1 (18 1/2 ounce) box white cake mix with pudding
• 1/2 cup butter or 1/2 cup margarine
• 2 large eggs
• 1 cup white chocolate chips
• 3/4 cup coarsely chopped macadamia nuts, toasted

Instructions

1. Preheat oven to 350°F.
2. In medium bowl, combine cake mix, butter and eggs.
3. Beat on medium speed until well blended.
4. Stir in white chocolate chips and nuts.
5. Drop by rounded teaspoonsfuls onto ungreased cookie sheet.
6. Bake at 350° for 10-12 minutes.
7. Cool cookies for 1 minute on baking sheet, and then transfer to wire rack.

Chocolate Chip Woolworth Cookies (Chocolate Chip)

Ingredients

• 2 cups butter (500 ml)
• 680 g chocolate chips
• 4 cups flour (1000 ml)
• 2 cups brown sugar (500 ml)
• 2 teaspoons bicarbonate of soda (10 ml)
• 1 teaspoon salt (5 ml)
• 2 cups sugar (500 ml)
• 500 g chocolate (Grated, Cadbury)
• 5 cups blended oatmeal (1250 ml)
• 4 eggs
• 2 teaspoons baking powder (10 ml)
• 2 teaspoons vanilla essence (10 ml)
• 3 cups nuts (375 ml, Chopped-optional)

Instructions

1. Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and bicarbonate of soda. Add chocolate chips, grated Chocolate and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 180°C.
2. The above quantities make 112 cookies. Enjoy!

Chocolate Crinkle-top Cookies

Ingredients

• 2 cups semi-sweet chocolate morsels DIVIDED
• 1 1/2 cups al-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 6 Tablespoons butter or margarine softened
• 1 1/2 teaspoons vanilla extract
• 2 Eggs
• 1/2 cup powdered sugar

Instructions

1. Microwave ONE CUP of morsels on high power for one minute; stir.
2. Microwave at 10-20 second intervals, stirring until smooth.
3. Cool to room temperature.
4. Combine flour, baking powder and salt in small bowl.
5. Beat sugar, butter, and vanilla in large mixer bowl until crumbly.
6. Beat in melted chocolate.
7. Add eggs, one at a time, beating well after each addition.
8. Gradually beat in flour mixture.
9. Stir in REMAINING morsels.
10. Cover; chill until just firm.
11. Shape into 1 1/2-inch balls; roll into powdered sugar.
12. Place on ungreased baking sheets.
13. Bake in pre-heated 350 degree oven for 10-15 minutes or until sides set but
14. centers are still slightly soft.
15. Cool for 2 mintes; remove to wire racks to cool completely.

Cranberry Orange Nut Bread

Ingredients

• 3 c Flour
• 1 1/4 c cranberries Coarsely chopped
• 1 ts Salt
• 2 Eggs beaten
• 1/2 ts Baking soda
• 1/2 c Butter melted
• 1 c Orange juice
• 1/2 c Pecans chopped
• 1 tb Baking Powder
• 3/4 c Sugar

Instructions

1. 1. Preaheat oven to 350?. Grease one EKCO Bakers Secret Large Loaf Pan (9.25x5.25-inches) or two Medium Loaf Pans (8.5x4.5-inches) or four Fruitcake/Mini Loaf Pans (5.75x3-inches). 2. Mix together flour, sugar, baking powder, salt and baking soda. Combine orange juice, butter and eggs; stir into dry ingredients, mixing just until moistened. Stir in cranberries and nuts. 3. Spoon mixture into prepared pan(s). Bake as follows: Large Loaf Pan for 1 hour and 5 minutes, or Medium Loaf Pans for 35-40 minutes, or Fruitcake/Mini Loaf Pans for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool on wire rack. Makes one 9x5-inch loaf or two 8x4-inch loaves or four 6x3-inch loaves. EKCO HOUSEWARES, INC. 9234 WEST BELMONT AVENUE FRANKLIN PARK, IL 60131 Downloaded from G Internet, G Internet.

Great American Chocolate Chip Cookies

Ingredients

• 1 cup Butter softened
• 3/4 cup Granulated sugar
• 3/4 cup Light brown sugar packed
• 1 teaspoon Vanilla
• 2 Eggs
• 2 1/4 cups All purpose flour
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 12 ounce bag Semisweet chocolate chips
• 1 cup Chopped nuts optional

Instructions

1. Heat oven to 375'. Cream the butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt--gradually beat into creamed mixture. Stir in chocolate chips (and nuts if using). Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until lightly browned. Cool slightly; remove from cookie sheet.

Cranberry Fruit and Nut Bread

Ingredients

• 1/2 c Golden raisins
• 2 1/2 c All-purpose flour
• 3/4 c Cranberries, chopped
• 3/4 c Butter or margarine,
• 1/4 ts Nutmeg, ground
• Pecan halves
• 1/2 c Pecans, chopped
• Whole cranberries
• 1 1/2 ts Baking Powder
• 1 1/2 c Sugar
• 1 ts Salt
• 1 ts Vanilla extract
• 1 1/2 ts Baking soda
• 1 1/2 c Commercial sour cream
• 3 Eggs
• 1/3 c Apricots, dried, chopped
• 1 c Powdered sugar, sifted

Instructions

1. 1 1/2-2 tb milk Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, soda, salt, and nutmeg; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each adddition Stir in vanilla. Fold in cranberries, chopped pecans, raisins, and apricots.. Pour batter into 2 greased and floured 8-1/2 x 4- 1/2 x 3-inch loafpans; arrange pecan halves on top . Bake at 35 degrees F. for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. arrange whole cranberries on loaf. Combine powdered sugar and milk, mixing well; drizzle over loaves. Yield: 2 loaves. Recipe from: Creative Ideas For Living magazine, December 1984

Light and Healthy Cookies

Ingredients

• 3 egg whites
• 1/2 cup superfine sugar
• 1 cup crispy rice cereal
• 1 cup rolled oats
• 1 teaspoon baking powder
• 2 teaspoons pure vanilla extract
• 2 tablespoons pistachios, chopped

Instructions

1. Turn on the oven to 180°C.
2. In a large mixing bowl beat the egg whites until the soft peaks form. Add sugar and beat until it's light and creamy.
3. Add the rice cereal, the rolled oats and pistachios.
4. Add the baking powder and vanilla extract.
5. Stir with a wooden spoon until well combined.
6. Drop by a half full tablespoon onto a lightly greased baking tray.
7. I usualy simply line it with a baking baper.
8. Bake about 15 minutes, or until well browned and crispy.

Paleo Chocolate Chip Cookies

Ingredients

• 1 Egg Room temperature
• 1 teaspoon Vanilla
• 1/4 Cup Coconut oil Melted and cooled
• 1/2 Cup Maple syrup
• 1.25 Cup Paleo flour
• 1/2 teaspoon Baking soda
• 1/2 Cup Sugar free chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Whisk together flour and baking soda. Add in melted coconut oil, maple syrup and vanilla. Mix together until smooth. Fold in chocolate chips. The batter will be quite runny but don’t worry! Drop by spoonful into cookie sheet (no need to press down because the dough is soft).
3. Bake for 10-13 minutes. I found 12 gave me soft cookies that were a bit chewy. Cooking times may vary according to stove.
4. Enjoy!

Almond White Chocolate Fudge

Ingredients

• 12 ounces baker's white chocolate
• 3/4 cup sweetened condensed milk
• 1 cup coarsely chopped toasted almond
• 1/2 cup dried cranberries
• 1 tablespoon orange zest

Instructions

1. Line 8" square pan with foil, with ends of foil extending over sides of paan; set aside.
2. Microwave chocolate and milk in large microwave-safe bowl on MEDIUM 2-3 minutes or until chocolate is almost melted.
3. Add almonds, cranberries and orange peel, stir until well blended.
4. Spread chocolate mixture into prepared pan.
5. Refrigerate for 2 hours or until firm.
6. Lift fudge from pan, using foil handles.
7. Cut into 48 pieces.
8. Store in tightly (air-tight) covered container in refrigerator up to 3 weeks.

Chocolate Crumble Muffins

Ingredients

• 1 3/4 cups self-rising flour
• 1 pinch salt
• 1/3 cup sugar, plus
• 1 tablespoon sugar
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 3 ounces bittersweet chocolate (grated or finely chopped)
• 1/2 cup pecans, finely chopped (optional) or 1/2 cup almonds, chopped (optional)
• 2 tablespoons dried candied orange peel, finely chopped (recipe just said citrus peel, I love orange and chocolate together)
• 1 large egg, slightly beaten
• 3/4 cup light cream (may need a little more or less)
• chocolate chips, for garnish

Instructions

1. Preheat oven to 425ºF.
2. Butter a 12-hole muffin pan or line it with cupcake papers.
3. Sift the flour, salt and sugar into a mixing bowl.
4. Add the butter and using the tips of your fingers, rub the mixture until it resembles fine bread crumbs.
5. Stir in the chocolate, nuts (if using) and citrus peel.
6. Break the egg into a measuring cup, whisk slightly, then add enough light cream to make 1 cup of liquid ingredients.
7. Add the egg/milk mixture to the other ingredients and stir just until the dough comes together - it will be quite sticky.
8. Divide the dough equally among the muffin cases, then decorate with chocolate chips, if using.
9. Bake for 10 minutes.
10. Lower heat to 350ºF and bake an additional 5-10 minutes or until golden brown and firm to touch.
11. Remove from oven and cool slightly on a baking rack.
12. Store leftovers in an airtight container.

White Chocolate Cranberry Bars

Ingredients

• 1 cup butter, softened
• 2 cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups Gold Medal™ all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup white vanilla baking chips (6 oz)
• 1 cup chopped walnuts
• 3/4 cup sweetened dried cranberries

Instructions

1. Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
2. In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Beat in eggs and vanilla. On low speed, beat in flour, baking powder and salt until blended. Stir in baking chips, walnuts and cranberries. Spread in pan.
3. Bake 30 to 35 minutes or until golden brown and set. Cool completely in pan on cooling rack. Use foil to lift from pan. Cut into 6 rows by 4 rows.

Cranberry-Oat Cereal Bars

Ingredients

• nonstick cooking spray
• 4 tablespoons butter
• 1 (10 ounce) bag marshmallows
• 1/2 teaspoon salt
• 6 cups toasted oat cereal
• 1 cup dried cranberries or 1 cup raisins

Instructions

1. Spray a 1O-by-15-inch rimmed baking sheet with cooking spray.
2. Line with waxed paper; spray paper with cooking spray, and set aside.
3. In a large saucepan, melt margarine over medium heat.
4. Add marshmallows and salt; cook, stirring occasionally, until marshmallows have melted, about 5 minutes.
5. Remove from heat, and stir in cereal and dried cranberries.
6. Immediately transfer mixture to prepared baking sheet.
7. Using a spatula (or your fingers) coated with cooking spray, press in quickly and firmly.
8. Let cool, about 1 hour; cut into 24 bars (3 rows lengthwise by 8 rows crosswise).
9. Store in an airtight container up to 2 days.

Cranberry Orange Coconut Flour Bread

Ingredients

• 6 eggs
• 1/2 cup coconut flour (Best deal I’ve found)
• 1/4 cup honey (Raw is best, if you can afford it)
• 1/4 cup orange juice (I found that this was approximately
• 1/4 cup cranberries
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1 teaspoon baking soda

Instructions

1. Preheat oven to 350. Mix all the ingredients except cranberries together in a large bowl and beat with a hand mixer. Add the cranberries. Pour the mix into a loaf pan lined with parchment paper. (I use this unbleached kind.) Bake for 35-40 minutes until a toothpick inserted into the center comes out clean. In my oven this was 37 minutes exactly, but all ovens vary.
2. This bread is sweetly delicious and is great choice for your holiday breakfast or dessert.

Barefoot Contessa's Chocolate White Chocolate Chunk Cookies

Ingredients

• 1/2 lb unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2/3 cup good unsweetened cocoa
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 lbs good white chocolate, coarsely chopped

Instructions

1. Preheat the oven to 350 degrees F.
2. Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.
3. Add the vanilla, then the eggs, 1 at a time, and mix well.
4. Add the cocoa and mix again.
5. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined.
6. Fold in the chopped white chocolate.
7. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon.
8. Dampen your hands and flatten the dough slightly.
9. Bake for exactly 15 minutes (the cookies will seem underdone).
10. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Chewy Gluten-Free Chocolate Chip Cookies

Ingredients

• 1 cup all-purpose gluten-free flour
• 1/4 cup sweet rice flour (also called sticky rice flour or glutinous rice flour)
• 1/4 cup tapioca flour
• 2 tablespoons almond meal
• 1/4 cup softened unsalted butter
• 1/2 cup brown sugar or 1/2 cup turbinado sugar
• 1/2 cup white sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips

Instructions

1. Preheat oven to 375 F degrees.
2. Blend butter, sugars, egg and vanilla with a wooden spoon until creamy.
3. In a separate bowl, blend flours, baking soda, almond meal and salt.
4. Fold dry ingredients into wet ingredients and mix well.
5. Grease a baking sheet.
6. Drop a tablespoon of the batter at a time onto the cookie sheet, leaving ample room between cookies.
7. Bake for 10 minutes.
8. Remove from oven and allow to sit for 5 minutes before transferring carefully to cooling rack.

Oatmeal and Flax Cranberry Cookies

Ingredients

• 16 tablespoons (227g) unsalted butter softened
• 3/4 cup (159g) light brown sugar or dark brown sugar packed
• 1 teaspoon cinnamon
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 large egg
• 1 1/2 cups (170g) King Arthur Golden Wheat Flour
• 1 1/2 cups (134g) old-fashioned rolled oats*
• 1/2 cup (43g) flax meal
• 1/4 cup (43g) flax seeds
• 1 1/2 cups (170g) dried cranberries or raisins
• 1/2 to 1 cup (57g to 113g) chopped nuts optional; walnuts or pecans are tasty

Instructions

1. Lightly grease two baking sheets, or line them with parchment., In a large bowl, beat together the butter, brown sugar, cinnamon, vanilla extract, baking soda, salt, and egg until fluffy., Mix in the flour, oats, flax meal and seeds, dried fruit, and nuts., Let the dough rest for 30 minutes or so at room temperature, for the oats to soften. Towards the end of the rest period, preheat the oven to 350°F., Scoop the dough by rounded tablespoonfuls onto the prepared baking sheets. Flatten each ball of dough slightly., Bake the cookies for 10 to 12 minutes, until golden brown. Cool them on the baking sheets for 15 minutes or so, to allow them to set. Move them to a cooling rack to finish cooling.

Orange-cranberry Glazed Mini Bundt Cakes Recipe

Ingredients

• * Nonstick cooking spray with flour
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 2/3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter, softened
• 3 large eggs
• 2 tablespoons finely grated orange peel
• 2 teaspoons vanilla extract
• 3/4 cup buttermilk
• 1 cup (6 oz.) Semi-Sweet Chocolate Mini Morsels
• 1 cup fresh cranberries, coarsely chopped or 1 cup sweetened dried cranberries.
• GLAZE Ingredients:
• 2 cups white chocolate morsels
• 1/4 cup orange juice
• 1 tsp. grated orange peel

Instructions

1. Preheat oven to 350° F.
2. Spray two 6-cake mini-Bundt cake pans with nonstick cooking spray with flour.
3. Combine flour, baking powder and salt in large bowl.
4. Beat sugar and butter in large mixer bowl until creamy.
5. Beat in eggs one at a time, beating well after each addition.
6. Beat in orange peel and vanilla extract.
7. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
8. Stir in morsels.
9. Fold in cranberries.
10. Spoon into prepared pans, filling 3/4 full.
11. Bake for 18 to 20 minutes or until wooden pick inserted in cake comes out clean and cakes are golden.
12. Cool in pans on wire racks for 10 minutes. Invert pans onto wire racks to release cakes. Cool completely.
13. Drizzle with Glaze.
14. FOR GLAZE:
15. Microwave 2 cups (12-ounce package) White Morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute;
16. Stir.
17. The morsels may retain some of their original shape.
18. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
19. Whisk in 1/4 cup orange juice and 1 teaspoon grated orange peel. (Mixture will initially get firm, but as you keep stirring, it will get smooth. Add more orange juice if needed.)

Chocolate peppermint crinkle cookie

Ingredients

• 30g cocoa powder , sieved
• 100g caster sugar
• 25ml vegetable oil
• 1 egg
• 90g plain flour
• ½ tsp baking powder
• 45g icing sugar
• 50g white chocolate
• 50g salted butter
• ¼ tsp peppermint extract
• 65g icing sugar
• green food colouring paste

Instructions

1. Mix the cocoa, caster sugar and oil together. Add the egg, whisking until fully combined. Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. Chill for 1 hr if it’s very soft.
2. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Scoop a teaspoon of dough and form into a small ball, then roll in the sugar to coat. Repeat with the remaining dough, then arrange, evenly spaced, on a baking tray lined with baking parchment.
3. Bake in the centre of the oven for 10 mins. Leave to cool on the tray for 15 mins then transfer to a wire rack and leave to cool.
4. Meanwhile, make the filling. Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, making sure it does not touch the water, or in the microwave in 30-second bursts until melted. Set aside to cool a little. Beat the butter for 2 mins using electric beaters until smooth and creamy, then beat in the peppermint extract for 30 seconds. Drizzle in the white chocolate and beat until combined. Mix in the icing sugar slowly, then add the food colouring, bit by bit, beating well after each addition until you have a rich, evenly coloured green mix.
5. Spoon into a piping bag fitted with a round nozzle. Pipe the minty filling onto the middle of a biscuit and gently sandwich with another biscuit. Will keep in an airtight container for four days.

Double Dark Chocolate Cookies Recipe

Ingredients

• 15 ounces bittersweet chocolate, rough chopped, divided
• 4 tablespoons (2 ounces) unsalted butter, very soft
• 3/4 cup (5 1/4 ounces) granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup (3 3/4 ounces) all purpose flour
• 1/2 teaspoon baking powder
• 24 chocolate wafer cookies (see note), broken into pieces
• 1/3 cup lightly toasted hazelnuts, chopped (optional)

Instructions

1. Adjust racks to upper and lower middle position and preheat oven to 375°F. Melt 8 ounces of the chocolate in a medium bowl over a pan of barely simmering water. Let cool slightly.
2. Line 2 baking sheets with parchment paper. Whisk butter, sugar, and salt in a large bowl until combined. Whisk in eggs and vanilla. Whisk in chocolate until combined and glossy.
3. Stir flour and baking powder in a small bowl then stir into chocolate mixture until combined. Stir in remaining 7 ounces of chocolate, chocolate wafer cookies (see note), and hazelnuts (if using). Chill until firm enough to scoop, about 15 minutes.
4. Using a 1/3 cup scoop, portion dough onto pans, spacing at least 2 inches apart. Bake until cookies are puffed, cracked, and almost set (centers may still look underdone), 12 to 15 minutes. Let cookies cool on pan for 1 minute, then slide cookies (with paper) onto wire rack to cool.

Christmas Cranberry Cake

Ingredients

• 3 1/2 c. all-purpose flour
• 1 2/3 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 c. whole milk, room temperature
• 1/2 c. sour cream, room temperature
• 1 c. unsalted butter, melted and cooled slightly
• 1 egg + 2 egg whites, lightly beaten
• 1 tbsp. vanilla extract
• 2 c. cranberries, fresh or frozen and thawed
• 1 (8-oz.) package cream cheese, softened
• 1 tbsp. whole milk
• 1 tsp. vanilla extract
• 1/2 tsp. kosher salt
• 4 c. powdered sugar
• 1/2 c. granulated sugar
• 1 1/2 c. cranberries, fresh or frozen thawed
• 1 c. sparkling sugar

Instructions

1. Preheat the oven to 350°F. Spray a 13-by-9-inch cake pan with cooking spray.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add the milk and sour cream, mixing on low until just combined. Slowly add the melted butter, egg and egg whites, and vanilla, mixing until just combined. Using a spatula, scrape the bottom and sides of the bowl, then gently fold in the cranberries.
3. Transfer the batter to the prepared baking pan. Bake until the edges are lightly golden and a wooden toothpick comes out clean, 30 to 35 minutes.
4. Place the pan on a wire rack and let cool completely.
5. For the frosting: Meanwhile, in a large mixing bowl, beat the cream cheese on medium-high speed until light and fluffy, about 1 minute. Beat in the milk, vanilla, and salt. Add the powdered sugar, 1 cup at a time, beating on low speed until combined.
6. Spread the cream cheese frosting to cover the cake and decorate with candied cranberries, if using.
7. For the candied cranberries: In a small pot over medium-high heat, combine the granulated sugar and 1/2 cup of water. Bring the mixture to a boil and cook for 3 minutes. Remove from the heat and let cool completely.
8. Add the cranberries to the cooled mixture and toss to coat. Transfer the soaked berries to a cooling rack set over a parchment-lined baking sheet. Let the cranberries sit for 1 hour, or until the simple syrup has dried slightly and become sticky on the cranberries.
9. Toss the cranberries in sparkling sugar and place back on the wire rack until ready to decorate the cake.

American Kitchen Classic Chocolate Chip Cookies

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup butter or 1 cup margarine, softened
• 1 cup granulated sugar
• 3/4 cup light brown sugar, firmly packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 (12 ounce) package semi-sweet chocolate chips
• 1 (12 ounce) package milk chocolate chips
• 1 (12 ounce) package white chocolate chips
• 1/4 cup unsweetened coconut, shredded (optional)
• 1 cup walnuts, coarsely chopped

Instructions

1. Preheat oven to 350 degrees F.
2. Combine the flour, baking powder and salt in a large bowl. Set aside.
3. Combine the butter, granulated sugar and brown sugar in a large bowl. Beat with an electric mixer set on high until light and fluffy.
4. Beat in eggs one at a time then stir in the vanilla.
5. Gradually add the flour mixture, beating well after each addition.
6. Fold in the chocolate chips, the walnuts and coconut, if using.
7. Drop the dough by rounded tablespoonfuls about 2 inches apart onto ungreased baking sheets. Flatten the dough slightly with the back of a fork.
8. Bake the cookies until golden, about 15 minutes.
9. Cool on the baking sheets for 5 minutes then transfer cookies to wire racks to cool completely.
10. Store cookies in an airtight container for up to 1 week or store in a freezer for up to 6 months. Thaw at room temperature.

Oatmeal, Cranberry and Chocolate Chunk Cookies

Ingredients

• 1 cup all purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 stick unsalted butter at room temperature
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1 large egg at room temperature
• 1/2 teaspoon pure vanilla extract
• 2 cups old fashioned oats
• 1 cup dried cranberries
• 1 4 oz 60 percent cacoa bittersweet chocolate bar Chiradelli recommended, chopped into 1/4 in chunks

Instructions

1. 1. Put an oven rack in the center of the oven. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.
2. 2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the vanilla and beat until smooth. With the machine run-in, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). using a 4 ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2 inch diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes, before serving.

Lebkucken Honey Cookies Recipe

Ingredients

• 2 lbs.honey(4 cups)
• 2 lbs brown sugar
• 1 lb. butter
• 4 cups walnuts or almonds,chopped fine
• 5 eggs
• 2 tsp all spice
• 1 tsp cloves
• 1/2 glass of Brandy(hmmm not sure on this one..proubly about 1/2 cup or less)
• 1 lb. citron-ground fine
• 4 tsp soda-in a little hot water..when disolved add
• 12-15 cups of flour
• Frosting:
• 4 egg whites
• 4 cups powdered sugar
• 4 tbsp orange juice

Instructions

1. In a large saucepan add the honey, brown sugar, and butter. Heat until warm.
2. Remove from stovetop and cool.
3. Transfer ingredients to a very large bowl.
4. Add walnuts or almonds.
5. Add eggs, allspice,cloves,citron,brandy, soda and flour.
6. Put in fridge for 1 week.
7. Roll out on floured board, cut with biscuit cutter or round shape.
8. Bake at 350* for 11-12 min.
9. Frost cookies while hot.Store in airtight container.
10. These store for weeks!

Almond-Coconut Chewy Chocolate Cookies

Ingredients

• 1.667 cups almond flour, such as Bob's Red Mill
• 0.667 cup Dutch-process cocoa powder
• 0.5 teaspoon kosher salt
• 1 stick (½ cup) unsalted butter or margarine (for Passover), room temperature
• 1.25 cups packed light-brown sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 0.5 cup chopped bittersweet chocolate
• 0.5 cup chopped roasted almonds
• 0.5 cup sweetened shredded coconut

Instructions

1. In a medium bowl, whisk together flour, cocoa, and salt.
2. In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
3. Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.

Healthful Double Chocolate Cookies

Ingredients

• 2-3 large, ripe bananas, well mashed (about 1 1/2 cups)
• 1 teaspoon vanilla extract
• 1/4 cup coconut oil, barely warm - so it isn't solid
• 2 cups rolled oats
• 1/3 cup ground sunflower seeds
• 1/3 cup cacao powder
• 1/3 cup coconut, finely shredded & unsweetened
• 1/2 teaspoon fine grain sea salt
• 1 teaspoon baking powder
• 6 ounces chocolate chips or dark chocolate bar chopped

Instructions

1. Preheat oven to 350 degrees, racks in the top third.
2. In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, sunflower seeds, cacao powder, shredded coconut, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 1 - 2 tablespoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 13 - 15 minutes. Until golden on the bottoms.

Cranberry and Pistachio Biscotti Dipped in White Chocolate

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 tsp salt
• 6 tablespoons sugar
• 2 eggs
• 1 tablespoon vegetable oil
• 1/4 cup dried cranberries
• 1/4 cup pistachios
• 4 ounces white chocolate

Instructions

1. Mix the flour, baking powder and salt in a bowl.
2. Slowly mix the sugar into the eggs and oil in another bowl.
3. Slowly mix the dry and wet ingredients until they come together.
4. Mix in the cranberries and pistachios.
5. Form the dough into a rough oval about 8 inches by 3 inches on parchment paper. Note: The dough will be very sticky but you will be able to shape it.
6. Bake in a preheated 350F/180C oven for 30 minutes.
7. Cut it into 1/4-1/2 inch slices.
8. Bake in the oven for 10 minutes per side at 325F/170C.
9. Melt the white chocolate in a double boiler.
10. Dip the biscotti into the white chocolate and set aside to cool.

Breakfast Cookies

Ingredients

• 3/4 cup whole-wheat pastry flour
• 1/2 cup All-purpose flour
• 1/2 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Ground nutmeg
• 1/4 teaspoon Salt
• 2 tablespoons Unsalted butter
• 1/4 cup Canola oil
• 1/4 cup dark brown sugar
• 3 tablespoons Granulated sugar
• 1 Egg
• 1 teaspoon Vanilla extract
• 1/2 cup Rolled oats
• 1/2 cup bran cereal flakes
• 1/3 cup Raisins
• 1/3 cup walnut pieces lightly toasted in a dry skillet for 2 minutes, until fragrant

Instructions

1. Place rack in center of oven and preheat oven to 350 degrees F.
2. Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Apple Cranberry Cookie Cobbler Recipe

Ingredients

• 4 Granny Smith Apples -- peeled, cored, slice
• 1 can (16 oz) whole berry cranberry sauce
• 1/3 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 package (20 oz) refrigerated sugar cookie dough -- cut in half

Instructions

1. Preheat oven to 400 degrees.
2. Peel, core, and slice apples. Cut apples in half; place in deep dish baker.
3. Combine cranberry sauce, sugar, flour, and cinnamon in bowl; mix well. Pour over apples; mix well.
4. Cut cookie dough in half; reserve one portion for another use. Slice cookie dough into 1/4-inch thick slices. Arrange evenly over apple mixture.
5. Bake 30-35 minutes or until apples are tender and top is golden brown.

Cranberry Orange Muffins

Ingredients

• 1 Egg
• 1/3 c Butter melted
• 1/4 c Orange marmalade
• 1/2 c Cranberries; finely chopped
• 1/4 ts Salt
• Cinnamon Sugar
• 1 ts Baking soda
• 1/2 c Buttermilk
• 1/2 ts Baking Powder
• 1 1/2 c All-purpose flour
• 1/4 c Sugar

Instructions

1. Preheat the oven 375F. Butter small cupcake pans. If you dont have enough muffin tins bake the muffins in relays like cookies In a small mixing bowl, stir and toss together the flour, baking soda, baking powder, and salt. In another larger mixing bowl, place the sugar, egg, buttermilk, melted butter, marmalade, and cranberries, and beat until completely blended. Add the combine dry ingredients and beat just until blended Spoon the batter into the prepared muffin tins, filling each cup almost to the top. Bake for 12 to 15 minutes, or until a toothpick or straw inserted into the center comes out clean. While the muffins bake prepare cinnamon sugar in a pie plate or shallow dish. As soon as the muffins are done, immediately remove them from the pans and roll them gently in the sugar. Transfer to a rack until ready to serve. Once they are completely cool, wrap airtight and freeze any you wont use immediately NOTES : These smal, moist, bite size muffins are best served slightly warm, so if you make them ahead, reheat them on a baking sheet in a hot oven a few minutes before serving and then toss them in the cinnamon sugar. Recipe by: The Breakfast Book by Marion Cunningham Posted to MC-Recipe Digest V1 #1010 by KateyKC on Jan 14, 1998

White Chocolate Macadamia Nut Cookies

Ingredients

• 1/2 cup butter, softened
• 1 cup brown sugar
• 1/2 cup coconut flakes, finely minced
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 8 ounces solid white baking chocolate, cut into chunks
• 1 cup macadamia nuts, chopped

Instructions

1. Cream together the butter and sugar in a large bowl with a mixer on high speed. Add the coconut, egg, milk, and vanilla; mix well.
2. In another bowl, combine the flour, baking soda, baking powder, and salt.
3. Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts.
4. Preheat the oven to 300 F while you let the dough rest for 30-60 minutes in the refrigerator.
5. Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12-14 minutes.
6. Do not overbake! Cookies should come out of the oven appearing slightly browned, yet undercooked.
7. When cooled, the cookies will be soft and chewy.

Cookiedilla

Ingredients

• 1/2 (16.5-oz) package refrigerated chocolate chip cookie dough
• 1/2 c. marshmallow creme
• 1/2 c. chocolate fudge sauce

Instructions

1. Return to oven and bake until warmed through, 3 to 4 minutes.
2. Slice and serve.

Cranberry-Apple Butter Bars

Ingredients

• 1 bag (12 oz) fresh or frozen cranberries
• 1 cup granulated sugar
• 1 teaspoon grated orange peel
• 1/4 cup orange juice
• 1/2 cup apple butter
• 2 tablespoons butter or margarine
• 3/4 cup butter or margarine, softened
• 1 cup packed brown sugar
• 1 1/2 cups Gold Medal™ all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/4 cups quick-cooking oats

Instructions

1. Heat oven to 400°F. Spray 13x9-inch pan with cooking spray.
2. In 4-quart saucepan, mix cranberries, granulated sugar, orange peel and orange juice. Heat to boiling over high heat, stirring constantly. Cook over high heat 6 to 8 minutes, stirring frequently, until cranberries pop and lose their round shape and mixture thickens. Stir in apple butter and 2 tablespoons butter; remove from heat.
3. In large bowl, beat 3/4 cup butter and the brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Stir in flour, salt, baking soda and oats. Press 3 cups oat mixture in pan.
4. Spread cranberry filling over base. Crumble remaining 2 cups oat mixture over filling; press lightly.
5. Bake 25 to 30 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 8 rows by 4 rows.

Oatmeal Cookies With Raisins and Cranberries

Ingredients

• 1 cup butter, softened
• 1 cup brown sugar, firmly packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 cups quick Quaker Oats or 3 cups Old-Fashioned Quaker oats, uncooked
• 1 cup chopped walnuts or 1 cup pecans
• 1 cup raisins
• 1 cup dried cranberries

Instructions

1. Heat oven to 350°F
2. Beat together butter and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats, walnuts or pecans, cranberries and raisins; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.
9. Makes about 4 dozen.
10. Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.

Monster Cookies Recipe

Ingredients

• 3/4 c whole spelt (or wheat) flower
• 3/4 c oats
• 1/2 tsp salt
• 1/2 tsp soda
• *****
• 1 c smooth peanut butter
• 1/2 c honey
• 1 egg
• 2 tsp vanilla
• *****
• 2 - 3 ounces of dark chocolate - chopped (or 1/4 - 1/3 c)
• 2 - 3 Tbsp chopped candied orange peel - &/OR candied ginger -
• OR 1/4 c chopped dried fruit like dates or apricots
• 1/4 c chopped pecans (optional)
• *if you want these to look more like classic monster cookies, instead of the fruit above, add 1/3 c dark M&M's, or find natural candy-coated chocolate candies at the health food store - check the ingredients to make sure they don't contain the chemical food coloring that many are allergic to.

Instructions

1. Mix wet and dry separately, then combine and mix well.
2. Mix in chocolate and fruit.
3. Drop heaping teaspoons of batter on a parchment-lined cookie sheet. Flatten with a fork if you like.
4. Bake in a preheated oven at 375 (350 if using dark or uninsulated pans, and/or if your oven is extra hot) for 8-12 minutes. They're ready when the edges are slightly browned - keep checking as honey browns fast.
5. (originally on pattycake.ca)
6. Mmmm!

Shaped Icebox Cookies

Ingredients

• 1 batch Vanilla Dough , Chocolate Dough , Spice Dough , or Citrus Dough
• 0.75 cup each chopped toasted blanched almonds and dried cherries
• 0.75 cup each chopped dried apricots and pistachios
• 1 cup chopped toasted blanched almonds plus ½ cup chopped candied orange peel
• 0.5 cup each chopped white chocolate, toasted hazelnuts, and dried cherries
• 0.5 cup each chopped dried papaya, macadamia nuts, and shredded sweetened coconut
• 1 cup chopped dried cranberries plus ½ cup chopped candied orange peel
• 0.5 cup each chopped semisweet chocolate, toasted walnuts, and dried cranberries
• 0.75 cup each chopped candied citron and glaceed cherries
• 1 cup chopped toasted blanched almonds plus ½ cup chopped candied ginger
• 0.5 cup sanding sugar or 1 ½ cups ground toasted walnuts

Instructions

1. Once the flour is incorporated according to dough recipe, beat in the desired mix-in. Divide dough into 2 pieces. Shape each into a 10-inch log (or a 10-inch-long triangular, rectangular, or square-shaped log). Coat each in ground nuts or sanding sugar, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.
2. Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

Coconut Cranberry Macaroons

Ingredients

• 2/3 cup sugar
• 2 large egg whites, lightly beaten
• 1/2 cup dried cranberries, finely chopped
• 1 finely grated orange, zest of
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 3 cups shredded coconut (about 8 oz finely shredded)

Instructions

1. Preheat oven to 350 degrees.
2. Line 2 baking sheets (cookie pans) with parchment.
3. Whisk sugar, egg whites, cranberry, orange zest, vanilla and salt in large bowl.
4. Toss coconut with egg mixture until completely coated.
5. Moisten finger tips with water.
6. Form about 1 heaping tablespoon of batter into pointed mounds or pyramids on prepared sheets (like little Christmas trees), space about 1 inch apart.
7. Bake until edges are golden brown and entire macarron is nicely toasted and dry about 16-20 minutes.
8. Transfer to rack to cool. Serve.

Peppermint White Chocolate Chip Cookies

Ingredients

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon vanilla
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup white chocolate chips (about 1/2 a 12 oz. Bag)
• 1/2 cup candy cane, crushed (about 50 of the little ones)

Instructions

1. Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg.
2. Stir together flour, salt and soda. Add flour mixture to butter mixture, blending well.
3. Stir in chips and crushed candy canes.
4. Drop by level tablespoonfuls, 2 inches apart, onto cookie sheets covered with parchment paper. Bake at 375 degrees for about 12 minutes until golden.
5. Remove to wire racks to cool.

Healthy Cranberry Granola Bars

Ingredients

• 3 cups oats
• 1/3 cup crushed almonds
• 3/4 cup crushed walnuts
• 3/4 cup oat bran
• 3/4 cup shredded coconut
• 2 ounces dried cranberries
• 1/8 teaspoon kosher salt
• 1 1/4 cups honey
• 1 teaspoon vanilla extract
• cooking spray

Instructions

1. Mix oats, almonds, walnuts, bran, coconut and salt and roast in over at 350 degrees for 15 minutes, stirring occasionally.
2. Dissolve honey and vanilla in pot under low heat.
3. Remove dry ingredients and pour into a bowl.
4. Lower oven to 300 degrees.
5. Grease 9 x13 glass dish with cooking spray.
6. Mix liquid into bowl with dry ingredients, add cranberries or whatever else you want.
7. Pour into dish and spread out evenly.
8. Place wax paper on top and smash down. You can use a can or glass to do this as well.
9. Bake at 300 for 30-40 minutes, till golden brown.
10. Let cool for at least 1-2 hours to harden.
11. Cut and enjoy.

Creme De Menthe Balls (No-Bake Cookies)

Ingredients

• 12 ounces vanilla wafer crumbs
• 3/4 cup finely chopped pecans
• 1 cup powdered sugar
• 2 tablespoons light corn syrup
• 1/3-1/2 cup green creme de menthe
• additional powdered sugar

Instructions

1. Combine wafer crumbs, pecans, 1 cup powdered sugar, corn syrup and creme de menthe, blending to make a stiff dough.
2. Roll into 1" balls, then roll in additional powdered sugar to coat.
3. I use the food processor makes life alot easier!

Gluten And Dairy-Free Chocolate Crinkle Cookies Recipe by Tasty

Ingredients

• ¾ cup vegetable oil
• 1 cup unsweetened cocoa powder
• 1 ½ cups sugar
• 4 eggs
• 2 teaspoons vanilla
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 ¾ cups gluten free flour blend
• 1 cup powdered sugar, for coating

Instructions

1. In a large bowl (or stand mixer) combine oil, cocoa powder, and sugar. Stir until well-combined. Then, add eggs one at a time, mixing in between each addition to incorporate well. Add vanilla and stir to combine.
2. Add salt, baking powder, and gluten-free flour. Stir until just combined.
3. Chill the dough 2-4 hours - you can also chill the dough line a baking sheet with parchment paper and place powdered sugar in a separate bowl.
4. Use a scoop to roll out 1″ balls of chilled dough, then roll each cookie dough ball in powdered sugar to coat well.
5. Place 8-12 well-coated cookie dough balls on the prepared baking sheet
6. Bake at 350°F for 6-8 minutes, or until just the edges are set and the centers are still wet.
7. Allow the cookies to cool 2-3 minutes on the baking sheet to allow them to continue to set, then transfer to a cooling rack and cool completely.
8. Repeat with remaining dough until all the cookies are baked.
9. Serve.

Glazed chocolate Christmas cake

Ingredients

• 85g unsalted butter softened, plus extra for the tin
• 250g pitted prunes
• 1½ tsp bicarbonate of soda
• 200g dried cranberries, roughly chopped
• 180ml dark rum
• 1 tsp vanilla extract
• 250g light muscovado sugar
• 6 eggs
• 215g plain flour, sifted
• 35g cocoa powder, sifted
• 1½ tsp cinnamon
• ½ tsp allspice
• 150g dark chocolate, melted and cooled
• dried cranberries and/or glazed cherries, to decorate
• 300g cranberry jelly
• 50g dark chocolate, finely chopped

Instructions

1. Heat the oven to 180C/160C fan/gas 4 and butter a 2.5 litre bundt or ring tin. Put the prunes, bicarbonate of soda and 250ml boiling water in a heatproof bowl. Stir well, then set aside for 15 mins. Using a hand blender, whizz the mixture into a purée and set aside.
2. Meanwhile, microwave the cranberries and rum together in a bowl for 1 min, then set aside to cool. You can warm them in a small saucepan if preferred, but don’t allow the mixture to boil.
3. Whisk together the butter, vanilla and sugar until light and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the prune purée, rum and cranberries, flour, cocoa, cinnamon, allspice and melted chocolate. Don't worry if the mixture appears split, it will come back together.
4. Pour the mixture into the tin and bake for 1 hr, or until a skewer inserted in the middle comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a rack and leave to cool completely.
5. To make the glaze, heat the cranberry jelly and chocolate together in a saucepan, whisking until smooth and thickened.
6. Place the cake on a stand or plate and pour over the glaze. Top with dried fruit and leave to set before slicing.

Cranberry-Banana Bread/Muffins

Ingredients

• 4 Tablespoons Butter Room temperature
• 1 Cup Sugar
• 1 Egg
• 2 Cups Flour Sifted
• 1 Tablespoon Baking powder
• 1/2 teaspoon Salt
• 1 Tablespoon Cinnamon
• 1 Cup Bananas Mashed
• 1/4 Cup Milk
• 1 teaspoon Orange rind Unpacked
• 1 1/2 Cups Fresh cranberries Chopped

Instructions

1. • Cream together butter and sugar
2. • Add egg and beat
3. • Sift and combine flour, baking powder, salt and cinnamon. Set aside
4. • Combine bananas, milk and orange rind and mix
5. • Add dry sifted ingredients to bananas
6. • Stir in cranberries
7. • Pour into greased 9x5x3” pan or lined muffin tin
8. • Bake at 350 for 60-65 minutes (bread) or 20 minutes (muffins)

Byron Bay Chocolate Chip Cookies

Ingredients

• 175g / 12 1/2 tbsp unsalted butter (, softened (6.2 oz, Note 1 - softening tip!))
• 1/3 cup brown sugar ((light or normal, not dark))
• 1/3 cup white sugar (, caster / superfine)
• 1/8 tsp salt
• 2 egg yolks (, at room temperature (Note 6 for using leftover whites))
• 2 tsp vanilla extract/essence
• 1/2 tsp baking powder
• 1/2 cup rice flour ((sub with plain/all purpose flour, Note 2))
• 1 1/2 cups flour (, plain/all purpose)
• 200g / 7 oz dark or semi-sweet chocolate block (, chopped into pretty small pieces (Note 3))

Instructions

1. Place butter, salt and both sugars in a bowl. Beat on speed 5 for 1 minute until it's soft, creamy and fluffy.
2. Add yolks and vanilla - beat for 1 minute until well incorporated.
3. Add baking powder, rice flour and half the plain flour. Beat until you can't see flour anymore, then add remaining flour and beat again until incorporated.
4. Mixture will be fairly clump and thick, but if you press between your fingers, it should stick together (rather than being dry and crumbly).
5. Use a wooden spoon to stir chocolate through.
6. Tip out onto a work surface then press together into a 22cm / 9" log. Wrap in cling wrap or paper, twisting to seal the ends.
7. Refrigerate 1.5 - 2 hours (Note 4).
8. Baking:
9. Preheat oven to 200°C/390°F (180°C fan).
10. Line 2 trays with baking/parchment paper. Put one shelf in the middle of the oven, and the other underneath.
11. Remove from fridge, unwrap.
12. Use a serrated knife to slice into 1.75cm / 2/3" thick slices. Saw carefully through choc chunks. If it falls apart on edges, just press if back together, no big deal. Place 6 on each tray.
13. Bake 10 minutes. Turn oven down to 170°C/340°F (150°C fan), switch trays (Note 5)
14. Bake for a further 15 minutes until surface is light golden and edges are a bit golden.
15. Remove from oven and cool completely on trays - this makes them crunchy.
16. STORAGE: Keeps for at least 2 weeks in an airtight container - they stay 100% crunchy, just like they're freshly made.

White Chocolate Cranberry Macadamia Nut Cookies

Ingredients

• Ingredients
• 1 cup + 2 Tbsp melted butter cooled to warm
• 1 1/4 c brown sugar firmly packed
• 3/4 c granulated sugar
• 2 large eggs plus 1 egg yolk
• 1 Tbsp vanilla extract
• 3 c all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 - 12 oz pkg white chocolate chips
• 1 - 1 1/2 c craisins (dried cranberries) reconstituted more or less to taste
• 1 - 1 1/2 c sliced or chopped almonds more or less to taste
• Directions
• 1. First melt butter in microwave and let cool to luk
• 2. In mixer bowl cream melted butter with sugars for 2 minutes. Beat in eggs, yolk and vanilla and beat for 1 minute more. While it is
• 3. Scoop dough onto cookie sheets 2 inches apart and
• Last Step: Don't forget to share!

Instructions

1. Ingredients
2. 1 cup + 2 Tbsp melted butter, cooled to warm
3. 1 1/4 c brown sugar, firmly packed
4. 3/4 c granulated sugar
5. 2 large eggs plus 1 egg yolk
6. 1 Tbsp vanilla extract
7. 3 c all purpose flour
8. 1 tsp baking soda
9. 1 tsp salt
10. 1 - 12 oz pkg white chocolate chips
11. 1 - 1 1/2 c craisins (dried cranberries) reconstituted, more or less to taste
12. 1 - 1 1/2 c sliced or chopped almonds, more or less to taste
13. Directions
14. 1. First melt butter in microwave and let cool to luke warm while measuring ingredients and lining cookie sheets with parchment paper. Also add a few tablespoons of water to the craisins and microwave for 1 minute to reconstitute..let cool. Heat oven to 325 degrees.
15. 2. In mixer bowl, cream melted butter with sugars for 2 minutes. Beat in eggs, yolk and vanilla and beat for 1 minute more. While it is mixing, measure dry ingredients and sift them. Slowly add dry mixture to creamed mixture and mix just until incorporated. Stir in chips, craisins, and almonds.
16. 3. Scoop dough onto cookie sheets 2 inches apart and bake for 12-15 minutes or until lightly browned around edges. Cool on cookie sheets for 5 minutes. Remove to cooling racks to cool completely. Store in an airtight container. Enjoy!
17. Last Step: Don't forget to share!

Nutty or Nice Chocolate Chip Cookies

Ingredients

• 2 cups all-purpose flour, for regular cookies or 2 cups self rising flour, for thicker cookies as in my photo
• 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 12 ounces semi-sweet chocolate chips (2 cups)
• 3/4 cup coarsely chopped walnuts (optional) or 3/4 cup pecans, lightly toasted (optional)

Instructions

1. Preheat the oven to 350° and place racks on middle and lower third tracks.
2. In a medium mixing bowl, whisk flour with baking soda and salt. If you are using self-rising flour you can skip this step, you wont need the salt or soda.
3. In a large mixing bowl beat the butter at medium speed until creamy with a handheld electric mixer. Add brown sugar and granulated sugar and beat until fluffy. Add eggs and vanilla and beat until smooth. Lower speed and beat in the dry ingredients. Stir in chocolate chips and nuts.
4. Place heaping tablespoons of the cookie dough at least 1 1/2" apart on 2 baking sheets and bake for about 11 minutes for soft and chewy cookies, about 13 minutes for chewy cookies or about 16 minutes for crisp cookies.
5. Leave cookies to cool on baking sheets for 2 minutes before moving them to wire racks.

Cranberry-Oatmeal Bars

Ingredients

• Crust:
• 4 ½ ounces all-purpose flour (about 1 cup)
• 1 cup quick-cooking oats
• ½ cup packed brown sugar
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ¼ teaspoon ground cinnamon
• 6 tablespoons butter, melted
• 3 tablespoons orange juice
• Cooking spray
• Filling:
• 1 ⅓ cups dried cranberries (about 6 ounces)
• ¾ cup sour cream
• ½ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon grated orange rind
• 1 large egg white, lightly beaten

Instructions

1. Preheat oven to 325°.
2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray.
3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.
4. Cherry-Oatmeal Bars: Substitute dried cherries for the dried cranberries and lemon rind for the orange rind in filling.
5. CALORIES 135 (31% from fat); FAT 6g (sat 6g, mono 8g, poly 2g); PROTEIN 7g; CARB 5g; FIBER 3g; CHOL 13mg; IRON 7mg; SODIUM 68mg; CALC 27mg
6. Maple-Date-Oatmeal Bars: Substitute chopped pitted dates for the dried cranberries. Omit granulated sugar from filling, and add 2 tablespoons maple syrup and 2 tablespoons brown sugar.
7. CALORIES 124 (33% from fat); FAT 6g (sat 6g, mono 8g, poly 2g); PROTEIN 7g; CARB 8g; FIBER 1g; CHOL 13mg; IRON 7mg; SODIUM 68mg; CALC 26mg

Gluten-Free Chocolate Chip Cookies

Ingredients

• 1/4 cup vegan margarine
• 1/2 cup brown sugar
• 1/2 cup caster sugar
• 1 egg, beaten
• 3/4 cup rice flour
• 1 cup soy flour
• 125 g dark chocolate, chopped
• 60 g additional dark chocolate, melted

Instructions

1. Beat margarine, sugar and egg in a small bowl with an electric mixer until light and fluffy.
2. Transfer mixture to a large bowl.
3. Stir in sifted flours and chocolate, mix well.
4. Roll tablespoons of mixture into balls.
5. Place 5cm apart onto greased oven trays; flatten slightly.
6. Cook in a moderate oven,for about 20 minutes, or until lightly browned.
7. Stand on tray for 5 minutes; transfer to a wire rack to cool.
8. Decorate cookies by drizzling with extra melted chocolate.

White Chocolate Chip Cookies with Macadamia Nuts

Ingredients

• 3 Egg
• 2 1/4 c Macadamia nuts halved
• 3 c All purpose flour
• 1 1/2 ts Baking soda
• 3 ts Vanilla
• 3/4 ts Salt
• 1 c Sugar
• 19 1/2 oz White chocolate chopped
• 1 c Brown sugar firm packed
• 1 1/2 c Unsalted butter softened

Instructions

1. BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.) Posted to MM-Recipes Digest V4 #299 by "Fred Goslin" on Nov 18, 1997

Cranberry Cherry Icebox Ribbon Cookies

Ingredients

• 3/4 cup dried sweetened cranberries (3 oz)
• 1/3 cup sour cherry jam or 1/3 cup preserves
• 1 1/2 tablespoons granulated sugar
• 1/8 teaspoon almond extract
• 2 cups all-purpose white flour, plus
• 2 tablespoons all-purpose white flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 2/3 cup unsalted butter, slightly softened
• 1 large egg
• 2 1/4 teaspoons vanilla extract
• 1/2 teaspoon almond extract

Instructions

1. In a food processor, process the cranberries, jam or preserves, and sugar until coarsely pureed.
2. Transfer the mixture to a small, heavy saucepan.
3. Cook over medium high heat, stirring occasionally, until it just comes to a boil, immediately remove from the heat.
4. Let stand until cooled slightly. Stir in the almond extract.
5. Cover and refrigerate for at least 1 hour, or until well chilled, or freeze for 30 minutes, to speed chilling.(the filling may be refrigerated for up to 4 days, return to room temperature before using.
6. DOUGH:.
7. In a medium bowl, thoroughly stir together the flour, baking powder and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the sugar and butter until well blended and smooth. Add the egg, vanilla and almond extract and beat till well blended. Beat or stir in flour mixture just until evenly incorporated. Let the dough stand for 10 minutes, or until firmed up slightly.
8. Line a 4 1/2"x8 1/2" loaf pan with aluminum foil, letting the foil overhang the long sides by about 3", this will keep the plastic wrap surrounding the dough from sticking to the pan. On top of the foil, line the pan with two long sheets of plastic wrap laid crosswise, overlapping the middle and overhanging the longer sides by almost 4". Divide the dough into 4 portions. Working on a large sheet of wax paper, roughly pat each portion into the shape of the loaf pan. Pat one dough portion firmly into the pan bottom, forming a smooth, even layer. Using a rubber spatula, spread one third of the filling over the dough in the pan, the filling may seem stiff, but spread it as evenly as possible. Repeat the layers, using all four dough portions and all the fruit filling. Fold the plastic wrap over the dough. Freeze until the loaf is cold and very firm, at least 1 1/2 hours and preferably longer.The dough can then be transferred to a plastic bag and frozen for up to one month.
9. Preheat the oven to 350*. Greaze several baking sheets or use nonstick spray.
10. Carefully peel the plastic wrap from the loaf. .using a large, sharp knife, trim off and discard the excess dough so the sides of the loaf are straight up and down, rather than flared; wipe the knife clean between cuts (if the loaf is too hard to cut easily, let stand for a few minutes, don't let it thaw too much, or it will be more difficult to slice cleanly. Carefully cut the loaf crosswise into thirds, forming three 2 3/4x4" blocks. Working with one block at a time, keep others refrigerated, cut each third into 1/4" slices to produce 2 3/4" long ribbons, wipe the knife clean between cuts. Using a spatula, carefully transfer the slices to the baking sheets, placing them cut side up about 2" apart. Bake the cookies, one sheet at a time in the upper third of the oven, reversing sheets halfway through baking from front to back to ensure even browning for 9-14 minutes or just until slightly darker at the edges. Using a spatula, immediately transfer the cookies to wire racks to cool completely. Store in an airtight container for up to 1 week or freeze for up to one month.

Cranberry-Orange Muffins

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar, divided
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons grated orange rind
• 3/4 cup orange juice (about 1 large orange)
• 1/4 cup canola oil
• 1 large egg, lightly beaten
• 2 cups coarsely chopped fresh cranberries
• 1/3 cup chopped walnuts, toasted
• cooking spray

Instructions

1. Preheat oven to 400 degres.
2. Lightly spoon flour into dry measuring cups; level with knife. Set aside 1 Tablespoon sugar. Combine flour, remaining sugar, baking powder, salt and baking soda in a large bowl; make a well in the center of the mixture.
3. Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring until just moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400 degrees for 15 minutes or until the muffins spring back when touched lightly in the center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on wire rack.

White Chocolate Chip Cookies

Ingredients

• 3 tb Margarine softened
• 1 ts Vanilla
• 2/3 c Brown sugar packed
• 1/4 c Skim milk at room temperature
• 2 Egg whites whipped
• 1/4 ts Salt
• 2/3 c Granulated sugar
• 1 1/2 ts Baking soda
• 3 1/2 c Unbleached flour
• 2/3 c Vanilla chocolate chips
• 1/4 c Margarine softened

Instructions

1. Preheat oven at 350. Prepare baking sheets with cooking spray. In a mixing bowl, combine margarine, milk, and egg whites. In another mixing bowl, combine flour, sugars, baking soda, salt, and chocolate chips. Mix wet ingredients with dry ingredients just until moistened. Drop by rounded tablespoonfuls onto prepared baking sheets. Bake for 12 minutes. Recipe By : Cooking Light Magazine From: Av718@freenet.Carleton.Ca (Ann Codate: Tue, 14 Feb 1995 15:36:14 ~0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Regina Cookies (sesame Biscotti) Recipe

Ingredients

• 2 cup all-purpose flour
• 1/2 cup sugar
• 3/4 tsp. baking powder
• 1/8 tsp. salt
• 1/2 cup butter,chilled, cut in cubes
• 1 egg, slightly beaten
• 1/2 tsp. vanilla extract
• 1/3 cup sesame seeds

Instructions

1. Sift together flour, sugar, baking powder and salt.
2. Cut in butter until the mixture resembles a coarse cornmeal. See Photo
3. Stir in the slightly beaten egg and vanilla gradually while mixing. Continue to mix until smooth and soft. See Photo
4. Break dough into small pieces and roll each piece between the palms of hands to form 2 inch lengths. See Photo
5. Flatten slightly and roll in sesame seeds. See Photo
6. Place on greased(or lined with paper) cookie sheets about 1/2 inch apart. See Photo
7. Bake at 350 F / 180 C for 18 minutes, or until cookies turn brown. See Photo
8. Remove from oven and let cool on the baking sheet for a minute.
9. Transfer to a wire rack to cool completely ,then store them in an air-tight container.

Chocolate Peppermint Crinkle Cookies

Ingredients

• 1 Ghirardelli Triple Chocolate Brownie Mix
• 1 ¼ cups all-purpose flour
• 3 eggs, room temp
• 1/3 cup vegetable oil
• 1 teaspoon peppermint extract
• 1 cup Andes Crème De Menthe Baking Chips
• 3/4 cup powdered sugar (reserve for coating dough)

Instructions

1. Preheat oven to 350°F line a baking sheet with parchment paper.
2. Place brownie mix, flour, eggs, oil and extract in a medium bowl. Stir until blended. (Dough will be stiff.) Fold in Baking chips.
3. Place powdered sugar in a separate bowl. For each cookie, scoop 1 rounded tablespoon dough and place in powdered sugar. Roll dough gently into balls, coating thoroughly with powdered sugar. Place 2 inches apart onto lined baking sheet.
4. Bake 11-13 minutes, or until they are just barely set (do not overbake). Let cool on the baking sheet for 5-10 minutes before moving them to a cooling rack to cool completely.

Jumbo Chocolate Chunk Cookies

Ingredients

• 1 3/4 cups semisweet chocolate chunks (53 percent cacao dark chocolate)
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 325 degrees.
2. Line baking sheets with parchment paper.
3. Melt 2/3 cup chunks in microwave-safe bowl on high power for 45 seconds; stir.
4. Microwave an additional 10-15 second intervals, stirring until smooth; set aside.
5. Sift flour, cocoa, baking soda and salt into medium bowl.
6. Beat butter, brown sugar, granulated sugar in large mixer bowl until creamy.
7. Add melted chocolate and mix well.
8. Add egg and vanilla extract, mixing until well blended, about 1 minute.
9. Add flour mixture, mixing just until blended.
10. Stir in remaining chunks.
11. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
12. Bake 16-18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance.
13. Cool on baking sheets for 5 minutes.
14. Remove to wire racks to cool completely.

Coconut, Cranberry, White Chocolate Oatmeal Cookies

Ingredients

• 1/2 cup shortening
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 1 large egg
• 2 egg whites
• 1 teaspoon vanilla extract
• 1/2 cup butter (I used a little less than that... like 1/3ish)
• 1 cup all-purpose flour
• 1 cup wheat flour
• 2 cups rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup shredded coconut
• 1/2 cup cranberries
• 1/2 cup white chocolate chips

Instructions

1. Preheat oven to 350.
2. Cream shortening, butter, and the sugars.
3. Add eggs and vanilla then blend well.
4. In a new bowl, mix all of the dry ingredients except for the coconut.
5. Mix the coconut.
6. Combine the two bowls by mixing with a spoon.
7. Roll one inch balls of dough onto a greased cookie sheet (1" apart).
8. Baking for 9-10 minutes on the top rack until golden brown (the circumference of the cookies will look darker than the inside).

Brownie Like Rolo Cookies

Ingredients

• 1 cup brown sugar
• 1 cup sugar plus more for coating cookies
• 2 3/4 cup flour
• 3/4 cup baking cocoa
• 1 tsp baking soda
• 1 cup margarine
• 2 tsp vanilla
• 2 eggs
• 48 rolos

Instructions

1. Mix sugars, baking cocoa, margarine, vanilla, and eggs. Once it's all mixed add the flour and the baking soda. Refrigerate dough for 30 minutes. Roll dough around Rolo (should be about the size of a ping pong ball) and roll in sugar (extra white sugar, not from main ingredients). Place on ungreased cookie sheet and bake at 375 for 7-10 mins. You can usually tell when they are done when the tops are starting to crack.

Chocolate-Peanut Butter Cookie Pie

Ingredients

• 1 16.5-oz. roll Pillsbury refrigerated chocolate chip cookies with walnuts
• 3 cups powdered sugar
• 1 cup peanut butter
• 2 tablespoons butter or margarine, softened
• 1/4 cup water
• 1 cup milk chocolate chips, melted
• 16 pecan halves, if desired

Instructions

1. 1 Heat oven to 350?F. In bottom of ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. Bake 14 to 18 minutes or until golden brown. Cool 15 minutes.
2. 2 In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.
3. 3 Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.

Deluxe Sugar Cookies

Ingredients

• 1 Cup Margarine Crisco
• 1 1/2 Cup Powdered Sugar Conf.

Instructions

1. lightly grease sheet. Do not overbake!!!

Chocolate-Mint Crinkle Cookies

Ingredients

• 4 ounces unsweetened chocolate, chopped
• 6 tablespoons butter
• 1.5 cups granulated sugar (see Tip)
• 2 teaspoons baking powder
• 0.25 teaspoon baking soda
• 0.25 teaspoon salt
• 3 eggs, lightly beaten
• 0.25 cup plain fat-free Greek yogurt
• 1 teaspoon vanilla
• 0.25 teaspoon mint (not peppermint) extract
• 1.5 cups all-purpose flour
• 0.5 cup whole-wheat flour
• 0.33333334326744 cup unsweetened cocoa powder
• 0.66666668653488 cup powdered sugar

Instructions

1. In a small saucepan cook and stir chocolate and butter over low until melted; cool slightly.
2. In a large bowl stir together the sugar, baking powder, baking soda and salt. Stir in chocolate mixture. Stir in eggs, yogurt, vanilla and mint extract. In a small bowl stir together both flours and cocoa powder; stir into chocolate mixture until combined. Cover and chill dough until firm enough to handle (about 30 minutes).
3. Preheat oven to 350 degrees F. Shape dough into 1 1/2-inch balls. Roll balls in powdered sugar; place 2 inches apart on an ungreased cookie sheet. Bake 8 minutes or just until edges are firm. Cool on cookie sheet 2 minutes. Remove; cool on a wire rack.

Modified Baked Cranberry Oatmeal

Ingredients

• 3 cups skim milk
• 6 tablespoons brown Sugar Twin
• 1 tablespoon butter
• 2 teaspoons ground cinnamon
• 1 1/2 cups old fashioned oats
• 1 cup peeled finely chopped apple
• 1/2 cup dried cranberries
• 1/2 cup coarsely pecans

Instructions

1. Preheat the oven to 350F degrees.
2. Coat a 9 in square pan with nonstick spray.
3. In a large saucepan, bring the milk, brown sugar, butter, and cinnamon to a boil.
4. Meanwhile, in a large mixing bowl, mix together the oats, chopped apple, cranberries, and nuts; spread evenly into the prepared pan.
5. When the milk mixture begins to boil, pour out evenly over the oatmeal mixture.
6. Bake uncovered for 30-35 minutes, ore until the liquid has been absorbed and the oatmeal is tender.
7. Cut the mixture into 6 servings, scooping each out into a cereal bowl.
8. Garnish with a sliced apple (if desired) and serve with a pitcher of milk.

Chocolate-Black Pepper Cookies

Ingredients

• 1.5 cups all-purpose flour
• 0.75 cup unsweetened Dutch-process cocoa powder
• 0.25 teaspoon coarse salt
• 0.25 teaspoon finely ground pepper, plus more for sprinkling
• 1 tablespoon plus 1 teaspoon good-quality instant espresso powder
• 0.5 teaspoon ground cinnamon
• 0.75 cup (1 ½ sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1.5 teaspoons pure vanilla extract
• Coarse sanding sugar, for rolling

Instructions

1. Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside.
2. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
3. Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight.
4. Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper.
5. Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

White Chocolate Macadamia Nut Cookies

Ingredients

• 1 bag (10 ounces) white vanilla baking chips (1 2/3 cups)
• 2/3 cup sugar
• 2/3 cup butter or margarine, softened
• 1 teaspoon vanilla
• 2 eggs
• 2 1/2 cups Gold Medal™ all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 cup coarsely chopped macadamia nuts
• Paste icing color
• 16 ounces vanilla-flavored candy coating (almond bark), melted

Instructions

1. Heat oven to 325°F. Place 1 cup of the baking chips in 2-cup microwavable measuring cup. Microwave uncovered on Medium (50%) 3 to 4 minutes or until chips are softened. Stir chips until smooth; cool.
2. In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed until creamy. Beat in melted chips on low speed. Stir in flour, baking soda and cream of tartar. Stir in remaining 2/3 cup baking chips and the nuts.
3. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until very light brown. Cool 2 minutes; remove from cookie sheet to wire rack.
4. Stir enough paste icing color into melted coating until desired color. (Liquid food color would stiffen the coating.) Dip half of each cookie into colored coating; place on waxed paper until firm.

Pumpkin-Cranberry Muffins

Ingredients

• 1 ½ cups all-purpose flour (about 6 3/4 ounces)
• 1 teaspoon baking soda
• ¾ teaspoon ground ginger
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ⅛ teaspoon ground cloves
• 1 cup granulated sugar
• 1 cup canned pumpkin
• ½ cup low-fat buttermilk
• ¼ cup packed light brown sugar
• 2 tablespoons canola oil
• 1 large egg
• ⅔ cup sweetened dried cranberries, chopped (such as Craisins)
• Cooking spray

Instructions

1. Preheat oven to 375°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
3. Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
4. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Starbucks Copycat Cranberry Orange Muffins

Ingredients

• 2 cups all-purpose flour or 9 ounces all-purpose flour
• 1 cup sugar, divided
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons grated orange rind
• 3/4 cup orange juice or 1 large orange, juice of
• 1/4 cup canola oil
• 1 large egg, lightly beaten
• 2 cups coarsely chopped fresh cranberries or 8 ounces fresh cranberries
• 1/3 cup chopped walnuts, toasted
• cooking spray

Instructions

1. Preheat oven to 400 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
3. Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.

Best Oatmeal Chocolate Chip Cookies

Ingredients

• 1/4 c Water
• 3/4 c Butter room temp
• 2 c Oatmeal
• 1 c Brown sugar
• 1 ts Vanilla
• 1 c Chocolate chips
• 1 Egg
• 1 c Nuts optional
• 1/2 ts Salt
• 1 ts Cinnamon
• 1 c Flour
• 1/2 ts Baking soda
• 1 c Raisins optional
• 1/2 c Sugar

Instructions

1. Preheat oven to 350?. Cream butter, add brown and white sugars, then water, egg, cinnamon and vanilla. Once well-mixed, add flour, salt, baking soda and oatmeal. Stir in chocolate chips, raisins and nuts. Bake on greased cookie sheet for 8 to 10 minutes, or until golden brown. Recipe by: Alyson Preston Posted to recipelu-digest Volume 01 Number 635 by GramWag@aol.com on Jan 30, 1998

Soft and Chewy Cranberry Orange Cookies

Ingredients

• 8 tablespoons (113g) unsalted butter room temperature
• 3/4 cup (149g) granulated sugar
• zest of 1 orange
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/4 teaspoon baking powder
• 1/2 teaspoon table salt
• 1 large egg
• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 2 cups (228g) dried cranberries roughly chopped or a mixture of chopped dried cranberries and toasted chopped walnuts or pecans
• coarse sparkling sugar for rolling

Instructions

1. Preheat the oven to 425°F. Lightly grease two baking sheets, or line them with parchment., In a large bowl, beat together the butter, sugar, zest, vanilla, baking powder, and salt., Beat in the egg. The mixture may look slightly curdled; that's OK., Add the flour and dried cranberries (or cranberries and nuts), stirring until well combined., Pour some coarse sparkling sugar into a shallow bowl or baking dish. Use a teaspoon cookie scoop (about 2 measuring teaspoons) or tablespoon cookie scoop (a generous tablespoon) of dough to portion the cookies. Roll each piece into a ball, then roll through the coarse sugar and place onto the baking sheets, leaving about 1 1/2" between them., When you've finished shaping and rolling your cookies, use the flat bottom of a glass or measuring cup to flatten the cookies slightly, to a scant 1/2" thick., Bake the cookies for 6 to 7 minutes for smaller cookies and 8 to 10 minutes for larger ones, until they're barely set, and a light golden brown around the edges. Don't over-bake; if you do, the cookies will be hard, not soft and chewy. Gently lift one of the cookies and look at the bottom; if you've used parchment, it shouldn't be brown. If you use a dark cookie sheet without parchment, it should be light (not dark) brown., Remove the cookies from the oven, and allow them to cool on the pan for at least 5 minutes before transferring them to a rack to cool completely.
2. , Store leftover cranberry orange cookies at room temperature, well wrapped, for 4 to 5 days; freeze for longer storage.

The Real Neiman Marcus Chocolate Chip Cookies Recipe

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 3 tablespoons granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons instant espresso, slightly crushed
• 1 1/2 cups semi sweet chocolate chips

Instructions

1. Gather the ingredients.
2. Preheat the oven to 300 F (150 C).
3. Place the butter, brown sugar, and granulated sugar in the work bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for about 30 seconds, until the mixture, is fluffy.
4. Beat in the egg and vanilla for 30 seconds longer, until well combined.
5. In a mixing bowl , sift together the flour, baking powder, baking soda , and salt.
6. Add to the mixer, while beating on slow speed. Beat for about 15 seconds, stir in the chocolate chips and espresso powder and mix for 15 seconds longer.
7. Prepare a cookie sheet with about 2 tablespoons of shortening (or use a non-stick spray). Using a 1-ounce scoop, or using a 2 tablespoon measure, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart.
8. Gently press down on the dough with the back of a spoon to spread out into 2-inch circles; there should be room on the sheet for six or eight cookies at a time.
9. Transfer to the oven in batches and bake for about 20 minutes or until the cookies are nicely browned around the edges. Bake for a little longer for crisper cookies. Recipe Source: Neiman Marcus Cookbook: 50 Years of Recipes by Kevin Garvin, John Harrison, and Neiman-Marcus (Random House) Reprinted with permission.

Cranberry Almond Bundt Cake

Ingredients

• 6 3/4 ounces all-purpose flour (1 1/2 cups)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 ounces unsalted butter, softened at room temperature
• 7 ounces almond paste (Not Marzipan, about 2/3 cup)
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla
• 1/4 cup whole milk, room temperature
• 1 1/2 cups cranberries, chopped, fresh or thawed frozen
• powdered sugar, for dusting (optional)

Instructions

1. Preheat oven to 350, position rack in center of oven.
2. Grease and flour a 10-12 cup bundt or kugelhopf pan (or 12 1-cup mini bundt pans) Sift together the flour, baking powder and salt.
3. With a stand mixer (with paddle) or a hand mixer, beat butter and almond paste on medium speed until smooth and soft- 2 minutes.
4. Add sugar and beat until light and fluffy- 2 minutes.
5. Beat in eggs one at a time, scraping after each addition.
6. Beat in vanilla.
7. With mixer on low, alternate adding flour mixture and milk, beginning and ending with the flour.
8. Scrape down as necessary.
9. Beat about 20-30 seconds until batter os completely smooth.
10. Fold in cranberries with a rubber spatula.
11. Spoon batter into pan, spread evenly.
12. Run a knife through batter to eliminate air pockets.
13. Bake until wooden skewer inserted in the center of the cake comes out clean- 40-45 minutes (20 minutes for mini cakes), Set pan on rack to cool for 20 minutes, invert cake on rack to release cake, cool completely.
14. Serve at room temperature with a dusting of powdered sugar.

Polish Almond Crescent Cookies (Rogaliki)

Ingredients

• 8 ounces (1 cup) unsalted butter, at room temperature
• 1/2 cup sugar
• 1 large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 cup ground blanched almonds
• 1 2/3 cups all-purpose flour
• Confectioners' sugar, for garnish

Instructions

1. Gather the ingredients.
2. Preheat the oven to 350 F and grab a few baking sheets.
3. Cream 8 ounces room-temperature butter and 1/2 cup sugar in a large bowl or stand mixer, until light and fluffy. Beat in 1 large room-temperature egg yolk and 1 teaspoon vanilla, mixing well. Add 1/4 cup ground almonds and 1 2/3 cups all-purpose flour, thoroughly incorporating.
4. Shape pieces of dough (should be about walnut-sized), into crescents and place on the ungreased baking sheets. Bake 20 minutes or until slightly brown on the edges.
5. Roll in confectioners' sugar while still hot. Re-roll in confectioners' sugar when cool and store tightly covered.

Dark Chocolate Walnut Raspberry Cookies

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1/3 cup powdered sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 10 pieces, cool room temperature
• 1/2 cup Diamond of California® finely chopped toasted walnuts
• 1/4 cup (about) raspberry jam
• 8 ounces dark, bittersweet or semisweet chocolate, melted
• 1 cup Diamond of California® coarsely chopped toasted walnuts

Instructions

1. Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend. Add the butter and mix on low speed until dough forms. Stir in ½ cup finely diced walnuts. Roll the dough into an even 10-inch log, and roll in coarsely chopped toasted walnuts. Wrap the log in waxed paper and refrigerate until firm, about 2 hours. (Can be prepared up to 4 days ahead.).
2. Preheat the oven to 350°F . Line 2 heavy large baking sheets with parchment. Using a long sharp knife, slice the dough into thin rounds. Arrange the rounds on prepared baking sheets, spacing evenly. Bake until golden brown, about 10 minutes. Spoon a teaspoon of jam onto half of the cookies. Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes. Remove the cookies from the oven. Place a plain cookie atop cookies with jam, forming a sandwich. Cool completely.
3. Arrange cookies on the parchment-lined baking sheets. Dip a fork into the melted chocolate and gently wave the fork over the cookies, allowing the chocolate to drizzle over the cookies in a decorative pattern. Immediately sprinkle the cookies with remaining coarsely chopped nuts. Chill until chocolate sets. Store the cookies in an airtight tin up to 3 days.

Vegan Chocolate Chip Cookies

Ingredients

• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/3 cup (67g) vegetable oil or coconut oil
• 1/2 cup (99g) granulated sugar
• 1/2 cup (106g) light brown sugar or dark brown sugar packed
• 1 tablespoon (7g) flax meal
• 3 tablespoons (43g) water
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1 cup (170g) semisweet chocolate chips

Instructions

1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line them with parchment., Whisk together the flour, baking soda, baking powder, and salt; set aside., In a large bowl, beat together the oil and sugars until well combined and smooth., In a separate bowl, combine the flax meal and water, stirring to thoroughly combine, then add to the oil mixture. Beat in the vanilla., On low speed, gradually mix in the flour mixture until well combined. Fold in the chocolate chips., Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides. Flatten slightly with the palm of your hand., Bake the cookies for 10 to 12 minutes, or until the edges are slightly brown. Remove them from the oven, and cool on the pan until they've set enough to move without breaking., Store, well-wrapped, at room temperature for several days; freeze for longer storage.

Chocolate Chip Camp Cookies

Ingredients

• 125 grams butter softened
• 1/2 cup caster sugar
• 1/2 cup Brown sugar
• 1/2 cup Dessicated coconut
• 1 teaspoon Vanilla extract
• 1 Egg
• 1 3/4 cups Self raising flour
• 1/2 cup Dark chocolate bits
• 1/2 cup Milk chocolate bits

Instructions

1. 1. Preheat Oven to 160 C, Line 2 baking trays with non stick paper.
2. 2. Beat softened butter, caster sugar, brown sugar, coconut and vanilla extract for 1-2 minutes or until smooth and well combined. Beat in 1 egg.
3. 3. Stir in flour in two batches.
4. 4. Stir in dark chocolate bits and milk chocolate bits until evenly distributed.
5. 5. Spoon tablespoons of the mixture into balls and place on the lined trays. Press down lightly
6. 6. Bake for 15-18 minutes or until light golden and cooked.
7. 7. Transfer to a wire rack to cool.
8. 8. Store in an airtight container for up to 1 week.

Bakery-Style Cranberry Orange Scones

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup Granulated sugar
• 1/4 cup Light brown sugar packed
• 1 tablespoon Orange zest finely grated
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamon
• 1/2 cup (4 oz) Unsalted butter VERY cold and cut into tiny pieces
• 1 large egg
• 3/4 cup heavy cream
• 2 teaspoons vanilla extract optional but highly recommended
• 1 and 1/2 cups fresh or frozen cranberries do not thaw
• 1 large Egg beaten
• 1 teaspoon water
• 2 tablespoons sparkling sugar optional
• 1 cup Confectioners Sugar sifted
• 2 tablespoons orange juice
• 1 teaspoon Orange zest finely grated
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon Salt optional but recommended to cut the sweetness

Instructions

1. 1. Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper and set aside.
2. 2. In a large bowl, combine flour, salt, baking powder, granulated sugar, brown sugar, orange zest, cinnamon, and cardamon, mix well to combine.
3. 3. Cut the butter into small cubes then, using your fingers, two forks, or a pastry cutter, work it into the dough until it resembles a coarse meal. The chunks of butter should be about the size of peas.
4. 4. In a glass measuring cup whisk together the egg, cream, vanilla, and orange extract.
5. 5. Pour the liquid mixture into the center of the flour mixture. Then add in the cranberries. Use a spatula to stir everything together until just moistened. Don't worry if the dough looks shaggy!
6. 6. Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough a few times, the shape it into an 8 inch disc.
7. 7. Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them 2inches apart.
8. 8. Lightly brush each scone with the egg wash. Then sprinkle with sparkling sugar, if using.
9. 9. Bake for 18 to 20 minutes,, or until light golden brown.
10. 10. Allow scones to cool for 5 minutes, then drizzle with glaze (if using)
11. FOR THE EGG WASH
12. 1. In a small bowl whish together the egg andwater until well combined.
13. FOR THE GLAZE
14. 1. In a small bowl combine the confectioners' sugar, orange juice, orange zest, and vanilla extract. Drizzle over scones.

Cranberry Chocolate Muffins

Ingredients

• 1 pn Salt
• 3 oz Fresh cranberries
• 1/2 ts Baking Powder
• 1 1/2 oz Caster sugar
• 1/2 oz Icing sugar
• 4 fl milk
• 1/2 oz Cocoa powder
• 5 oz Plain flour
• 1 md Egg
• 1/2 ts Vanilla essence
• 2 oz Butter

Instructions

1. Pre-heat oven to gas 6/400F/200C. Sift flour, baking powder, salt and cocoa into a mixing bowl. Melt butter and cool slightly. Beat together milk, egg, caster sugar melted butter and vanilla essence. Pour milk mixture into sifted dry ingredients. Fold together quickly but dont overmix. Toss cranberries into the icing sugar and fold them quickly into the muffin mixture. Divide the muffin mixture evenly into a greased six-cup muffin tray. Bake for 30 minutes until well risen and leave to cool in the tin for five minutes before removing muffins and placing on a wire rack. NOTES : makes 6 Recipe by: Teletext (Ch4)

Shimmer Cookies with Raspberry Filling

Ingredients

• 16 tablespoons (227g) unsalted butter softened
• 3/4 cup (85g) confectioners' sugar
• 1/4 teaspoon table salt
• 1/4 teaspoon King Arthur Fiori di Sicilia optional
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• coarse sparkling sugar for coating
• 1 1/2 cups (170g) confectioners' sugar divided
• 1/2 cup (15g) lightly crushed freeze-dried raspberries
• 5 tablespoons (71g) unsalted butter softened
• 1 to 2 teaspoons milk

Instructions

1. Preheat the oven to 350°F. Line two baking sheets with parchment.
2. , To make the dough: In a large bowl, beat together the butter, confectioners’ sugar, salt, and Fiori di Sicilia until smooth. Add the flour and mix just until combined.
3. , Scoop teaspoon-sized balls of dough and roll them in sparkling sugar. Place the balls on the prepared baking sheets.
4. , Bake for 12 to 14 minutes, just until the cookies begin to brown at their edges. Remove from the oven and let cool on the pan for 5 minutes before transferring to a rack to finish cooling completely.
5. , To make the filling: Place the confectioners’ sugar and the freeze-dried raspberries in the bowl of a food processor. Process until the berries are powdered. Whisk the mixture through a mesh strainer to remove any lumps or seeds. Mix in the butter at low speed until everything is cohesive. Add the milk, a teaspoon at a time, until the filling's spreadable.
6. , To assemble: Scoop a teaspoon of filling onto the bottom of half the cookies; sandwich with the remaining cookies, pressing gently.

Chocolate Crinkle Cookies

Ingredients

• 1 ¼ cups all-purpose flour, spooned and leveled
• ¾ cup unsweetened cocoa powder (preferably Dutch process)
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, at room temperature
• 1 cup light brown sugar
• 2 large eggs
• ¼ cup confectioners’ sugar

Instructions

1. Heat oven to 350 F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
3. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
4. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.
5. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Cranberry Noel Cookies

Ingredients

• 2 sticks (1 cup) dds
• ½ cup sugar
• ½ cup powdered sugar
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 2 1/4 cups flour
• ½ teaspoon salt
• ¾ cup dried cranberries, chopped
• ½ cup pecans, chopped
• ½ cup shredded coconut (optional)

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 5 minutes. Mix in the milk and vanilla extract.
2. Gradually mix the flour and salt into the butter mixture until a soft dough forms. Fold in the dried cranberries and pecans.
3. Transfer the dough onto a countertop sprinkled with flour. Divide the dough in two. Roll each section of dough into a smooth log, about 2-inches in diameter. Roll in shredded coconut, if using. Wrap each log in plastic wrap and chill the dough for two hours.
4. Preheat the oven to 375°F, and line a baking sheet with parchment paper. Remove the dough from the fridge, and take off the plastic wrap. Use a sharp knife to slice the logs into ¼-inch slices, and place each slice on the prepared baking sheet.
5. Bake the cookies for 14 minutes until the edges are lightly golden brown. Remove the cookies from the oven, and let cool on the baking sheet for 5 minutes before transferring to wire racks to finish cooling.

Cranberry-Orange Bread

Ingredients

• 3 cups fresh or frozen (thawed and drained) cranberries
• 1 2/3 cups sugar
• 2/3 cup vegetable oil
• 1/2 cup milk
• 2 teaspoons vanilla
• 2 teaspoons grated orange or lemon peel
• 4 eggs
• 3 cups Gold Medal™ all-purpose or whole wheat flour
• 1/2 cup coarsely chopped nuts
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder

Instructions

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.
2. Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Mayan Chocolate Cookies Recipe

Ingredients

• 2 1/2 sticks unsalted butter, at room temperature
• 2 cups sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3/4 cup Dutch process cocoa powder
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 11/4 teaspoon Cayenne pepper
• White Sanding sugar, for garnish

Instructions

1. In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
2. Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
3. Preheat oven to 350 degrees F.
4. Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 12 minutes.

Cranberry Noels

Ingredients

• 1 cup Unsalted butter (2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup dried cranberries
• 1/2 cup chopped pecans

Instructions

1. 1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.
2. 2. Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
3. 3. Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.

Medley Of Cranberry Cake Frostings And Toppings Recipe

Ingredients

• Cranberry cheese frosting:
• 1 3 oz cream cheese softened
• 4 tb Whole cranberry sauce
• Dash salt
• 1 lb Powdered sugar
• Cranberry fluff frosting:
• 6 tb Butter or margarine
• 2 ts Grated orange rind
• Dash salt
• 1 lb Powdered sugar
• 5 tb Cranberry juice cocktail
• Quick cranberry frosting:
• 1 c Jelly cranberry sauce
• 1 Egg white
• Dash salt
• 1 ts Almond extract
• 2 ts Lemon juice
• Cranberry cream topping:
• 1 c Heavy cream
• 1 tb Lemon juice
• 1/2 c Powdered sugar
• 1 c Jellied cranberry sauce crushed with a fork
• Cranberry fluffy frosting:
• 1 c Jellied cranberry sauce beaten smooth
• 1/2 c Brown sugar
• 1/4 c Water
• 1 Egg white

Instructions

1. Cranberry cheese frosting ( good for spice cakes, chocolate cakes etc. )
2. beat cream cheese with cranberry sauce. gradually add
3. sugar beating until creamy.
4. Cranberry fluff frosting: good for any cakes
5. Cream butter. add orange rind and salt.
6. Add sugar gradually with cranberry cocktail.
7. Beat light and fluffy.
8. Quick cranberry frosting: Nice on any cakes
9. combine ingredients and beat with rotary beater or electric mixer until frosting stands in peaks.
10. Pile atop angel , chiffon or sponge cake and serve.
11. Cranberry cream topping: whip cream stiff.
12. Fold in lemon juice.
13. Lightly fold in cranberry sauce and powder sugar.
14. Serve as topping for hot gingerbread, spice cake, lemon cakes etc.
15. Cranberry fluffy frosting: Combine cranberry sauce,
16. brown sugar and water.
17. Bring slowly to a boil and let cook for 2 minutes.
18. Place unbeaten egg white in small deep bowl of electric mixer.
19. When cranberry syrup has cooked for 2 minutes pour slowly onto egg white and beat mixer turned to medium speed.
20. As air is beating into frosting, the frosting will expand 3 to 4 times
21. in volume. beat with mixer turned to medium fast speed
22. until frosting stands in peaks... 8 to 10 minutes.
23. A pretty pink frosting for chocolate cakes.

Cranberry-Brie Pull-Apart Bread

Ingredients

• .25 cup brown sugar, lightly packed
• 2 tablespoons unsalted butter plus 2 tablespoons melted, divided
• 8 ounces fresh cranberries or frozen cranberries, thawed and patted dry
• 2 tablespoons lemon juice
• Zest of 1/2 orange
• 24 ounces No-Knead Refrigerator Bread Dough , at room temperature (see associated recipe)
• 4 ounces Brie, diced into 12 (1/2-inch) pieces

Instructions

1. Combine brown sugar and 2 tablespoons butter in a large skillet over medium heat; cook, stirring occasionally, until the butter has melted and the sugar has dispersed into the butter. Add cranberries, lemon juice and orange zest, if using; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 5 to 7 minutes.
2. Grease a 9-by-5-inch loaf pan. Lightly flour a work surface. Roll out dough into a 12-by-20-inch rectangle. Using a sharp knife or pizza wheel, cut the dough into 12 equal squares. Evenly top each piece of dough with the cranberry sauce. Top each with 1 piece Brie. Fold each square in half, covering the filling. Arrange the pieces side-by-side, ends facing up, along the length of the prepared pan. Cover with plastic wrap; let rise for 30 minutes.
3. Preheat oven to 350°F.
4. Remove the plastic wrap. Brush the loaf with the remaining 2 tablespoons melted butter. Bake until an instant-read thermometer inserted in the center of the loaf registers 180°F, 25 to 30 minutes.

Apple Cranberry Crumble Muffins

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/4 cups packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup plain yogurt
• 1/2 cup vegetable oil
• 2 cups diced peeled apples
• 3/4 cup cranberries
• 1/4 cup packed brown sugar
• 1/4 cup chopped almonds
• 3 tablespoons oats
• 1/2 teaspoon cinnamon
• 1 tablespoon butter or 1 tablespoon margarine, melted

Instructions

1. Combine flour, brown sugar, baking soda and salt in a large bowl.
2. Combine egg, yogurt and oil in a small bowl. Add to dry ingredients, stirring just until moistened. Stir in apples and cranberries. Spoon batter into prepared muffin tins (cups will be very full).
3. Topping: Combine all ingredients. Mix well and sprinkle over muffins. bake for 25 to 30 minutes or until top springs back when lightly touched.
4. For a variation you can replace the cranberries with blueberries and almonds with pecans.

Pumpkin Cream Tarts with Candied Cranberries

Ingredients

• 3 c. gingersnap cookie crumbs
• 2 tbsp. cinnamon
• 1 1/2 stick unsalted butter, melted
• 2 3/4 c. sugar
• 1 c. fresh cranberries
• 1/2 c. milk
• 1 tsp. unflavored gelatin
• 1 c. puréed pumpkin
• 2 tbsp. Cognac or other brandy
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 4 large egg yolks
• 1 c. heavy cream, whipped to stiff peaks

Instructions

1. Make the tart shells: Preheat oven to 350°F. Combine the gingersnap cookie crumbs, 2 teaspoons cinnamon, and butter in a large bowl. Cover the bottoms and sides of eight 3 1/2-inch tartlet pans with removable bottoms with the crumb mixture. Transfer the tartlet shells to a baking sheet and bake for 10 minutes. Cool completely.
2. Make the cranberry topping: Bring 2 cups sugar and 1/2 cup water to a boil in a small saucepan over high heat. Add the cranberries and cook until they just begin to soften. Remove cranberries with a slotted spoon to a small bowl and set aside. Reserve cranberry syrup for another use.
3. Make the filling: Fill a large bowl with ice and water and set aside. Place the milk in a small bowl, sprinkle the gelatin over it, and set aside. Combine the pumpkin purée, 3/4 cup sugar, brandy, remaining cinnamon, nutmeg, cloves, and egg yolks in large saucepan. Cook over medium heat, whisking constantly, until the mixture begins to bubble and a thermometer reads 140°F. Stir in the milk mixture, cook for 1 more minute, transfer the mixture to a medium bowl, and place over the prepared ice bath. Stir occasionally, until cool, about 10 minutes. Fold the whipped cream into the chilled pumpkin mixture, fill the prepared shells, and smooth the tops. Chill for 6 hours or overnight. Top each tartlet with a spoonful of the candied cranberries and serve cold.

White Chocolate Cinnamon And Spice Cookies Recipe

Ingredients

• 1 cup un-salted butter softenend
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup white chocolate chips
• 1- cup chopped pecan

Instructions

1. In a large bowl, cream the butter, and sugars until light and fluffy.
2. Beat in egg and extract.
3. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in white chocolate and pecans.
4. Drop with medium cookie ball scoop 2 in. apart onto baking sheets.
5. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool...store in airtight container.

White Chocolate Cherry Ginger Cookies Recipe

Ingredients

• 1 cup all-purpose flour
• 1/4 cup wheat germ
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 large egg
• 3/4 cup packed dark brown sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 cup oats, quick-cooking or old-fashioned (not instant)
• 2 ounces white chocolate, chopped
• 1/3 cup dried cherries (see Tip)
• 1/4 cup crystallized ginger, chopped (see Tip)
• TIP: Dried cranberries or blueberries will also work in place of cherries; all can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of supermarkets and natural-foods stores.

Instructions

1. Position racks in upper and lower thirds of oven; preheat to 375°F.
2. Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl.
3. Whisk egg, brown sugar, oil and vanilla in a large bowl.
4. Add the dry ingredients to the wet ingredients; stir to combine.
5. Add oats, chocolate, cherries and crystallized ginger; stir just to combine.
6. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.
7. Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes.
8. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.
9. NUTRITION INFORMATION: Per cookie: 115 calories; 4 g fat (1 g sat, 2 g mono); 9 mg cholesterol; 17 g carbohydrate; 2 g protein; 1 g fiber; 84 mg sodium; 38 mg potassium.
10. 1 Carbohydrate Serving
11. MAKE AHEAD TIP: Store in an airtight container for up to 3 days or in the freezer for up to 1 month.

Raspberry Crumb Bars

Ingredients

• 2 1/2 cups Gold Medal™ all-purpose flour
• 2 1/2 cups quick-cooking oats
• 1 1/2 cups packed brown sugar
• 1/2 cup finely chopped hazelnuts (filberts) or pecans
• 1/4 teaspoon baking soda
• 1 1/2 cups butter or margarine, melted
• 1 can (21 oz) raspberry pie filling
• 1 teaspoon ground cinnamon

Instructions

1. Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). In large bowl, mix flour, oats, brown sugar, hazelnuts and baking soda, using pastry blender (or pulling 2 table knives through ingredients in opposite directions). Stir in butter until well mixed.
2. In small bowl, reserve 2 cups oat mixture for topping. On bottom of ungreased 15x10x1-inch pan, firmly press remaining oat mixture. Bake 15 to 18 minutes or until crust just begins to brown.
3. Carefully spread pie filling over warm crust. Stir cinnamon into reserved oat mixture. Sprinkle oat mixture over filling; press lightly into filling.
4. Bake 20 to 25 minutes or until top is deep golden brown. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows.

Cranberry Coconut Cookies

Ingredients

• 1 cup whole wheat flour (white works too)
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 cup margarine or 1/2 cup butter
• 1/2 cup sugar
• 1/3 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla
• 1 cup shredded coconut
• 1/2 cup walnuts or 1/2 cup pecans
• 1 1/2 cups cranberries, chopped (fresh or frozen)

Instructions

1. Combine flour, baking powder and cinnamon, set aside.
2. Cream butter and sugars until light and fluffy.
3. Beat in egg and vanilla.
4. Gradually beat in flour mixture.
5. Stir in coconut, nuts and cranberries.
6. Drop by the tablespoonful 2 inches apart on a greased sheet.
7. Bake at 350 for 12-15 minutes until golden.
8. Cool 5 minutes before removing from cookie sheet.

Clarice's Classic Chocolate Chip Cookies

Ingredients

• 2 Egg
• 1 cup Brown sugar
• 1 cup Butter
• 1/2 cup Granulated sugar
• 3 cups sifted flour
• 1.5 cups Chocolate chips
• 1 teaspoon salt
• 1 cup nuts, chopped
• 1 teaspoon Baking soda

Instructions

1. Beat in to submission the butter and sugars until light & creamy. Add egg and beat it. Sift: flour, salt & soda, then add to the creamy mixture. Finally, add chips and nuts. Drop by teasoons onto cookie sheet. Be sure to remove the teaspoons. Bake at 375 for 10-12 minutes.

Warmed Cranberry Brie

Ingredients

• 8 oz Brie cheese
• 2 tb Brown Sugar packed
• 1/4 ts Rum or Orange extract
• 2 tb Pecans Chopped
• 1/8 ts Nutmeg, ground
• 1/3 c Cranberry sauce crushed

Instructions

1. Peel off top rind of 1 round (8oz) brie cheese, leaving a 1/4-inch rim. Combine cranberry sauce, brown sugar, extract and nutmeg. Top brie with cranberry mixture and sprinkle with chopped pecans. Bake in 500F. oven 4-5 minutes. Serve with assorted crackers.

Peanut Butter Cookies

Ingredients

• 1 cup shortening (Crisco)
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 teaspoon vanilla
• 2 eggs (beaten)
• 1 cup peanut butter
• 3 cups enriched flour (please sift)
• 2 teaspoons baking soda
• 1/8 teaspoon salt

Instructions

1. Thoroughly cream shortening, sugars, and vanilla. Add eggs, beat thoroughly.
2. Stir in peanut butter.
3. Sift dry ingredients, stir into creamed mixture.
4. From into tiny balls, place on ungreased cookie sheet. press with a fork to make crisscross.
5. Bake in oven 375°F 10 minutes.
6. Makes 8 dozen cookies.
7. (I cooked mine for 12 minutes to be really crisp. If you have a stand mixer, easer with this recipe).

Cranberry & Blue Cheese Ball

Ingredients

• 1 8-oz. pkg. cream cheese, softened
• 1 cup sharp white Cheddar cheese, shredded
• 1 4-oz. container crumbled blue cheese
• 1 6-oz. pkg. sweetened dried cranberries
• assorted crackers

Instructions

1. Place all ingredients except crackers into a food processor; process until well combined. Shape cheese mixture into a ball on a length of plastic wrap; wrap well and refrigerate overnight. Let stand at room temperature for 30 minutes before serving. Serve with assorted crackers. Makes about 3 cups.

Cranberry and Dried Cherry Relish

Ingredients

• 1 (12 ounce) package fresh cranberries
• 1 cup dried tart cherry (about 5 ounces)
• 1 cup packed golden brown sugar
• 1/2 teaspoon ground cardamom

Instructions

1. Mix all ingredients in large bowl.
2. Place half of mixture in processor.
3. Using on/off turns, process until coarsely chopped.
4. Transfer to medium bowl.
5. Repeat with remaining ingredients.
6. Chill at least 1 day and up to 2 days, stirring occasionally.
7. Makes 2 cups.

Chocolate Walnut Cranberry Cake (Light)

Ingredients

• 1 2/3 cups flour
• 1 1/2 cups sugar
• 3/4 cup cocoa
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup applesauce
• 1/2 cup plain soymilk
• 1/4 cup canola oil
• 3/4 cup dried sweetened cranberries
• 1/4 cup chopped walnuts, toasted
• cooking spray
• 1 tablespoon powdered sugar

Instructions

1. Preheat oven to 350°F.
2. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
3. Combine applesauce, milk and oil; add to flour mixture, stirring just until moist.
4. Stir in cranberries and walnuts.
5. Spread into a 10-inch springform pan coated with cooking spray (batter will be thick).
6. Bake at 350F for 45 minutes or until edges begin to pull away from sides of pan. Cool on a wire rack. Sprinkle with powdered sugar.

Jolly Snowman Cookies

Ingredients

• 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
• 1/2 cup butter or margarine, softened
• 1 egg
• 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting or 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
• Black or red shoestring licorice
• 1/3 cup raisins
• 1/4 cup red cinnamon candies

Instructions

1. Heat oven to 375°F. Stir cookie mix, butter and egg in medium bowl until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 3 inches apart.
2. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
3. Frost and decorate one cookie at a time. Spread frosting on 1 cookie. Add licorice across top third of cookie for hat, 3 raisins for eyes and nose and 5 candies for mouth. Repeat with remaining cookies.

Oatmeal Cookies #236

Ingredients

• 1 cup butter, softened
• 1 1/2 cups light brown sugar
• 2 eggs
• 1/3 cup molasses
• 1 teaspoon vanilla extract
• 4 cups quick oats
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup chopped pecans or 1 cup walnuts
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 (6 ounce) package cherry flavored dried sweetened cranberries (Craisins)

Instructions

1. Pre-heat oven to 375 degrees.
2. In large mixing bowl beat butter and brown sugar until smooth and creamy.
3. Add eggs, molasses and vanilla and combine well.
4. In another bowl combine oats, flour, baking powder, salt, baking soda and cinnamon, stirring to mix together.
5. Add dry ingredients slowly to the butter mixture, mixing until all dry ingredients are incorporated.
6. I do this using a wooden spoon because the dough becomes too thick for an electric mixer.
7. Add pecans, both kinds of baking chips and dried cranberries last.
8. Continue mixing by hand until all ingredients form a stiff dough.
9. Measuring about a tablespoon of dough for each cookie, place on lightly greased cookie sheet.
10. This cookie dough will not spread while baking so you might want to flatten each mound of dough just slightly with fingers or back of spoon.
11. Bake at 375 for 8 to 10 minutes or until cookie begins to brown.
12. Carefully Remove baked cookies from baking sheet as soon as they come out of the oven.

Gf Almond Cookies

Ingredients

• 1/2 c Butter or margarine
• 2 tb Chopped almonds
• 1 Egg
• 1/2 c Rice flour
• 1/2 c Brown sugar, lightly packed
• 1 ts Almond extract
• 2 c Crispy Rice (crushed)

Instructions

1. This is a special recipe made without gluten. Crispy Rice is available from a food distributor or health food shop. Preheat oven to 350 F. Cream butter and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, Crispy Rice and almonds. Shape into balls, 1" in diameter and place on ungreased baking sheet. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned. Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

M&M Monster Cookies

Ingredients

• 1/2 cup butter (softened)
• 1/2 cup shortening
• 1/2 cup sugar
• 1 cup dark brown sugar
• 2 eggs
• 1 tablespoon vanilla
• 2 tablespoons molasses
• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 2 cups old fashioned oats
• 1 cup pretzel, crushed
• 1 / 4 cups M&M'
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup coconut
• 1/2 cup pecans, chopped
• 1/2 cup dried cranberries

Instructions

1. Preheat oven to 350, line baking sheet with parchment paper.
2. In a stand mixer beat butter, brown sugar, shortening, granulated sugar, vanilla and molasses until combine, then add eggs, mix until combined. Add flour, baking soda, baking powder and salt, beat in oatmeal.
3. Fold in chocolate chips, pretzels, M and M's coconut, pecans and cranberries.
4. Roll dough into balls about 1-2" round, place slightly apart on prepared baking sheet.
5. Bake for 8 minutes, rotate pan and bake another 2 minutes. Watch carefully so they don't brown too much, the cookies will continue to bake on the baking sheet when removed from oven.
6. Cool, eat, enjoy.

Cranberry-Chocolate Cookies

Ingredients

• 8 tablespoons (113g) unsalted butter softened
• 3/4 cup (159g) light brown sugar or dark brown sugar packed
• 2 tablespoons (28g) orange juice or water
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 large egg
• 1 1/4 cups (142g) King Arthur Golden Wheat Flour
• 1 cup (170g) semisweet chocolate chips or semisweet chocolate chunks
• 1 cup (113g) dried cranberries
• 3/4 cup (85g) pecans or walnuts chopped*

Instructions

1. Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment paper., In a large bowl, beat together the butter, sugar, orange juice, vanilla, baking powder, baking soda, and salt., Beat in the egg until combined; scrape the sides and bottom of the mixing bowl., Add the flour, mixing until smooth. Stir in the chocolate chips or chunks, cranberries, and nuts., Drop the dough by the tablespoonful onto the prepared baking sheets; a tablespoon cookie scoop works well here., Bake the cookies for 12 to 14 minutes, until just beginning to brown around the edges. They won't look set in the center; that's OK., Remove them from the oven, and let them cool on the pan.

Cranberry and Pistachio White Chocolate Bark

Ingredients

• 1 pound white Chocolate (chopped)
• 1 cup dried cranberries
• 1 cup pistachios

Instructions

1. Melt the chocolate in a double boiler.
2. Mix in the cranberries and pistachios.
3. Pour the chocolate into a parchment paper lined baking sheet and smooth it out.
4. Let cool and set completely on the counter or in the fridge.
5. Break into pieces and enjoy.

Eat Clean Blueberry Banana Cranberry Muffins

Ingredients

• 2 cups whole wheat flour
• 1/3 cup sugar
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3 mashed bananas
• 1/2 cup unsweetened applesauce
• 4 egg whites
• 1 teaspoon vanilla extract
• 1 cup frozen blueberries
• 1/2 cup cranberries

Instructions

1. Preheat oven to 350. Line 12 cup muffin tin with liners or spray with non stick spray.
2. In a large mixing bowl mix flour, cinnamon, baking powder and soda.
3. In medium mixing bowl mix sucanat/sugar, bananas, applesauce and egg whites.
4. Place blueberries and cranberries in dry flour mixture and stir gently to coat fruit.
5. Mix the banana mixture in with the dry flour mixture and stir until just moistened.
6. Spoon batter into muffin cups.
7. Bake 18-22 minutes or until cake tester comes out clean.
8. I have also sprinkled a few crystals of sugar/sucanat on tops and this is attractive and tasty. Frozen or fresh cranberries are fine.
9. Makes 12-18 muffins.

Cranberry Shortbread

Ingredients

• 1 lemon
• 1 c. butter (no substitutions)
• 1 1/4 c. confectioners' sugar
• tsp. salt
• 1 large egg
• 2 1/4 c. all-purpose flour
• 3/4 c. dried cranberries
• 1 c. pistachios

Instructions

1. From lemon, grate 1 tablespoon peel and squeeze 1 tablespoon juice. In large bowl, with mixer on medium speed, beat butter, sugar, and salt until smooth and creamy. With mixer running, beat in egg, then lemon peel and juice, scraping side and bottom of bowl occasionally.
2. Add flour and beat on low until just incorporated. Stir in cranberries until evenly distributed.
3. Divide dough among 3 sheets waxed paper and roll into 1-inch logs. (If dough is sticky, refrigerate for 30 minutes before rolling.) Wrap logs in waxed paper and refrigerate 45 minutes or until firm.
4. If using, divide pistachios among logs; press into dough to evenly coat. Wrap tightly in plastic wrap and refrigerate at least 1 hour or up to 1 week.
5. Preheat oven to 300 degrees F. Line 2 cookie sheets with parchment paper.
6. In batches, with knife, cut logs into 1/4-inch-thick slices. Place 2 inches apart on cookie sheets. Bake 25 to 30 minutes or until golden brown, rotating sheets on racks halfway through. Refrigerate remaining dough while cookies bake. Cool baked cookies on wire racks. Repeat with remaining dough. Store in airtight container at room temperature up to 3 days or in freezer up to 1 month.

Ghirardelli Ultimate Double Chocolate Cookies

Ingredients

• 1 (11 1/2 ounce) bag ghiradelli bittersweet chocolate chips
• 6 tablespoons unsalted butter
• 3 eggs
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 (12 ounce) bag Ghirardelli semi-sweet chocolate chips
• 1 cup chopped walnuts (4 oz)

Instructions

1. In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder. Stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
2. On a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough can also be frozen; thaw in refrigerator before proceeding with recipe.).
3. Preheat oven to 375 degrees. Unwrap dough. With sharp knife, cut into 3/4 inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined baking sheet. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft.
4. Cool on baking sheet.

Healthy cookies

Ingredients

• 2 ripe bananas , mashed
• 150g porridge oats
• 2 tbsp ground almonds
• 1⁄2 tsp cinnamon
• 100g raspberries (fresh or frozen)

Instructions

1. Preheat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. If you're using an air fryer, skip preheating at this stage.
2. In a bowl, mix the banana, oats, almonds, cinnamon, and a pinch of salt to create a sticky dough. Gently stir through the raspberries, being careful not to break them up. Scoop up tbsps of the mixture and roll them into balls. For the oven, place them on the prepared baking trays and flatten them with your hand. For the air fryer, you can proceed to the next step.
3. If you're using the oven, bake the cookies for 15 mins until they feel firm around the edges and are golden brown. If you're using the air-fryer, preheat it to 180C for 4 mins. Place the cookies in a single layer in the air-fryer basket. You may need to do this in two batches. Air-fry them for 8-10 mins until they feel firm around the edges and are golden brown.
4. Once the cookies are done, leave them to cool. They can be stored in an airtight container for up to three days.

Pink-and-White Cookies

Ingredients

• 1 3/4 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 10 tbsp. salted butter, at room temperature
• 1 c. granulated sugar
• 1/2 tsp. finely grated lemon zest
• 2 large eggs
• 1 tsp. vanilla extract
• 1/4 c. sour cream
• 2 tbsp. whole milk
• 2 1/2 c. powdered sugar
• 3 tbsp. whole milk, plus more if needed
• 1 tbsp. light corn syrup
• Pink gel food coloring

Instructions

1. For the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 ̊. Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a large bowl until combined.
2. In another large bowl, beat the butter, granulated sugar and lemon zest with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat until fully incorporated. Add the flour mixture, sour cream and milk and beat until just combined.
3. Using a 2-ounce cookie scoop or 1⁄4-cup measuring cup, scoop the dough onto the baking sheets, about 2 inches apart. Bake until the cookies are puffed and just starting to turn golden on the bottoms, 14 to 16 minutes. Transfer the pans to racks and let the cookies cool on the pans.
4. For the glaze: Whisk the powdered sugar, milk and corn syrup in a medium bowl until smooth. Flip each cooled cookie over, flat-side up, and spoon the glaze over half of the cookie, using an offset spatula or the back of a spoon to spread it. Place on the rack, glaze-side up.
5. Tint the remaining glaze pink with food coloring, whisking until evenly pink. Spoon and spread the pink glaze over the other half of the flat side of the cookies. Return to the rack and let the glaze set, at least 30 minutes.

Hot Cross Buns With Dried Cranberries

Ingredients

• 3 3/4-4 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 (1/4 ounce) package active dry yeast
• 3/4 cup milk
• 1/2 cup butter or 1/2 cup margarine, cut up
• 3 eggs
• 1 cup dried sweetened cranberries
• 1 egg white, beaten
• 3/4 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1 -2 tablespoon milk

Instructions

1. Combine 1 1/2 cups flour, sugar, salt, cinnamon and yeast in a large mixing bowl; mix well.
2. Combine 3/4 cup milk and butter in a small saucepan; cook over medium heat until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; mix on low speed until blended. Beat on medium speed for 3 minutes. Stir in 2 1/4 to 2 3/4 cups additional flour by hand until dough forms and pulls away from side of bowl. Stir in cranberries.
3. Turn dough out onto lightly floured surface. Knead dough for 5 to 6 minutes or until smooth and elastic. Place dough in a lightly oiled bowl and roll it around to coat. Cover and let rise in a warm place until doubled in size, 50 to 60 minutes.
4. Lightly grease a large cookie sheet. Punch down dough; divide into 24 equal pieces. Shape each piece into a smooth ball; place 1 1/2 inches apart on prepared cookie sheet. With scissors, snip a cross in top of each roll. Cover; let rise until doubled in size, 20 to 30 minutes.
5. Heat oven to 375°F Brush rolls with egg white.
6. Bake for 12 to 15 minutes or until rolls are golden brown. Cool slightly. Combine glaze ingredients in a small mixing bowl, adding enough milk for desired consistency. Using a decorating bag or spoon make a cross on top of each roll with glaze.

Loaded Peanut Butter Chocolate Chip Cookie Bars

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 3/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 2 sticks unsalted butter (softened (1/2 pound))
• 1 cup granulated white sugar
• 1 cup golden brown sugar (firmly packed)
• 3 large eggs (at room temperature)
• 2 teaspoons pure vanilla extract
• 1 cup mini semi sweet chocolate chips (plus more for topping)
• 1 1/2 cups Reese's Pieces (plus more for topping)
• Reese's Minis (for topping)
• 1 1/2 cups creamy peanut butter (warmed)

Instructions

1. Preheat oven to 350°. Line a 9x13 light colored cake pan with foil and spray with non stick cooking spray. Set pan aside.
2. In a medium sized bowl, whisk together flour, baking soda, and salt and set aside.
3. In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat butter and sugars together until fluffy. Add eggs one at a time and continue to mix until well combined. Add vanilla extract.
4. With mixer on low speed, slowly add flour mixture to bowl and mix until combined, scraping sides of bowl as needed. Stir in chocolate chips and Reese's Pieces.
5. In a small saucepan, warm peanut butter over medium low heat just until it reaches a pourable consistency.
6. Transfer 1/2 of cookie dough to lined cake pan and spread into an even layer. Pour peanut butter over first layer of cookie dough and spread evenly. Take spoonfuls of remaining cookie dough and drop all over peanut butter layer. Use an offset spatula to carefully spread top layer of cookie dough into an even layer.
7. Sprinkle with additional mini semi sweet chocolate chips and Reese's Pieces. Bake for about 30-35 minutes, until cookies bars are light golden brown. Do not over bake. Cookie bars will continue cooking and set as they cool.

Brown Butter Snickerdoodle Cookies

Ingredients

• 1 c. (2 sticks) unsalted butter
• 3 c. (360 g.) all-purpose flour
• 2 tsp. cream of tartar
• 1 tsp. kosher salt
• 1/2 tsp. baking soda
• 1/2 c. (105 g.) packed light brown sugar
• 1 1/4 c. (250 g.) granulated sugar, divided
• 2 large eggs
• 1 tsp. pure vanilla extract
• 2 tsp. ground cinnamon

Instructions

1. In a medium pot over medium heat, melt butter. Reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers, gets foamy, and starts to turn golden. Once simmering stops and butter is deeply golden with brown flecks at the bottom and smells nutty, 5 to 7 minutes, remove from heat. Pour browned butter into a large heatproof bowl and let cool about 10 minutes.
2. In a medium bowl, whisk flour, cream of tartar, salt, and baking soda.
3. To bowl with brown butter, whisk in brown sugar and 1 cup granulated sugar until combined. Add eggs and whisk until creamy, then whisk in vanilla. Add dry ingredients and stir with a rubber spatula until just combined. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour or up to 2 days.
4. Preheat oven to 350°. Line 2 baking sheets with parchment. In a small bowl, combine cinnamon and remaining 1/4 cup granulated sugar.
5. Using a medium cookie scoop (about 3 tablespoons), scoop dough and roll into a ball with your hands. Roll balls in cinnamon-sugar until well coated. Arrange on prepared baking sheets, spacing 2" apart.
6. Bake until edges are set and tops start to crinkle, 12 to 14 minutes. Let cool on trays 5 minutes, then transfer to a wire rack and let cool completely.
7. Make Ahead: Cookies can made 3 days ahead. Store in an airtight container at room temperature.

Best-Ever Chocolate Cookies

Ingredients

• 1 cup butter or margarine, softened
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 cup Gold Medal™ all-purpose flour
• 1/2 cup unsweetened baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup Fiber One™ original bran cereal
• 1 1/2 cups quick-cooking or old-fashioned oats
• 3/4 cup white vanilla baking chips

Instructions

1. Heat oven to 350°F. In large bowl, stir together butter, sugars and eggs. In small bowl, stir together flour, cocoa, baking soda and salt; stir into butter mixture. Stir in cereal, oats and baking chips.
2. Onto ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart.
3. Bake 9 minutes. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in tightly covered container.

White Chocolate Cranberry Cookies

Ingredients

• 1 cup of brandy (enough to soak the cranberries in, then saving 1 1/4 teaspoons of it for later)
• 1 cup dried cranberries
• 1 cup (2 sticks) butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup lightly packed brown sugar
• 2 eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/4 cups all-purpose flour
• 1 cup white chocolate chips

Instructions

1. Soak the dried cranberries: Put the cranberries in a wide and shallow bowl. Add enough brandy to surround the cranberries. Cover and aside for 1 hour. Strain out the plumped cranberries, reserving remaining brandy.
2. Preheat oven to 375°F
3. Beat butter and sugars: Beat the butter until light and fluffy. Add the sugars and beat again until light, fluffy and well incorporated.
4. Add the eggs, vanilla extract: and add 1 1/4 teaspoons of the brandy that the cranberries soaked in (as for the rest, I suggest popping it in a glass and topping it off a bit for yourself). Beat well until light and fluffy. Scrape down the sides of the bowl midway through to ensure even mixing.
5. Whisk dry ingredients, add to wet: Whisk together the flour, baking soda, and salt, then add to the mixture a bit at a time, beating until just mixed.
6. Fold in the brandy soaked cranberries and white chocolate chips: Let chill for 15 minutes in the fridge.
7. Spoon out dough onto lined baking sheet: Line a baking sheet with parchment paper (a baker's best friend) and place rounded spoonfuls down on the sheet.
8. Bake: Bake at 375°F for 10-12 minutes or until golden brown. Let cool for a minute, then transfer to a wire rack to cool completely. *I find that adding the baking soda separately seems to form softer cookies. This is how my mom and grandmother taught me, and if there is actual science behind it, I'm not aware but it seems pretty consistent, and it won't ruin the cookies if you try it this way.

Oatmeal Cranberry Cookies

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup craisins
• 2 cups rolled oats
• 3/4 cup packed brown sugar
• 1/2 cup white sugar
• 3/4 cup butter or 3/4 cup margarine, softened
• 1 egg, slightly beaten
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350°F (175°C).
2. Line cookie sheets with parchment paper.
3. Mix all dry ingredients into large mixing bowl.
4. Use your hands to thoroughly mix.
5. Mix in butter, egg and vanilla.
6. Mix until completely blended, you will need to use your hands.
7. Shape into balls the size of walnuts.
8. Place on a parchment lined cookie sheets 2 inches apart.
9. Bake for 11 to 13 minutes in preheated oven, or until edges are lightly browned.
10. Cool 5 minutes on cookie sheet.
11. Transfer cookies to wire racks to finish cooling.

White Chocolate-Raspberry Cheesecake

Ingredients

• 1 1/2 cups chocolate cookie crumbs (from 15-oz box)
• 1/4 cup butter or margarine, melted
• 1 bag (12 oz) white vanilla baking chips
• 3 packages (8 oz each) cream cheese, softened
• 1/2 cup sugar
• 1/2 cup whipping cream
• 3 eggs
• 1 pint (2 cups) fresh raspberries
• 3 tablespoons raspberry jelly

Instructions

1. Heat oven to 325°F. Lightly grease 9x3-inch springform pan with shortening or cooking spray. In medium bowl, mix cookie crumbs and butter. Press evenly in bottom and 1 inch up side of pan.
2. In small microwavable bowl, microwave vanilla baking chips on High 1 minute or until melted; stir until smooth. In large bowl, beat cream cheese with electric mixer on medium speed about 1 minute or until smooth. Beat in sugar until well blended. Beat in melted baking chips until well blended. Beat in whipping cream and eggs until well blended and smooth. Spoon over crust in pan.
3. Bake 1 hour to 1 hour 10 minutes or until edge is set but center of cheesecake still jiggles slightly when moved.
4. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; cool on cooling rack 30 minutes.
5. Without releasing side of pan, carefully run knife around edge of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled.
6. Arrange raspberries on top of chilled cheesecake. In small microwavable bowl, microwave jelly uncovered on High 20 to 30 seconds or until melted; stir until smooth. Brush or spoon over raspberries. Store cheesecake covered in refrigerator.

Chewy Brownie Cookies

Ingredients

• 1 1/3 cups golden Crisco (or your fave shortening)
• 1 cup white sugar
• 2/3 cup firmly packed brown sugar
• 1 tablespoon vanilla
• 2 large eggs, slightly beaten
• 2 1/4 cups flour
• 2/3 cup cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup milk
• 1 1/2 cups large broken pecans or 1 1/2 cups walnut pieces
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 180°C (350°F).
2. Combine Crisco, white sugar, brown sugar and vanilla in a large bowl.
3. Beat with mixer on low speed 1 minute or until creamy.
4. Add beaten eggs.
5. Combine flour, cocoa, baking soda and salt.
6. Add to creamed mixture alternately with milk, beating on low speed about 1 minute, or just until blended.
7. Stir in nuts and chocolate chips.
8. Drop by heaping spoonfuls* (about 2 TBSP for each cookie) on ungreased cookie sheet.
9. Bake cookies, leaving about 7cm (3-inches) between cookies for spreading.
10. Bake at 180°C (350°F) for 10-12 minutes.
11. Cookies wil appear soft and moist when baked, but firm upon cooling.
12. Cool 2 minutes, then remove to cooling rack.
13. *Smallercookies can be made using 15mL (1 TBSP) dough for each cookie; Bake 8-10 minutes; makes about 6 dozen cookies.

Blueberry cookies

Ingredients

• 1 cup fresh blueberries 🫐
• 2 cups all-purpose flour 🌾
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt 🧂
• 1/2 cup unsalted butter softened 🧈
• 1 cup granulated sugar
• 1 large egg 🥚
• 1 teaspoon vanilla extract 🌿
• 1/4 cup sour cream

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
4. Gradually mix in the dry ingredients, alternating with sour cream.
5. Gently fold in the blueberries.
6. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until edges are lightly golden.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 180 per cookie | Servings: 24 cookies

Cranberry Orange Bread

Ingredients

• 2 cups flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 2 tablespoons grated orange rind
• 1 egg
• 1/2 cup orange juice
• 4 tablespoons melted butter
• 1 tablespoon hot water
• 3 tablespoons molasses
• 1 1/2 cups fresh cranberries (cut in half if fresh) or 1 1/2 cups frozen cranberries (cut in half if fresh)
• 3/4 cup walnut pieces
• additional sugar, for sprinkling top

Instructions

1. Preheat oven to 350°F.
2. Grease loaf pan very well (cooking spray works best).
3. Sift the first 6 dry ingredients in a large bowl.
4. In a smaller bowl combine the next 6 'wet' ingredients.
5. Stir the wet ingredients into the dry ingredients to incorporate.
6. Then fold in the cranberries and nuts.
7. The dough should be fairly stiff but not dry.
8. If it is too dry, add another tablespoon of water.
9. Turn into loaf pan and spread evenly.
10. Sprinkle top of loaf with sugar to coat.
11. Bake at 350°F for about 50 minutes or until cake tester comes out clean.
12. When done, turn immediately out onto cooling rack.
13. Allow to cool about an hour before cutting.
14. Terrific warm with butter!

Outrageous White Chocolate Macadamia Cookies (White Whole Wheat Flour)

Ingredients

• 1 cup butter or margarine, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 1 egg
• 2 cups Gold Medal™ white whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 package (6 oz) white chocolate baking bars, cut into 1/4- to 1/2-inch chunks
• 1 jar (3 oz) macadamia nuts, coarsely chopped (about 3/4 cup)

Instructions

1. Heat oven to 350°F. In large bowl, beat butter, brown sugar, granulated sugar, vanilla and egg with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in white chocolate chunks and nuts, using hands if necessary.
2. Shape dough into 1 1/2-inch balls. Place balls on ungreased cookie sheets, about 2 inches apart (do not flatten).
3. Bake 11 to 13 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely; store tightly covered.

Cranberry Muffins (Fresh)

Ingredients

• 2 cups all purpose flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup chopped fresh cranberries
• 2/3 cup 2% reduced fat milk
• 1/4 cup butter melted
• 1 teaspoon grated-orange rind
• 1/2 teaspoon vanilla extract
• l large egg
• Cooking spray

Instructions

1. 1. Preheat oven to 400.
2. 2. Lightly spoon flour into dry measuring cup, level with a knife.
3. Combine flour, sugar, baking powder, and salt in a large bowl; stir
4. well with a whisk. Stir in cranberries; make a well in center of
5. mixture. Combine milk, butter, rind, vanilla and eggs; add to flour
6. mixture, stirring just until moist. Spoon batter into 12 muffin cup,
7. coated with cooking spray.
8. 3. Bake at 400 for 18 minutes or until muffins spring back when
9. touched lightly in center. Remove muffins from pan immediately, place
10. on a wire rack to cool.

Regina Cookies (sesame Biscotti) Recipe

Ingredients

• 8 c. all-purpose flour
• 2 c. sugar
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 2 c. shortening
• 4 eggs, slightly beaten
• 1 c. milk
• 2 tsp. vanilla extract
• 1 1/2 c. sesame seeds

Instructions

1. Sift together flour, sugar, baking powder and salt.
2. Cut in shortening until the mixture resembles a coarse cornmeal.
3. Stir in the slightly beaten eggs, vanilla, and milk gradually while mixing. Continue to mix adding milk slowly until smooth and soft.
4. Break dough into small pieces and roll each piece between the palms of hands to form 2 inch lengths.
5. Flatten slightly and roll in sesame seeds.
6. Place on greased cookie sheets about 1/2 inch apart.
7. Bake at 375 degrees for 15 to 20 minutes, or until cookies turn brown.
8. Note: Try Anise flavor also!

Oatmeal Chocolate Chip Cookies

Ingredients

• 2 sticks unsalted real butter room-temperature
• 3/4 cup light brown sugar packed
• 1/2 cup sugar
• 1 egg
• 2 teaspoons vanilla
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon Salt
• 2 teaspoons cinnamon
• 3 cups old fashioned oats
• 1 1/2 cups pecans coarsly chopped
• 1 1/2 cups semi sweet chocolate chips use more or less depending on your love of chocolate

Instructions

1. In a large mixing bowl, cream softened butter, brown sugar, sugar; add egg and vanilla to mixture and cream together. In separate bowl combine flour, baking soda, salt, cinnamon. Add flour mixture to creamed mixture gradually. Stir in oats, then stir in pecans and chocolate chips. Drop by heaping teaspoonfuls onto cookie sheet. Bake for 9-10 minutes in pre-heated 375 degree oven. ENJOY!

Healthy Fresh Cranberry Orange Coconut Muffins

Ingredients

• 1 cup fresh cranberries, chopped
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/4 cup unsweetened flaked coconut
• 1 1/2 cups white whole wheat flour
• 1/4 cup coconut flour
• 1/4 cup oat bran
• 3 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/3 cup coconut butter, melted
• 3/4 cup orange juice
• 2 large eggs
• 1/2 cup pepitas (raw hulled pumpkin seeds)
• turbinado sugar, for sprinkling on top before baking