Posted November 23rd, 2011 by Dr Wingnut
Ingredients
- 1½ cups (¾ pound) butter, at room temperature
- 2 cups sugar
- 1 tablespoon grated orange peel
- 2 teaspoons vanilla
- 3¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups dried cranberries
- 1½ cups sweetened flaked dried coconut
Method
- In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth.
- In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes. Mix in cranberries and coconut.
- Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
- Bake at 350F until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Source: Nancy Jamison, Woodside, California, Sunset Magazine, December 2001
Everyone seems to love these cookies as they have a very short crumb and loads of flavor; they’re cranberry-orange relish in a cookie.
Posted July 24th, 2011 by Dr Wingnut
Ingredients
- 4 ounces unsweetened chocolate (not semi-sweet chips)
- 2½ cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup vegetable oil
- 2 cups sugar
- 4 eggs, lightly beaten
- 2 teaspoons vanilla
- 1 cup powdered sugar
Method
- With a double boiler, melt the chocolate and cool to room tempearture.
- Sift together the flour, salt and baking powder, set aside
- In a mixer bowl combine the oil, chocolate, and sugar; mix well to fully incorporate the ingredients
- Blend in the eggs and and vanilla; mix well
- Stir in the dry ingredients and fully mix.
- Chill covered in the refrigerator for several hours or overnight.
- Preheat oven to 350 F.
- Shape the dough into 1½ inch balls.
- Roll in powdered sugar and place 2 inces apart on greased or parchment lined baking sheets.
- Bake for 10 to 12 minutes. Less is more on the timing; don’t overbake, or they dry out.
- Let cool on wire racks and store in an airtight container.
Notes
Yields approximately 3 dozen cookies. You might need a little more powdered sugar than 1 cup; don’t be stingy when rolling the dough in the sugar.
Source: Star-Tribune advertising insert for Enova™ oil
Posted June 21st, 2011 by Dr Wingnut
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup shortening
- ½ cup margarine, softened
- 1 cup packed brown sugar
- ¾ cup white sugar
- 1 cup peanut butter
- 2 eggs
- 1 cup quick-cooking oats
Method
- Preheat oven to 350F.
- Combine the flour, baking soda, and salt; set aside.
- In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth.
- Beat in the eggs one at a time until well blended.
- Stir the dry ingredients into the creamed mixture
- Mix in the oats until just combined.
- Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don’t over-bake. Cool and store in an airtight container.
Adapted from allrecipes.com
These are scary good, but have tons of fat. I think I’ll try some variations and see if I can get it to stretch a little.
Posted March 21st, 2011 by Dr Wingnut
Total time: 45 minutes; active time: 15 minutes
- 2 cups all-purpose flour
- 1 cup Dutch process cocoa
- 1 teaspoon baking soda
- ½ teaspoon kosher or sea salt
- 1 cup plus 2 Tablespoons softened unsalted butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1½ teaspoon vanilla extract
- 2 eggs
- ¾ cup white chocolate chunks
- ¾ cup macadamia nuts, chopped
- 1 cup dried cranberries
Heat oven to 350 degrees. Sift flour, cocoa, baking soda and salt into a mixing bowl. In a separate bowl, with an electric mixer, beat butter, sugars and vanilla extract until creamy, about 1 minute. Beat in eggs one at a time until well incorporated. Add flour mixture one cup at a time and mix on low speed until just incorporated. Stir in white chocolate nuts and cranberries.
Drop by rounded tablespoonful onto ungreased baking sheets. Bake 11 to 12 minutes, until cookies have risen but centers are soft. Remove from oven. Let cool slightly, then remove to wire racks to cool completely
Yield; 3 dozen cookies
Yankee Magazine Fall 2006
Posted March 13th, 2011 by Dr Wingnut
When time’s an issue, whip up these easy one-bowl cookies. Cranberries and white chocolate sing in perfect harmony, while nuts lend a crunchy, toasty undertone.
- 1 cup (2 sticks) butter, very soft
- 1 cup packed brown sugar
- ¾ cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1/8 teaspoon orange oil
- 1 large egg
- ½ teaspoon baking soda
- 2¾ cups K.A Unbleached All-Purpose Flour
- 1½ cups white chocolate chunks
- 1½ cups dried cranberries
- 1 cup chopped pecans or walnuts
Place the very soft (soft unto melting) butter in a medium-large mixing bowl. Add the sugars, salt, vanilla and orange oil and stir well. Add the egg and stir until well blended. Add the baking soda and flour, mixing until blended. Stir in the chips, cranberries and nuts.
Scoop rounded tablespoon of dough( a tablespoon cookie scoop works well) onto light colored baking sheets. Flatten into disks, using gentle pressure from your fingers.
Bake the cookies in a preheated 375F oven for 12 to 14 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t be brown. Remove the cookies from the oven, let them rest on the pan 5 minutes, then slide them onto a rack to cool completely.
Yield: about 4½ dozen cookies.
King Arthur Bakers Catalogue Fall 2006
Posted December 4th, 2010 by Dr Wingnut
The annual Star-Tribune holiday cookie contest was published this week.
Get the recipes for the winners and the all the runners up for the last eight years. Just click the picture to go to the recipes: