Let’s Cook! – November 30, 2022
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LINDA HOSKINS
I hope you all had a great Thanksgiving holiday. The best part of Thanksgiving for me is spending the day with family. Of course, turkey and dressing are pretty important too! Now it’s time to be looking forward to Christmas. I have already started baking some cookies to stash in the freezer until needed. I am asking for you readers to send me your favorite cookie recipe to share with us all. I bet I am not the only one looking for different cookies to make. I will get this started by sharing two of my favorites. This first one makes really delicious cookies and the pink and white cookies look so pretty on a cookie tray.
DIPPED CHERRY COOKIES
Makes approx 4 dozen
■ 2 1/2 cups flour
■ 3/4 cup sugar, divided
■ 1 cup cold butter, cubed
■ 1/2 cup finely chopped
maraschino cherries,
patted dry
■ 12 oz. white baking
chocolate, finely
chopped, divided
■ 1/2 tsp almond extract
■ 2 tsp shortening
■ edible glitter, red sugar
In a large bowl, combine flour and one half cup sugar. Cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and almond extract until the dough forms a ball. Shape into 3/4 inch balls.
Place two inches apart on an ungreased baking sheet. Flatten slightly with the end of a glass that has been dipped in the remaining sugar. Bake at 325 degrees for 10 to 12 minutes. Cool on racks.
In the microwave, melt shortening and remaining white chocolate. Stir until smooth. Dip half of each cookie into the melted chocolate. Place on waxed paper and immediately sprinkle with red sugar, edible glitter or coarse sugar.
The above recipe calls for edible glitter. I use what’s called sparkling sugar. If you can’t find this, don’t worry. The cookie will look pretty with just a light sprinkle of red sugar.
This next recipe is one I got from my mom. I have been making them for years. It is just a different kind of chocolate chip.
WHITE CHIP AND CRANBERRY COOKIES
■ 1 1/2 cups butter,
softened
■ 1 1/4 cup sugar
■ 1 1/4 cup brown sugar
■ 1 Tbsp vanilla
■ 2 eggs
■ 4 cups flour
■ 2 tsp baking soda
■ 1/2 tsp salt
■ 4 cups total of vanilla
chips and dried
cranberries
Beat the butter, sugar and brown sugar until creamy. Add eggs, one at a time and vanilla. Mix well on medium speed. Stir in flour, baking soda and salt. Mix well. The dough will be stiff. Stir in cranberries and white chocolate chips.
Drop dough by spoonfuls onto an ungreased baking sheet. Flatten slightly with a fork. Bake at 375 degrees 8 to 10 minutes until light brown and center is still soft. Cool on the pan for 1 to 2 minutes, then remove to a rack to cool completely.
Did you notice in the above recipe that it calls for 4 cups total of vanilla chips and dried cranberries? The beauty of this is that you can measure two cups of each, or if you like lots of cranberries, use more cranberries and less chocolate, or vice versa.
If you have a recipe to share or a cooking hint, please send to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking! Or in this case, Happy Baking!
