White Chocolate Cranberry Nut Cookies

White Chocolate Cranberry Nut Cookies
by Cindy Goode of Tampa, Florida, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com

Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 3 Dozen Cookies


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This is a great Christmas cookie!

Ingredients:

1 1/2 c. all purpose flour
1/2 tsp. baking soda
1/2 c. butter, softened
1 c. packed brown sugar
3/4 c. white sugar
1 egg
1 T. vanilla or almond extract
3/4 c. white chocolate chips
1 c. dried cranberries
1/2 c. chopped pecans

Directions:

Preheat oven to 350 degrees. Grease cookie sheets. 

Editor's Note: We baked one dozen with parchment paper and the rest with a greased baking sheet. All the cookies came out the same size and height, and, crisp on the outside, chewy on the inside.

In small bowl, combine flour and baking soda.

Set aside.

In large bowl, beat butter, brown sugar and white sugar until smooth. 

Add egg and vanilla (or almond) extract. 

Editor's Note: We chose almond extract, perfect for these holiday cookies!

Slowly stir the flour mixture into the sugar mixture. 

Mix in chips, cranberries and nuts. 

Editor's Note: This cookie dough is so pretty, you could even freeze it in nice containers and give them out as Christmas gifts (with baking instructions). Since this recipe makes 3 dozen cookies, you could divide the dough into thirds and make 3 gifts.

Drop onto prepared cookie sheets, 1-inch apart. Bake 9 - 12 minutes. 

Allow cookies to cool 1 minute on cookie sheets and transfer to wire racks.

Enjoy!

© www.CookieClubRecipes.com

Healthy Cranberry Honey Cookies

Healthy Cranberry Honey Cookies
by Ashley of Waterloo, Canada, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake - Baking Experience Helpful - Impressive Baking Skills
Yield: 3-4 Dozen Cookies


These nutrient-rich oatmeal cookies are made with so many healthy ingredients you could eat them for breakfast. In fact, when I baked them, I did just that! I used local honey and farm fresh eggs, whole wheat flour, old fashioned oatmeal, dried cranberries AND sunflower seeds. If you enjoy healthy cookies you have GOT to try this wonderful recipe. You won't be disappointed!!!

Ingredients:

1 c. honey
3/4 c. butter, softened
1 tsp. vanilla
1 egg
1 1/2 c. whole wheat flour (or all-purpose flour, or half of each)
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. sea salt (optional)
1 tsp. baking soda
2 1/2 c. old-fashioned uncooked oatmeal
3/4 c. dried cranberries
3/4 c. sunflower seeds (optional)

Instructions:

Preheat oven to 350. 

Beat honey, butter and vanilla until smooth. 

Add egg. Mix until well blended. 

Combine flour, baking soda, salt (if using), and spices. Add to honey mixture. 

Stir in oats, cranberries and sunflower seeds (if using).  

Dough will be very thick and sticky. 

Drop by teaspoonfuls onto lightly greased cookie sheets. 

Bake 10-12 minutes or until cookies look set and are slightly brown around edges. Cool on wire racks and store in airtight tins. 

Makes about 3-4 dozen cookies. 

Enjoy!

© www.CookieClubRecipes.com

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Cranberry Nut Bars

Cranberry Nut Bars
by Lisa, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Bars
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 24 Bars


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Ingredients:

2 eggs
1 c. sugar
1 c. flour
1/3 c. butter or regular margarine, melted
1 1/4 c. fresh or frozen cranberries
1/2 c. chopped nuts

Directions:

Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Beat eggs in a medium mixing bowl until thick. Gradually add the sugar; beating until thoroughly blended. Stir in the flour and the melted butter. Blend well. Add cranberries and the nuts. Mix gently just until combined. Spread evenly into prepared pan. Bake for 40 to 45 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool and cut into bars. 


Enjoy!

© www.CookieClubRecipes.com

Cranberry Cherry Ribbon Cookies

Cranberry Cherry Ribbon Cookies
by Jennifer Mackey, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 30 Minutes
Level: Impressive Baking Skills
Yield: 3 Dozen Cookies


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Filling...

Ingredients:

3/4 c. dried cranberries, about 3 ounces
1 1/3 c. cherry preserves, or sour cherry jam
1 1/2 T. sugar
1/8 tsp. almond extract

Directions:

Process cranberries, preserves or jam, and sugar in food processor until coarsely pureed. Transfer mixture to saucepan. Cook, stirring occasionally, until comes to boil; immediately remove from heat. Let stand until cooled slightly. Stir in almond extract. Cover and refrigerate for at least 1 hour or until well chilled, or freeze for 30 minutes to speed chilling.

Dough...

Ingredients:

2 c. plus 2 T. flour, all-purpose
1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
2/3 c. unsalted butter, softened
1 large egg
2 1/4 tsp. vanilla extract
1/2 tsp. almond extract

Directions:

Stir together flour, baking powder and salt; set aside. Beat together sugar and butter until well blended and smooth. Add egg, vanilla and almond extract and beat until well blended. Beat or stir in the flour mixture until incorporated. Let dough stand for 10 minutes.

Line a 4 1/2 x 8 1/2-inch loaf pan with aluminum foil, letting the foil overhang the long sides by about 3 inches. On top of the foil, line the pan with 2 long sheets of plastic wrap laid crosswise, overlapping in the middle and overhanging the longer sides by about 4 inches.

Divide the dough into 1/4's. Working on waxed paper, roughly pat each portion into shape of loaf pan. Pat one dough portion into bottom of loaf pan, forming a smooth, even layer. Spread 1/3 of filling over dough. Repeat layers, using all dough and all filling. Fold plastic wrap over dough. Freeze until loaf is cold and very firm, at least 1 1/2 hours or longer.

Preheat oven to 350 degrees. Grease several large baking sheets or coat with nonstick cooking spray. Carefully peel plastic wrap from loaf. Trim off and discard the excess dough so sides of loaf are straight up and down, not flared. Wipe knife between cuts. Carefully cut loaf crosswise into 1/3's, forming 3 - 2 3/5 x 4-inch blocks. Cut each block into 1/4-inch thick slices to produce 2 3/4-inch long ribbons. Carefully transfer cookies to baking sheets, placing about 2 inches apart.

Bake cookies, 1 sheet at a time, in upper 1/3 of oven for 9 to 14 minutes, or until just slightly darker at edges. Reverse sheet from front to back halfway through baking to ensure even browning. Transfer cookies to wire racks and cool completely. Store in an airtight container for up to 1 week or freeze for up to 1 month.


Enjoy!

© www.CookieClubRecipes.com