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    Cranberry Deam Drops


    Source of Recipe


    Internet

    List of Ingredients




    Jar ingredients:
    1/2 cup all-purpose flour
    1/2 cup quick-cooking oatmeal
    1/2 cup dried cranberries
    1/2 cup vanilla chips
    1/2 cup chopped pecans
    1/3 cup sugar
    1/3 cup brown sugar
    1/2 teaspoon salt
    1/2 teaspoon baking soda

    Additional ingredients:
    1/2 cup butter, softened
    1 egg
    1 teaspoon vanilla extract

    Preheat oven to 350 F.

    Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside.

    Place the butter, egg and vanilla extract in a large bowl and cream with an electric mixer set on low speed or with a fork.

    Add the dry ingredients to the butter mixture and mix with a spoon until well combined.

    Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading.

    Bake for 8 to 10 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely.

    Serve immediately or store in an airtight container for up to 2 weeks.

    Yields 2-1/2 dozen cookies.

    To create a Mason jar cookie mix: When instructed, layer the ingredients in the following bottom-to-top order— 1/2 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup sugar; 1/3 cup brown sugar; 1/2 cup quick-cooking oatmeal; 1/2 cup dried cranberries; 1/2 cup vanilla chips; 1/2 cup chopped pecans. Wash and thoroughly dry a 1-quart wide-mouth canning jar. Layer the ingredients in the jar as shown at left, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.

    Secure the lid and add rubber band or string and small piece of fabric. Attach a copy of the cookie recipe to the jar if you are giving it as a gift.

    Recipe




 

 

 


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