MLD: Chocolate Cranberry Spice Cookies
Source of Recipe
"The Good Cookie", by Tish Boyle
1 1/2 cups all-purpose flour
6 tablespoons Dutch-processed cocoa powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg -- freshly grated
1/8 teaspoon ground cloves
pinch of salt
1 cup unsalted butter -- softened
-- (2 sticks)
3/4 cups light brown sugar -- firmly packed
3/4 cup granulated sugar
plus
2 tablespoons granulated sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup dried cranberries
7 ounces white chocolate -- cut into
-- 1/4 inch pieces (use
-- good quality chocolate)
3/4 cup walnuts -- toasted and coarsely
-- chopped
Sift together the flour, cocoa powder, baking soda, cinnamon, nutmeg, cloves, and salt into a medium bowl. Set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugars at medium speed until light, about 2 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla extract. Reduce the speed to low and add the dry ingredients in three additions, mixing just until combined. Using a wooden spoon, stir in the cranberries, white chocolate, and walnuts. Cover the bowl with plastic
wrap and refrigerate the dough for at least 3 hours (or up to 3 days) until firm.
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or foil.
Pinch off pieces of the dough and shape into 1-inch balls. Arrange the balls on the prepared sheets, spacing them 2 inches apart. Bake the cookies, one sheet at a time, for 9 to 11 minutes, until just set but still very soft. Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack and cool completely.
Categories: Cookies, Holiday
Recipe typed for you by Judi Mae Phelps.
Store in an airtight container at room temperature for up to a week.
Note: You can keep brown sugar soft by storing in a sealed bag with an airtight container. Brown sugar can be softened by sprinkling it with a bit of water and heat it to a preheated 200 degree F. oven for about 5 minutes. It can also be softened by storing it with a wedge of apple in an airtight container for a day.
|
|
member logon
