Alex and I just finished taking down Christmas. He was unhappy about it and a few skirmishes occurred. Sorry, baby, but the lights have got to go. The house does seem rather bare now. Taking down Christmas always makes me feel a little blue. I am currently detoxing from the overload of sugar I ingested over the month of December but thought I would share this gem of a cookie with you. I had my cookie party and the cookies were the best ever. Lots of keepers. This was one of my favorites from Jill. So, so good!
Cranberry Cookies
1/2 cup butter
1 cup granulated sugar
3/4 cup brown sugar, packed
1/4 cup milk
2 tablespoons orange juice or orange liqueur (such as Grand Marnier) or
1 cup granulated sugar
3/4 cup brown sugar, packed
1/4 cup milk
2 tablespoons orange juice or orange liqueur (such as Grand Marnier) or
1/2 teaspoon orange extract plus 1-1/2 tablespoon water
1 large egg
3 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped walnuts or pecans
2-1/2 cups coarsely chopped frozen or fresh
cranberries, or dried cranberries
1 large egg
3 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped walnuts or pecans
2-1/2 cups coarsely chopped frozen or fresh
cranberries, or dried cranberries
Preheat oven to 375 F. Grease baking sheets. Beat together butter and sugars until creamy. Stir in milk, orange juice and egg. Mix in dry ingredients. Stir in nuts and cranberries.
Drop dough by tablespoons about 2" apart on greased baking sheet. Bake 10-15 minutes. Allow to cool for 2 minutes on baking sheet, then remove to wire cooling racks to cool completely.
Drop dough by tablespoons about 2" apart on greased baking sheet. Bake 10-15 minutes. Allow to cool for 2 minutes on baking sheet, then remove to wire cooling racks to cool completely.
2 comments:
So glad you are blogging again:)
MMMMM sounds delish!
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