OPEN CLASS

Cookies:

Pistachios and cranberry jam give this cookie by Erin

Perkins of Milwaukee a festive appearance. Chocolate adds to its deliciousness.

Carolines Makes 40 cookies

2 cups sifted flour

1⁄2 teaspoon baking powder

1⁄4 teaspoon kosher salt

3⁄4 cup (1 1⁄2 sticks) unsalted butter, room temperature

3⁄4 cup sugar

1 egg, room temperature

1 teaspoon pistachio extract

1⁄2 teaspoon vanilla extract

1⁄4 teaspoon liquid green food coloring (optional) 1 cup shelled roasted and salted pistachios, coarsely chopped (see note)

1⁄2 cup dried sweetened cranberries, minced (see note)

Filling:

About 1/3 cup cranberry jam (see recipe, page 6E) 1⁄4 cup extra-dark chocolate chips

1⁄4 teaspoon solid vegetable shortening In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, cream together butter and sugar with a hand mixer, about 5 minutes. Add egg, both extracts and food coloring, if using. Mix to incorporate all wet ingredients. Using a spatula or large spoon, stir in flour mixture. Add pistachios and dried cranberries, stirring to combine until a uniform dough forms. Wrap dough in plastic and refrigerate 2 hours.

Preheat oven to 350 degrees. Line baking sheet with parchment paper or a silicone mat. Scoop a level tablespoon of pistachio dough and roll into 1-inch ball. Place balls 2 inches apart on prepared baking sheet. With a finger or end of a wooden spoon, press a deep indentation into center of each ball and fill with a 1⁄4 teaspoon cranberry jam.

Bake cookies in preheated oven until just firm, 10 minutes. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.

Place wax paper, aluminum foil or parchment under the wire racks (to help with cleanup).

In a small bowl, microwave half the chocolate chips 30 seconds. Stir and repeat until melted and smooth. Add remaining chocolate chips and shortening to melted chocolate, stirring until smooth. Transfer melted chocolate into a small resealable plastic bag. Snip off one corner of bag to make a very small opening. Drizzle chocolate in a zigzag motion over cookies. Allow chocolate to set before storing in an airtight container.

Note: I use a small Ninja food chopper to separately chop the pistachios and then pulse the dried cranberries.

This recipe was adapted from one at epicurious.com.

Cranberry Jam (for Carolines on page 5)

Makes about 1 cup

6 ounces fresh cranberries

1⁄2 cup granulated sugar

1⁄2 cup water Zest of 1⁄2 orange (about 1⁄2 tablespoon)

1⁄4 cup fresh orange juice

Bring all ingredients to a boil in a saucepan over medium-high heat, stirring occasionally. Reduce to medium-low heat and simmer uncovered, stirring occasionally, until thickened, about 20 minutes.

Strain jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool to room temperature, then refrigerate until needed.