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CRAN­BERRY-WHITE CHOCO­LATE COOK­IES

Sherry Con­ley

Noel, Nova Sco­tia

PREP: 25 min. BAKE: 10 min./batch + cool­ing MAKES: about 7 dozen

1 cup but­ter, soft­ened 3/4 cup sugar 3/4 cup packed brown sugar 2 large eggs, room tem­per­a­ture 1/3 cup cran­berry juice 1 tsp. vanilla ex­tract 3 cups all-pur­pose flour 2 tsp. bak­ing pow­der 1/2 tsp. salt 2 cups dried cran­ber­ries 2 cups vanilla or white chips

GLAZE

2 cups vanilla or white chips 2 Tbsp. plus 11/2 tsp. short­en­ing 1. In a large bowl, cream but­ter and sug­ars un­til light and fluffy. Beat in eggs, cran­berry juice and vanilla. In an­other bowl, com­bine the flour, bak­ing pow­der and salt; grad­u­ally add to creamed mix­ture and mix well. Fold in cran­ber­ries and vanilla chips. 2. Drop by rounded tea­spoon­fuls 2 in. apart onto greased bak­ing sheets. Bake at 350° un­til edges be­gin to brown, 10-12 min­utes. Cool for about 2 min­utes be­fore re­mov­ing to wire racks to cool com­pletely. 3. For glaze, mi­crowave vanilla chips and the short­en­ing at 70% power un­til melted; stir un­til smooth. Driz­zle over cook­ies. 1 cookie: 103 cal., 5g fat (3g sat. fat), 11mg chol., 47mg sod., 14g carb. (10g sug­ars, 0 fiber), 1g pro. Di­a­betic Ex­changes: 1 starch, 1 fat.

HOL­I­DAY CUTOUT COOK­IES

Anne Gr­isham

Hen­der­son, Ne­vada

PREP: 20 min. • BAKE: 5 min./batch MAKES: about 10 dozen

1 cup but­ter, soft­ened 1 cup short­en­ing 3 cups sugar 4 large eggs, room tem­per­a­ture 6 Tbsp. evap­o­rated milk 2 tsp. vanilla ex­tract 2 tsp. al­mond ex­tract 6 cups all-pur­pose flour 1 tsp. bak­ing soda 1/2 tsp. salt

FROST­ING

3 cups con­fec­tion­ers’ sugar 1 tsp. vanilla ex­tract 4-6 Tbsp. half-and-half cream Food col­or­ing of your choice, op­tional As­sorted sprin­kles 1. In a large bowl, cream but­ter, short­en­ing and sugar un­til light and fluffy. Beat in eggs, milk and ex­tracts. In an­other bowl, whisk flour, bak­ing soda and salt; grad­u­ally beat into creamed mix­ture. Di­vide dough into four por­tions. Shape each into a disk. Re­frig­er­ate, cov­ered, overnight or un­til firm enough to roll. 2. Pre­heat oven to 400°. On a lightly floured sur­face, roll each por­tion of dough to 1/8-in. thick­ness. Cut with floured 3-in. hol­i­day cookie cut­ters. Place cutouts 1 in. apart on un­greased bak­ing sheets. 3. Bake un­til edges are lightly brown, 5-7 min­utes. Re­move from pans to wire racks to cool com­pletely. 4. In a large bowl, beat the con­fec­tion­ers’ sugar, vanilla and enough cream to reach a spread­ing con­sis­tency. If de­sired, beat in food col­or­ing. Frost and dec­o­rate cook­ies as de­sired. 1 cookie: 87 cal., 3g fat (2g sat. fat), 11mg chol., 36mg sod., 13g carb. (8g sug­ars, 0 fiber), 1g pro.

CRANBERRYWHITE CHOCO­LATE COOK­IES

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