Add these seasonal favorites to your cookie exchange.
CRANBERRY-WHITE CHOCOLATE COOKIES
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
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
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
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