Tag Archives: cookies

Desserts, Recipe

Cranberry White Chocolate Chip Cookies

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Cranberry White Chocolate Chip Cookies

1/2 cup butter, room temperature
1/2 cup light brown sugar (packed)
1/2 cup granulated sugar
1 egg
1 1/2 tablespoons good quality brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 375 degrees. Line two cookie sheets with aluminum foil.

Fit your mixer with the paddle attachment and cream butter and sugars until smooth. Add egg and brandy and beat to combine. In a separate bowl, sift flour and soda together, add in increments with the mixer on low until just combined. Remove paddle and scrape down. Using a spatula, mix in cranberries and white chocolate chips. Using two tablespoons, drop healing teaspoonfuls onto prepared cookie sheets.

Bake for 10-12 minutes or until lightly browned. It’s okay for the cookies to look slightly undercooked when you remove them from the oven. Allow them to cool, on the foil, for 3-4 minutes, then using a spatula, transfer to a wire cooling rack and allow to cool completely (they will crisp up slightly as they cool).

Makes 20-24 cookies.

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Desserts, Recipe

The Ultimate Peanut Butter Cookie

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The Ultimate Peanut Butter Cookie

1 1/2 cp all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp table salt
1 cp creamy peanut butter (optionally: use chunky, or add 1/4 cup minced peanuts)
1/2 cp butter (1 stick), softened
1/2 cp firmly packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla bean paste (use pure vanilla extract if paste is unavailable)

Preheat oven to 400F.

Sift flour, salt, baking soda & baking powder to combine. In a mixer fitted with a paddle attachment, beat together butter, brown sugar, granulated sugar and peanut butter until completely smooth. Add egg and vanilla bean paste.

Reduce mixer speed to lowest possible (or you WILL be wearing the dry mixture) and slowly add sifted flour mixture to the mixer. Stop the mixer and scrape down the sides if necessary to ensure everything is well combined. Remove dough from mixer bowl and wrap in plastic. Allow to rest in the refrigerator for 20-30 minutes.

Line a baking sheet with parchment paper. Take a piece of dough no larger than a walnut and roll between your palms to form a ball. Place on baking sheet and using a fork, press in alternate directions to flatten and form traditional pattern. (I happened to use an antique potato masher to achieve the effect in the photo.) Bake for 8-10 minutes or until just lightly browned around the edges. Remove from oven and allow to cool.

Makes 3 dozen cookies.

Optional addition: 1/2 cup mini chocolate chips.

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