Cranberry Shortbread Cookies

These are the most delicious buttery cookies.  One IMPORTANT tip. since there are no eggs in the recipe it is vital to add the cornstarch and let the cookies cool on the baking sheet before moving.  This gives the cookie time to solidify.  There is no need to transfer them to a baking rack for cooling. Bake at 325 degrees.

2         Sticks of  room temperature unsalted butter  (1 cup)
1/2      Cup of Powdered sugar

1/2      Cup of Granulated sugar
2         Cups of all purpose flour

1         Tablespoon Cornstarch

1         Teaspoon Vanilla abstract
1        Cup dried cranberries
          Zest of one orange
1        Teaspoon orange juice (optional)
3/4     Cup of chopped Pistashios (optional)

1. Line a baking sheet with parchment paper or silicone sheet and, set aside.
2. Chop cranberries into tyiny pieces.
3. Combine sifted flour, cornstarch, salt, sugar in a large bowl.
4. Blend sugars and butter in stand mixer.
5. Add Vanilla
6. Slowly add dry ingredients to mixing bowl. Mix on medium setting.
7. Slowly add chopped cranberries.
8. Form dough into rolls and chill 1 hour. Cut slices of cookie dough about ¼ inch thick.
9. Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar; both sides.
10. Place cookies on baking sheet and bake for 15 to 20 minutes or just until cookies are set. Do not over bake. I pull mine at 17 minutes.
11. IMPORTANT : Let cookies cool completely on baking sheet before removing from hot pan.

Flourless Oatmeal Cookies

     I worked on this recipe for awhile before I found the correct ingredients to create a moist and, flavorful cookie.   This recipe makes a batch of 18 to 24 depending on the size you prefer.  I added 1 cup of chocolate chips but, you can substitute with nuts, raisons, coconut, M & M's, or all.

     They are best eaten right from the oven.  Most homemade cookies don't keep well for days because there are no additives or preservatives.

Pre-heat oven 350 degrees.

Line heavy baking trays with parchment paper or oven proof liner.

In small bowl combine:

1    Cup Quick Oats or your favorite gluten free brand

1    Teaspoon baking soda

2/3  Cup dark brown organic brown sugar

1    Tablespoon cinnamon

In separate larger bowl combine:

1/2  Cup organic peanut butter (chunky is good)

1/4  Cup molasses

2    Large eggs

1    Teaspoon pure extract vanilla

1    Cup of semi-sweet chocolate chips

After thoroughly combining, pour dry into wet ingredients and, stir well.  Stir in chocolate chips.

Drop large tablespoons onto prepared trays and, bake 11-13 minutes.

Mocha Rum Truffles

     This is the easiest recipe for a very impressive holiday sweet.  I buy a good boxed brownie mix, in this case I used the mocha variety.  Follow the directions on the box and, bake as directed.  

Let cool, then use a fork to chop the baked brownie into crumbles. Transfer into a large bowl and, sprinkle with about 1/8 cup of dark rum.  Mix thoroughly.  Use a 1oz. scoop and, make 1" ball by rolling in your hands.

Roll into prepared bowls of either crystallized sugar, cocoa powder, shredded coconut, or chopped nuts.  When done coating refrigerate until firm about 2 hours.
P.S.  I baked 2 boxes and, it made approximately 50.

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Orange Macaroons

    These macaroon have the slightest hint of orange but, combined with coconut and, chocolate drizzle it's truly a party for your taste buds.  They are also very buttery and, what could be better than toasted coconut....

1/4 cup of soft unsalted butter (half stick)

1/4 cup granulated sugar

Pinch of salt

Zest of 1 whole orange

1/8 teaspoon of orange extract

2 large eggs

 14 oz. sweetened shredded coconut (1 bag)

1/3 cup melted semi sweet chocolate chips

Preheat oven to 325 degrees.  Set parchment paper on trays, no need to grease. 

Using an electric mixer, beat butter and sugar until smooth.

Add salt, orange zest, eggs and, orange extract, mix.

Next, mix in coconut in small amounts at a time.

Chill batter for 30 minutes.

Test your oven by baking one macaroon.  It will be done when edges and, bottom are brown , approximately 30 minutes.

If you are satisfied with the baked test macaroon, place remaining  on trays 1 inch apart.  This batter should yield about 30 macaroon.

Cool completely on the trays.

Melt chocolate in a double boiler and, using a fork, drizzle over each macaroon.  If chocolate is slow to melt add, 1/4 teaspoon of unsalted butter.   When finished chill macaroons so, chocolate can harden.

Sugar substitue Equal to Sugar converter:

1 Tablespoon sugar  = 1.5 packets

1/4 Cup            "      =  6 packets

1/2 Cup            "      =  12 packets

1    Cup             "     =   24 packets

Christmas Nut Balls

     This is a recipe than can be altered alot for your own taste.  I use chopped walnuts but, you can substitute with pine nuts.  I personally think almonds or hazelnuts might be too hard even when chopped but, it's up to you.
     You can also substitute water for rum and, use cocoa powder instead of confectioners sugar.  Have fun....they are delicious....

2      sticks soft  UNSALTED butter
1/2  cup sifted confectioners sugar or granulated

1/2  teaspoon salt
1     teaspoon vanilla extract
1     teaspoon Almond Extract or Orange..(optional)
2 1/2   cups sifted all purpose flour
1    cup of chopped Walnuts....chop by hand until fine.


Cream butter & conf. sugar using a mixer in large bowl.  Add  vanilla and, extracts.  Mix until well blended.
Add flour slowly....When well blended add nuts and, mix by hand.
Roll into 1 oz. balls (using 1 oz. scoop) or crescent.

Chill 30 mins..

 Place on tray with parchment paper.  

Bake for  approximately 15 mins..  
When balls are done toss in a bowl of confectioners sugar while warm.
When serving dust with more confectioners sugar.  Makes about 30 balls.

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