Last week I saw this book at my local library; Christmas Cookies Are For Giving by Kristin Johnson and Mimi Cummins. As I leafed through the book these two recipes looked so good that I would love to try them. Perhaps someday I will. If you try them please let me know how they came out.
Cranberry Decadent Cookies
Dried cranberries and cinnamon transform this reverse chocolate chip cookie into a holiday favorite. The coffee granules subtly enhance the flavor of the chocolate.
2 cups all-purpose flour
½ cup Dutch process cocoa powder
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ cup solid vegetable shortening, softened
½ cup granulated sugar
1 cup light brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
1 cup dried cranberries
Pre-heat oven to 350 degrees F. Grease two baking sheets or line them with parchment paper. Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.
In a large bowl beat butter shortening, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until fully combined before additions. In a small cup, mix together the vanilla and the coffee until the coffee is dissolved, then add to the butter mixture; beat to combine. Gradually add dry ingredients, mixing until combined. Stir in white chocolate chips, semi-sweet chocolate chips, and dried cranberries.
Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Bake for 8 to 10 minutes or until firm. Let cool for 1 minute then transfer to a wire rack to cool completely.
Store in airtight containers at room temperature for up to 1 month. Makes about 48 cookies. These cookies are excellent for shipping.
Cheddar Crunch Apple Squares
The recipe reminds me of something my grandmother used to say every time we ate apple pie: “An apple pie without cheese is like a kiss without a squeeze.” Apples and cheddar make a perfect marriage in these tasty bars. Recipe courtesy of the Wisconsin Milk Marketing Board. – Mimi
1 box (12 ounces) vanilla wafers, or 3 1/3 cups vanilla wafer crumbs
1 ½ cup flaked coconut, chopped
½ teaspoon ground cinnamon
1 ½ cup shredded Wisconsin cheddar cheese
½ cup salted butter, softened
2 cans (21 ounces) apple pie filling
Pre-heat oven of 375 degrees F. Make crumbs in food processor or with rolling pin and combine with coconut, cinnamon, cheese and butter to form a crumbly mixture. Press one half of this mixture firmly into the bottom of a greased 9 x 12-inch baking pan. Spread apple pie filling on top of bottom crust. Top with remaining crumb mixture, do not press down.
Bake for about 40 minutes or until golden brown. Cool completely in pan on wire rack in refrigerator and cut into squares about 2 x 2 inches. Serve with cinnamon ice cream or warmed honey.
Store for up to 2 weeks in airtight containers in the refrigerator. Makes 24 squares. These bars should be hand-delivered.