Thursday, January 8, 2015

Crisp Cranberry Rounds

Want to try a new cookie? LoL! That's just the loveliest question, isn't it? I made these for the first time ten years ago or more, and it was a wonderful adventure. These cookies are tasty as well as pretty, and they make a lovely tray or gift.

Crisp Cranberry Rounds

1/3 cup butter (do not substitute)
1/3 cup milk
1/4 cup sugar
3/4 cup almonds, toasted & finely chopped
2/3 cup dried cranberries, finely snipped
1/4 cup all purpose flour
1 tsp orange peel, finely shredded
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3 oz white chocolate baking bars
2 tsp shortening

Prepare baking sheets by using parchment or grease/flour. Repeat for each batch.

Combine butter, milk, and sugar in a medium heavy saucepan.
Bring to a boil, stirring occasionally.
Remove from heat.
Stir in almonds, cranberries, flour, and orange peel.

Drop by rounded teaspoonfuls about three inches apart on prepared baking sheets.
Using the back of the spoon, spread each cookie to a two and a half inch round.
The above step ensures a thin, crisp cookie ^_^

Bake at 350 degrees for 8-10 minutes - do not underbake.

Cool on the pan for two minutes and then transfer to wax paper.
Melt white chocolate bars and shortening together.
Drizzle over each cookie.

Enjoy ♥

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