owdered sugar over tops of cookies.
Store loosely covered.
To Make Cranberry Puree: Combine 1 cup of
lices.).
For the keto cranberry relish: Add all the ingredients
he rolling pin. cut out cookies with a cutter and place
nd pastel green.
Place pistachio nuts in a resealable freezer
pace between.
Press the cookies down gently with the bottom
f each of the flattened cookies. Then, on top of each
he cup making perfect little cookies with ease.
Cool completely
Combine the cake mix with the cranberry sauce. If the batter seems too thick, add up to 4 TB of the applesauce.
Drop by rounded spoonfuls onto a baking sheet lined with parchment paper. Bake at 375 for 8-10 minutes, allowing less time for smaller cookies and more time for larger cookies.
Finally add in the cooled cranberry mixture and pulse the machine
In microwave dish put fruit and cranberry sauce with wooden spoon.
Stir until sauce is broken up.
Microwave on High for 4 minutes.
Stir and microwave for another minute or two.
Serve hot. Makes a good side dish for pork, beef or poultry.
Good way to use odds and ends of fruit and leftover cranberry sauce.
ixture, beat well. Stir in pistachio nuts, dough will be stiff
Preheat oven to 375\u00b0.
In a medium bowl cream butter, brown sugar, egg, peel, baking powder and allspice.
Blend in flour and stir in oats and cranberry sauce.
Drop batter from a teaspoon onto a lightly greased cookie sheet.
Bake for 10 minutes or until light brown.
Cool on racks and drizzle glaze over cookies.
Whip together glaze ingredients and drizzle from a spoon.
owl, add the mustard and cranberry sauce and stir to combine
inutes or until golden. Transfer cookies to wire rack to cool
.5 to 1 cm) thick cookies. If dough is too hard
Preheat oven to 350\u00b0F.
Line baking sheets with parchment paper.
Using a mixer, cream margarine and sugar. Add flour till dough forms.
Stir in cranberries, pistachios, zest, and juice.
Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.
Cream together: butter, margarine, granulated white sugar and brown sugar.
Add egg and vanilla and almond extracts. Beat well.
Sift in the flour, baking soda, baking powder and salt. Beat until all are incorporated.
Stir in the nuts and dried cranberries.
Place dough onto a lightly floured board - divide in two equal parts.
Form each half into a square shaped log, about 9\" in length. Freeze until hard. Wrap in plastic film until required.
TO BAKE: Preheat oven to 350 degrees F. Remove frozen dough from freezer and slice ...
until finely chopped. Stir into pistachio mixture.
Put 1 cup
ady finger halves on the cranberry gelatin, cut-side down, around