irected.
For the dried cranberry variation, stir the dried cranberries into the
ith parchment paper.
Bake cookies for 12 to 15 minutes
fter each addition. Stir in dried, sweetened cranberries.
4. Place
tir in the oats and dried cranberries with a wooden spoon
Combine dried cranberries, water, sugar, and ginger
hiny.
Gradually fold in cranberry sauce (you can add a
*MEAN CHEF's pie crust recipe is one of the best
Preheat oven to 325\u00b0F Cream butter and cream cheese in large mixing bowl. Add the sugar and beat until fluffy (about 3 min.) Slowly stir in the flour by hand, then add cranberries and white chocolate. Drop by teaspoonfuls onto ungreased baking sheets.
Bake for about 15 minute or until light golden brown. Let cool for 5 min on cookie sheets, then finish cooling on wire rack.
The batter for these cookies is delicious! And since it doesn't have eggs in it, you can nibble. It tastes like frosting. The cookies are fabulous!
n the baking chips and dried cranberries.
Drop 1 tablespoon
b>dried cranberries.
Drop by heaping teaspoons onto a non-stick cookies
n the preheated oven until cookies are slightly golden and center
hisk 3/4 cup water, cranberry juice and reserved liquid from
ven until edges of the cookies become golden brown, 9 to
Heat oven to 375\u00b0F.
Combine 3/4 cup shortening and sugars in large bowl.
Beat at medium speed with electric mixer until well blended.
Beat in eggs and vanilla until well blended.
Combine flour, baking soda and salt in small bowl.
Stir into creamed mixture; mix well.
Add oats, dried cranberries and walnuts.
Drop dough by teaspoonfuls about 2 inches apart onto non-stick cookie sheets.
Bake at 375\u00b0F for 8 minutes or until firm and light brown.
Cool on cookie sheets 4 minutes; transfer to cooling rack.
In a large mixing bowl, cream the butter and sugars. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in the oats, rhubarb, chips and cranberries.
Drop by tablespoonfuls 2 inches apart onto parchment paper lined baking sheets. Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool.
In a microwave-safe bowl, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Combine the cranberry juice and dried cranberries in microwave-safe bowl, cover with plastic wrap, and microwave on high power until hot, about 1 minute.
Process hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds.
With blender running, add oil and continue to process until smooth and emulsified, about 15 seconds.
Makes about 1 1/4 cups.
Preheat oven to 375 degrees. Combine the pie crust mix, brown sugar, baking soda, and cinnamon in the bowl of a food processor (or electric mixer). Pulse two or three times just to mix.
Add eggs and process until well mixed. Stir in cranberries, pecans and butterscotch morsels.
Drop from heaping teaspoon onto ungreased cookie sheet, spacing the cookies about 2 inches apart.
Bake for about 10 minutes or until lightly browned.
Remove from cookie sheet to rack for cooling.
Makes about 3 1/2 dozen.
about 10 minutes. Allow the cookies to cool on the baking
hey are still doughy. Allow cookies to cool for 1 minute
Combine the first five ingredients until very smooth.
Add remaining ingredients, stir, and fold in the oats and cranberries.
Dough shouldn't be dry, if it is add more rice milk (but make sure the dough isn't too moist either, if so add another tablespoon of flour).
Drop by teaspoonfuls into a lightly greased baking sheet.
Flatten cookies to desired shape (they won't bake down if you don't).
Put into the oven set at 375\u00b0 for 8 minutes. (they may not look done, but they will harden after being cooled).