Cranberry Spice Cookies

I went home a few weekends ago for a quick visit with the family; most people assumed that I was *actually* going to visit the mixer... Maybe.

While there, mom suggested trying a new cookie recipe. These were different, but very good, and REALLY quick to make! I'll definitely be making these again soon.

Cranberry Spice Cookies
-1/2 c. unsalted butter
-2 c. flour, divided
-1/4 c. milk, divided
-1 c. brown sugar
-1 egg
-2 t. cinnamon
-1 t. baking powder
-1/2 t. cloves
-1 1/2 c. chopped fresh or frozen cranberries

1. Combine butter, HALF the flour, HALF the milk, sugar, egg, baking powder, and spices. Mix in the remaining flour and milk.
2. Drop rounded teaspoonfuls onto an ungreased (or parchment lined) cookie sheet. Bake at 375* for 10 minutes.

Cranberry Shortbread Squares

Here's a nice variation on the classic shortbread recipe. The cranberries add some tartness to the buttery shortbread, and they make a basic cookie a little bit fancier.

Cranberry Shortbread Squares
-1 c. unsalted butter, softened
-3/4 c. confectioners' sugar
-1 t. vanilla
-2 c. flour
-1/2 t. salt
-1/2 c. dried cranberries (optional: chopped)

1. Combine butter, sugar, vanilla, flour, and salt in a bowl. Use a wooden spoon or a pastry cutter to mix ingredients. Add cranberries.
2. On a lightly floured surface, flatten dough to 1/2"-3/4". Cut into 2" squares. (Optional: sprinkle with sugar before baking.)
3. Bake at 325* for 20-25 minutes, until golden brown.

Double Chocolate Cranberry Cookies

Back again with a handful of posts! The semester is nearing its end, and finals are in full force. I'm taking a bit of a break from paper-writing now to offer a few more recipes....

I saw the recipe for these in a magazine while at home for Thanksgiving, and they looked too good to pass up. The recipe calls for a full pound of chocolate, so needless to say, they're rich. Next time I make them, I think I'll add in some more cranberries--their tartness contrasted with the sweetness very nicely.

Double Chocolate Cranberry Cookies
-16 oz. bittersweet chocolate, coarsely chopped (I used chocolate chips; they worked well too)
-1 c. flour
-3 T. unsweetened cocoa powder
-1 t. baking powder
-1/2 t. salt
-1/2 c. unsalted butter, room temperature
-3/4 c. sugar
-1/2 c. packed light brown sugar
-2 large eggs
-1 t. vanilla
-1/2 c. dried cranberries

1. Melt 10 oz. of the chocolate over simmering water, or in the microwave on low power. Let it cool slightly.
2. Mix together dry ingredients, set aside.
3. Cream together the butter and sugars. Add in eggs and vanilla. Stir in melted chocolate--make sure it isn't too warm.
4. Add in the flour mixture. Stir in remaining 6 oz. of chocolate and the cranberries.
5. Drop heaping tablespoons onto ungreased baking sheet.
6. Bake at 350* for 15-17 minutes.

Oatmeal Cranberry Chocolate Chip Cookies

During the summer, my mom brought one of these cookies home from work. They're delicious and filling, and with the oats and the cranberries they almost feel healthy! After a few bites, I was determined to find a recipe that would help me recreate them. This is what I ended up with.

Oatmeal Cranberry Chocolate Chip Cookies
-1 1/2 c. flour
-1 t. baking soda
-1/2 t. salt
-1 t. cinnamon
-1 c. softened butter
-3/4 c. sugar
-3/4 c. packed light brown sugar
-2 large eggs
-1 t. vanilla extract
-3 c. oats
-1 1/2 c. dried cranberries
-1 1/4 c. chocolate chips

1. Combine flour, baking soda, salt, and cinnamon in a small bowl.
2. Beat butter, sugars, eggs, and vanilla in large bowl.
3. Add in flour mixture. Stir in oats, cranberries, and chocolate chips.
4. Drop onto ungreased baking sheet.
5. Bake at 350* for 10-12 minutes.