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The best laid plans

December 17, 2010

Sometimes things don’t go as planned.  I set last Sunday aside to plow through my holiday baking because I’m running out of time.  The plan was to make

  • cinnamon rolls
  • toasted almond and cranberry cookies
  • hazelnut crinkle cookies
  • almond roca
  • parmesan risotto with chicken and peas for dinner

Here’s how the day actually went….

  • the dough didn’t rise on the cinnamon rolls
  • the grocery store didn’t have hazelnuts and I forgot to go to a second store
  • somewhere along the way my candy thermometer has gone missing
  • we didn’t have any white wine for the risotto

I baked Toasted Almond and Cranberry cookies; Toll House cookies; and the risotto, with a creative substitution of dry sherry and water for the wine.

The Toasted Almond and Cranberry cookies are one of my favorites but YJ and Mike don’t really like them.  I end up taking them to the office, packing up little packages to give away and, freezing a few to take to my Mom’s on Christmas Eve.  I don’t know why these cookies have become my go-to Christmas cookie.  It must be something about the dried cranberries and white chocolate that makes them seem like holiday fare.

Toasted Almond and Cranberry Cookies

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup butter, softened
1/2 cup shortening
1 cup firmly packed brown sugar
2 eggs
8 oz premium white chocolate, chopped
2 cups corn flakes cereal
1 cup sliced almonds, lightly toasted
6 oz dried cranberries
3/4 tsp almond extract

Combine flour, baking powder, baking soda and salt in a medium bowl and set aside.

Beat butter and shortening at medium speed until creamy.  Gradually add both sugars, beating well.  Add the eggs, beating well.

Gradually add the flour mixture to the butter mixture, beating well after each addition. 

With a wooden spoon, stir in the white chocolate, cereal, almonds, cranberries and almond extract.  The dough will be stiff.

Drop by rounded tablespoon 2 inches apart onto an ungreased cookie sheet.  Bake at 350F for 10-12 minutes.

Yield:  approximately 6 dozen

3 Comments leave one →
  1. January 3, 2011 9:28 am

    These look delish! Can you just send me one of everything on your front page? LOL. Bookmarking your site!
    The cornflakes are an interesting addition! Do they add a crunch? I never have cornflakes on hand, but might buy some just to make these. 🙂

  2. Klp permalink
    December 17, 2010 7:56 pm

    Wow, those look great Maureen !!! I might have to start baking just so I can have one.

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