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between2worlds · 12-16-2006, 02:18 PM

Another place for cranberries!

Pre heat oven to 350 degree

Put 1/4 lb of finely ground fresh cranberries (the bags of whole cranberries at the store are usually 8 oz, so 1/2 bag for a single recipe) in a glass or ceramic bowl and stir in 1/2 C. sugar. Put the bowl in the refigerator or other cold spot over night. In the morning you will have cranberry bits with a very nice syrup.

Drain the juice from the cranberries into a small bowl and set aside.

In a large mixing bowl cream 1 C. butter or stick-type margarine together with 1 C. of sugar. Blend in 2 slightly beaten eggs and the juice from the cranberries. (The recipe then calls for you to sift 2 1/2 C flour and 1 tsp. soda together. Since flour is fairly well "pre-sifted" these days, I just mix them together with a spoon before adding them. ) Stir the flour and soda mixture along with the cranberries, 1/2 C. shredded coconut, and 1/2 C. finely chopped nutmeats (your choice - I like walnuts but have used other kinds of nuts) into the large mixing bowl just until everything is well blended (stir too much and your cookies will be tough).

These cookie are a soft-cake type cookie and they spread A LOT. Drop by teaspoonfuls on to a greased cookie sheet, leaving plenty of room between each cookie. Bake 8- 10 minutes or until the cookies lose their shine and are a light brown on the bottom. Take off cookie sheet with a pancake turner immediately when done (or they -will- cement themselves to the cookie sheet) and put them on a wire rack to cool. Drizzle some icing over the cookies. Gramma always used Fudge Icing.

Fudge Icing

In a saucepan combine 1/2 C. butter or stick-type margarine, 6 tablespoons milk, 3 tablespoons cocoa powder. Heat to boiling over a low flame, stirring frequently until the mixture bubbles even while you are stirring.

Remove from heat and beat in 1 lb. powdered sugar and 1 tsp vanilla. Allow to cool slightly and drizzle over the cookies. This makes enough for a double batch of the cranberry cookies.

If you have some icing left over (yeah right

), take graham crackers and frost them by touching one side to the surface of the warm icing. Make a sandwich by placing another graham cracker on top of the frosted one.

12-16-2006, 02:18 PM	#2 (permalink)
between2worlds Patrick Join Date: Nov 2005 Location: Riverdale, MD Posts: 2,723	Cranberry Cookies with Fudge Topping Another place for cranberries! Pre heat oven to 350 degree Put 1/4 lb of finely ground fresh cranberries (the bags of whole cranberries at the store are usually 8 oz, so 1/2 bag for a single recipe) in a glass or ceramic bowl and stir in 1/2 C. sugar. Put the bowl in the refigerator or other cold spot over night. In the morning you will have cranberry bits with a very nice syrup. Drain the juice from the cranberries into a small bowl and set aside. In a large mixing bowl cream 1 C. butter or stick-type margarine together with 1 C. of sugar. Blend in 2 slightly beaten eggs and the juice from the cranberries. (The recipe then calls for you to sift 2 1/2 C flour and 1 tsp. soda together. Since flour is fairly well "pre-sifted" these days, I just mix them together with a spoon before adding them. ) Stir the flour and soda mixture along with the cranberries, 1/2 C. shredded coconut, and 1/2 C. finely chopped nutmeats (your choice - I like walnuts but have used other kinds of nuts) into the large mixing bowl just until everything is well blended (stir too much and your cookies will be tough). These cookie are a soft-cake type cookie and they spread A LOT. Drop by teaspoonfuls on to a greased cookie sheet, leaving plenty of room between each cookie. Bake 8- 10 minutes or until the cookies lose their shine and are a light brown on the bottom. Take off cookie sheet with a pancake turner immediately when done (or they -will- cement themselves to the cookie sheet) and put them on a wire rack to cool. Drizzle some icing over the cookies. Gramma always used Fudge Icing. Fudge Icing In a saucepan combine 1/2 C. butter or stick-type margarine, 6 tablespoons milk, 3 tablespoons cocoa powder. Heat to boiling over a low flame, stirring frequently until the mixture bubbles even while you are stirring. Remove from heat and beat in 1 lb. powdered sugar and 1 tsp vanilla. Allow to cool slightly and drizzle over the cookies. This makes enough for a double batch of the cranberry cookies. If you have some icing left over (yeah right ), take graham crackers and frost them by touching one side to the surface of the warm icing. Make a sandwich by placing another graham cracker on top of the frosted one.