Nut-free Christmas Cookies
December 15th, 2008 | | AmbreSouthern Cranberry Cookies
Ingredients:
1/2 cup butter or margarine
1 cup regular sugar
3/4 cup tightly packed brown sugar
1 egg
2 tbs orange juice
1/4 cup milk
3 cups plain flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup chopped nuts (pecans are great)
2 1/2 cups coarsely chopped cranberries
Method:
1. Cream butter and both sugars. Beat in egg, orange juice, and milk. Add dry ingredients. Mix well.
2. Stir in nuts and cranberries with a spoon. Grease a cookie sheet and bake by batches for 10-15 minutes at 375 degrees F. Keep in airtight container.
Ginger Spice Cookies
Ingredients:
1 cup dark brown sugar
1 cup butter
1 egg
1 cup dark molasses
1 tsp. vinegar
4 cups flour
1 tsp. baking soda
1 tsp. salt
4 tsp. ginger
1 tsp. freshly ground black pepper
1 cup finely chopped crystallized ginger
Method:
1. Cream together sugar, butter and egg. Add molasses and vinegar. In separate bowl, whisk together dry ingredients (save crystallized ginger) before adding to sugar mixture. Stir in crystallized ginger. Chill dough 1 hour.
2. Roll thin on flour-covered surface and cut out using 2-inch round cutter. Bake at 350 for 8-12 minutes on greased or parchment-covered cookie sheet.
3. Allow to cool completely before freezing. Use wax or parchment paper in between layers of cookies for best freezing results.