Quire of Pancakes

 

A Quire of Pancakes is like 'A Quire of Paper', meaning a pile or units of thinly stacked paper of the same size, which refers to the delicate and elegant, paper-thin pancakes that this recipe makes for Shrove Tuesday, Pancake Tuesday or Pancake Day.  

Quire of Pancakes

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makes approximately 10 to 12 pancakes

2 cups unbleached all purpose flour

freshly grated nutmeg or cardamom, optional

2 3/4 cups milk

2 eggs, lightly beaten

1/4 cup butter, melted and cooled

Topping or Filling:

sugar for sprinkling in between pancakes

freshly squeezed lemon juice or zest

golden syrup for drizzling on top of pancakes

fresh or thawed frozen fruit 

non-dairy coconut whip cream or whip cream

greek yoghurt

In a large bowl or mixing jug, whisk together the flour and nutmeg, if using. Create a well in the centre of the flour and add the milk, the lightly beaten eggs and the cooled melted butter. Whisk the ingredients together until the batter is smooth, a few minor lumps are okay.  

Heat a well seasoned or non-stick 8 inch crêpe/pancake pan or a shallow frying pan. Add a small ladle of the batter, approximate 1/4 cup, on to the pan and quickly swirl the pan around so that the batter forms a thin pancake that just about covers the bottom of the pan. After a few minutes gently flip the pancake, it should be nicely golden brown, and cook for about 30 seconds to a minute on the other side. Then remove the pancake from the pan and place on a serving plate. Lightly sprinkle with sugar, if you wish, and continue with the rest of batter until you have a lovely stack of thin pancakes. 

Fill or top or stack and fold each pancake as you wish with suggested toppings and fillings.

  

Red Velvet White Creme Chip Cookies

A festive chocolate lovers delight... red velvet cookies are just as joyous as red velvet cupcakes and are divine dipped in a tall cool glass of milk or a warm mountainous mug of hot chocolate.     

Red Velvet White Creme Chip Cookies 

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makes 3 dozen 

2 cups (500ml) unbleached all purpose flour

1/2 cup ( 125ml) cocoa powder

1/2 teaspoon (2ml) baking soda

1/2 teaspoon (2ml) salt

1 cup (250ml) softened unsalted butter

3/4 cup (177ml) white sugar

1/2 cup (125ml) packed dark brown sugar

1 egg

2 teaspoons (10ml) vanilla 

1 teaspoon (5ml) red gel food colour

1 package of CHIPITS white creme chips

Preheat oven to 375ºF (190ºC). Line a cookie tray with parchment paper.

In a medium bowl stir together the flour, cocoa powder, baking soda and salt.

In a large bowl cream together the butter, white sugar and brown sugar. Add the egg, vanilla and red gel food colour and beat until well combined. Add the flour mixture, beating well. Stir in the package of white creme chips. Roll into tablespoon size balls and place on the prepared cookie tray. 

Bake for 7 to 9 minutes or until set. Transfer to wire rack and cool slightly.  

 

Yuletide Baking

It seems as the years go by, holiday seasons come more quickly and time is of the essence. Things are slowly getting ticked off my ever changing Yule list and not every baking expectation may be made on time and that is perfectly fine. Although I do start early; often I divide the baking in two... Winter Solstice/Yule/Christmas and New Years. For myself, it keeps a more focus and balanced kitchen ticking over with less stress which is very important around this time of year.   

Shortbread is always on my holiday baking list. Trying and combining new flavours is what I like to do. Pictured here are the lovely rosemary lavender and lemon cherry shortbread, so far... and thinking of many other flavourful combinations to create.   

 

... and these cranberry walnut cookies are anything but delicate. They speak of the holiday season in every bite.  

Pineapple Gingerbread

Pineapple, although tropical can be festive too. Making it a complimentary way to add a touch more sweetness to a classic gingerbread recipe.  

Pineapple Gingerbread

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1 cup (250ml) butter, softened

1 cup (250ml) packed brown sugar

1/4 cup (50ml) molasses

1 egg

2 1/4 cups (675ml) unbleached all purpose flour

2 teaspoons (10ml) baking soda

1/2 teaspoon (2ml) salt

1 tablespoon (15ml) ground ginger

2 teaspoons (10ml) ground cinnamon

1/2 teaspoon (2ml) ground cloves

1 cup (250ml) chopped dried pineapple 

caster sugar, for decorating

pieces of dried pineapple to place on top 

Preheat oven to 350ºF (180ºC). Line baking trays with baking parchment paper. Set aside.

In a bowl combine the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves and chopped dried pineapple. Stir and set aside.  

In a large bowl, using an electric mixer, cream the butter, brown sugar, molasses and egg together until light and fluffy. Gradually add in the flour mixture. Mix well. 

Place some caster sugar on a plate. Roll dough into round balls and then roll each dough ball on the plate with caster sugar, covering completely, then place onto the prepared baking sheets. Using the smooth bottom of a glass, lightly press down and place a piece of dried pineapple on top. 

Bake in the preheated oven for 10 to 12 minutes or until cookies are set. When set remove from oven and allow to rest on the tray for 1 to 2 minutes then transfer to wire racks to cool.

We had a lovely weekend and hope you did too. - JD 

Honey Date Cookies

When I made these cookies years ago, around this time, I had mailed a few to my mum in a parcel. She was quite fond of them and requested more and the recipe. Although, I originally made these with chopped dried cranberries and vanilla extract. They were her favourite. Since her passing, I have only made them once in my holiday baking, not really sure why. Making these, with my daughter over the weekend, was such a wonderful way to remember my mum and sharing the story with her. Regardless of the different flavour, to me, they will always be my mum's favourite. 

 Honey Date Cookies 

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makes 3 dozen

1 cup soft butter

1 cup packed dark brown sugar

2 eggs

1/3 cup honey

1 teaspoon maple extract

3 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

3/4 cup chopped dates

Preheat oven to 350ºF. Line baking tray with baking parchment paper. Set aside.

In a medium bowl blend together the flour and baking soda. Add the chopped dates. Stir to combine. Set aside.

In a large bowl mix together the butter, sugar and eggs. Stir in the honey and maple extract. Stir in the flour mixture, gradually, until a dough had formed. 

With clean floured hands roll into balls, the size of a large walnut. Place on the prepared baking tray and with the bottom of a drinking glass floured or a floured fork, gently press each cookie down. Bake 8 to 12 minutes or until slightly golden, no imprint remains when touched and the bottoms are browned. Remove from baking tray and allow to cool on wire racks. Repeat until all the dough has been used up.

Notes: the cookie texture is a slight crisp outside with a soft inside. If you find the dough too sticky it may be placed in the refrigerator, for several hours or overnight to firm up... however flouring clean hands worked for me.        

Spiced Buttery Shortbread

These buttery shortbread have a subtle spiced flavour that is reminiscent of egg nog.  

Spiced Buttery Shortbread

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makes approximately 30 cookies

2 2/3 cups unbleached all-purpose flour

1/3 cup cornstarch

3/4 cup caster sugar
1 teaspoon British mixed spice

1 1/2 cups butter, soft 

1 1/2 teaspoons rum extract

4 drops or more of yellow food colouring, optional

Holiday Spiced sugar, to decorate

Preheat oven to 300ºF (150ºC) Line a baking tray with parchment paper and set aside.

In a large bowl whisk the flour, cornstarch, sugar and British mixed spice together. Set aside. 

In another bowl using a spatula or wooden spoon, cream the soft butter, rum flavouring and food colouring together until well blended, making sure you added enough food colouring, if using, to achieve your desired colour. Add the butter mixture to the flour mixture and blend until smooth. Using clean hands if you must. The dough should be soft.

Roll into balls, nothing larger than a walnut size. You can do this by using rounded tablespoon or by pinching pieces of the cookie dough to roll. Place on the lined baking tray, about 2 inches apart, and lightly press down with a floured fork. Sprinkle with the Holiday Spiced Sugar. 

Bake in the preheated oven on the prepared baking tray for 18 to 20 minutes or until firm and the bottoms are lightly golden brown. Cool on wire racks.  

Notes: If you can't find Holiday Spiced Sugar you can create your own by mixing together the following: caster sugar, ground cinnamon, ground ginger, ground vanilla beans, ground cloves and mace. You may try adding rum, if you prefer, although you may have to adjust the amounts. You don't have to add the yellow food colouring. 

Hope everyone had a great weekend. Ours was filled with plenty of snow... everything is winter white here in E-town. - JD 

Food Photo of the Day ~ Treacle Toffee Shortbread

Every year I bake shortbread as part of my holiday baking and I do try and change up the flavours or add ins. Getting ahead start, I decided to add a bit of the Bonfire toffee I made. It was fun crushing it about into little bits to add to the flour mixture. Even more fun was the devouring of such a tasty morsel. The buttery treacle richness is deliciously suitable in every way!       

Hope everyone is having a good week so far. - JD 

Food Photo of the Day ~ Raspberry Sour Cherry Squares

This week I have been getting the last of the holiday baking done. Not everyone likes mincemeat squares; so I made these fruit squares using the mincemeat square recipe I posted the other day because the recipe lends for so many variations. I spread seedless raspberry jam over the bottom crust and placed chopped dried sour cherries over the jam; then the crumble over that and baked according to the recipe. A sweet almond taste reminiscent of a bakewell tart. 

Hope everyone is surviving the week... keeping warm and enjoying the few remaining days leading up to Christmas. - JD 

Christmas Mincemeat Squares

A dense buttery crust, slathered with vegetarian mincemeat covered by a lovely coconut crumble on top; this is another scrumptious yet informal way to enjoy the traditional holiday pie this season.       

Mincemeat Squares

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Crumb Mixture:

1 1/2 cups all purpose flour

1 cup old fashion rolled oats

3/4 cup (1 1/2 sticks) butter, melted

1/2 cup sugar
2 teaspoons almond extract 

1/2 teaspoon baking soda

1/4 teaspoon salt

Filling:

3/4 cup vegetarian mincemeat pie filling, homemade or ready made

1/2 cup unsweetened flaked coconut, for sprinkling on top crumb mixture

Preheat oven to 350ºF. Grease and flour a 9inch square baking pan; then line with baking parchment paper. Set aside. 

In a large bowl combine flour, oats, butter, sugar, almond extract, baking soda and salt. Beat with an electric mixture at low speed for 1 to 2 minutes, until mixture is crumbly. Reserve 1 cup of the crumb mixture; press the remaining crumb mixture onto bottom of prepared baking pan.

Spread the mincemeat filling within 1/2 inch of edge of crumb mixture; sprinkle the reserved crumb mixture and the unsweetened coconut flakes over top. Bake in the preheated oven for 22 to 27 minutes or until edges are lightly browned. Cool completely. Cut into squares. 

Hope everyone had a lovely weekend. We did! - JD  

Coconut Fruit Clusters

These chocolate fudgey coconut clusters are not too sweet however they indulge in a rich chocolate almond flavour with just a hint of rum. Fudgey, chocolatey, fruit cakey whichever way you want to describe it these are simply luscious.

Coconut Fruit Clusters

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makes approximately 30 clusters

5 cups sweetened shredded coconut

1 cup chopped dried fruit

1 can sweetened condensed milk

2/3 cup dark cocoa powder

1/4 cup butter or margarine, melted

2 tablespoons dark rum

2 teaspoons vanilla extract

2 teaspoons almond extract

Preheat the oven to 350ºF. Line a baking tray with parchment paper. Set aside.

Combine the coconut, chopped fruit mix, condensed milk, cocoa powder, melted butter, rum, and almond and vanilla extract in a large bowl. Mix well. Drop by rounded tablespoons onto the prepared baking tray.   

Bake 9 to 12 minutes or until just set. Remove immediately from the baking tray and allow to cool completely on wire racks. Repeat until all mixture has been baked.  

Notes: Your dried fruit taste may vary however I used a pre-chopped dried fruit mix which consisted of dried dates, cranberries and apricots.  

Hope everyone had a great weekend. Was a warm one in E-town and seems like the warmer temperatures will continue.  - JD 

Buttery Walnut Biscuits

The rum and walnut flavour create a rich biscuit and the dark chocolate just furthers the richness. You could omit the chocolate and serve them plain with a cheese selection, if you wish. However,  I like to crumble a bit of blue cheese over the top of the chocolate laden biscuits before serving. Which make these very rich and decadent for this time of year. 

Buttery Walnut Biscuits

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1 cup butter, softened

1 teaspoon rum extract/flavouring

1/2 cup caster sugar
1 cup finely chopped walnuts

2 cups flour

good quality dark chocolate, melted for drizzling on top

Preheat oven to 350ºF. 

In a large bowl combine the butter and rum extract. Blend until smooth. Add the sugar, walnuts, and flour and blend until combined. You can use you hands, if you wish. The dough maybe a bit crumbly; not to worry as the warmth from your hands will be able to form the dough into walnut size balls. Place the dough rounds on a baking tray. Press down gently with a floured fork or the bottom of a smooth glass. If the edges crack just tidy them up the best way you can. Homemade biscuits should not look like manufactured ones!  Imperfections are fine. 

Bake for 10 to 12 minutes. They should be set but not brown. The bottoms however maybe nicely brown, that is fine. When done remove, from the oven and while the biscuits are still on the baking tray, gently press down with the back of a lifter or spatula. Let set for a minute then remove to wire racks to continue to cool.

Once completely cooled. Melt the dark chocolate and drizzle over the top of each biscuit. Let the chocolate set before serving. 

Hope everyone had a good weekend. Extreme temperature/weather was in effect... nothing like -40ºF to put a pep in your step! Stay warm! - JD   

Cornflake Squares

Keeping it simple... and quite frankly what to do with a large box of cornflakes that everyone has grown tired of. I think I prefer these over rice krispie treats. They have almonds, coconut, dried fruit, and cereal all mashed about in marshmallowy gooeyness with a touch of chocolate on top.    

Cornflake Squares

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1/2 cup of butter

1 package (400g) of mini marshmallows

1 cup sliced almonds

1 cup flaked coconut

1/2 cup dried cranberries, chopped

4 cups cornflake cereal

good quality chocolate, melted for drizzling over the top

9x13 inch pan buttered and lined with baking parchment paper.

Place the butter into a large saucepan and gently melt over medium heat. Stirring occasionally, add the marshmallows; allowing to melt and combine with the butter. Add the sliced almonds, flaked coconut and chopped cranberries, stirring to combine then add the cornflakes, stirring once again until nicely coated. Press into the prepared 9x13 inch pan and allow to set for about 1/2 an hour. 

When set, melt the dark chocolate and drizzle over the top. Allowing the chocolate to cool and set then cut into squares. 

Notes: You can toast the sliced almonds and coconut if you like. 

Hope everyone is having a great week. A bit on the chilly side here. - JD 

Food Photo of the Day ~ Cranberry Shortbread Biscuits

It has been one of those weeks so far where nothing else will do but to hit the kitchen and  get started on the Christmas baking! This year, I start with shortbread biscuits. It is my tradition to always bake a few batches... or many batches. These shortbread have chopped dried cranberries and a sprinkle of golden vanilla cane sugar on top. It is organic and has 100% ground vanilla beans. As they baked the aroma emitting from the oven smelt of cherry vanilla.  

Hope everyone had a great weekend and that your week has been a good one, so far.
- JD 

Almond Hazelnut Biscotti

There are a few different recipes for biscotti. Some ask for butter while others ask for vegetable oil. The ones I prefer are made with vegetable oil; I find them less fussy and quick to make. Traditional biscotti uses an anise extract for flavour however one can play around with the ingredients to suit ones culinary desire. Creating flavours to suit any occasion or season. Biscotti is lovely at Christmas however it may be enjoyed all year round. 

Biscotti

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1/2 cup vegetable oil

1 cup caster sugar

3 eggs

1 teaspoon vanilla 

2 teaspoons almond extract

3 1/4 cups all purpose flour

1 tablespoon baking powder

1 cup of chopped nuts (almonds or hazelnuts)

Preheat oven to 375ºF (190ºC) Grease and baking sheet or line with parchment paper.

In a large bowl beat together the oil, sugar, eggs, vanilla, and almond extract until well blended.

In another bowl combine the flour, baking powder, and nuts. Stir into the egg mixture to form a heavy dough. You will need to use your hands for this bit... Divide the dough into two pieces. Form each piece into a roll as long as the baking tray. Place each roll onto the prepared baking sheet and press down to about a 1/2 inch thickness.

Bake for 25 to 30 minutes in the preheated oven, until golden brown. Allow the baked rolls to rest on the baking tray until cool enough to handle. When cool enough transfer to a large cutting board and slice crosswise into 1/2 inch slices. Do this for each roll.

Place the slices cut side up back onto the prepared baking tray and bake for an additional 6 to 10 minutes on each side. Slice should be lightly toasted to a lovely golden colour. 

Notes: You can change the flavour by adding different extracts and essences. Also chopped dried fruit works well; as does freshly grated zest from a lemon, orange, or a lime. Although I prefer my biscotti plain you can dress it up by drizzling a good quality chocolate over top.

Hope everyone is had a good week. Enjoy your weekend everyone! - JD 

Food Photo of the Day ~ Candy Cane Shortbread

I like to make all sorts of different flavours of shortbread and this one I came up with on a whim. I had some candy canes that were broken and decided to add them to the shortbread dough and then I add a few drops of red food colouring to the butter and some mint flavouring, to the butter before mixing into the dry ingredients. When they were baking the buttery mint smell filled the kitchen; although my son said that the cookies themselves didn't taste too minty. Which is great because one can have a heavy hand when adding additional flavour. They were decorated with an icing swirl to mimic a peppermint candy. 

Hope everyone had a great weekend. Still plenty more baking to do. - JD  

Thumbprint Cookies

As delicate and fussy as these cookies look they are simple to create. If you want an easy  delicious cookie to whip up and share over the holiday season than this is the biscuit to make. I remember helping my mum make these cookies during the holidays. This recipe does not require an assembly line and more than 2 people could over complicate a rather straightforward recipe. The ones picture here are a nut free version I made. Same recipe, I just omitted rolling them around in the walnuts. I have seen another version that replaces the nuts with flaked coconut, you may do that if you wish, however I decided not to. Another great thing about this recipe is that no two cookies are alike, they may look similar, therefore they are not meant to be perfectly formed... like manufactured cookies. That is part of the charm about these lovely morsels.   

Thumbprint Cookies

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1/2 cup soft butter

1/4 cup brown sugar, packed

1 egg yolk

1/2 teaspoon vanilla

1 cup all purpose flour

1/4 teaspoon salt

1/2 teaspoon British mixed spice

1 egg white, slightly beaten

3/4 cup finely chopped walnuts 

Pre heat oven to 350º

In a medium bowl blend the flour, salt and British mixed spice together. Set aside.

In another bowl, preferably a large bowl, blend the butter, brown sugar, egg yolk and vanilla thoroughly. Stir in the flour mixture, blending everything and creating a nice dough.

Roll about 1 teaspoon of the dough into balls. Dip into the slightly beaten egg white. Then roll into the crushed walnuts. Place about 1 inch apart on a baking tray press thumb gently into the centres. Bake for 10 to 12 minutes. Cool. Fill the indents with preferred jam or a minced meat filling.

Notes: You may omit the British mixed spice form the recipe. Another way to create the "thumbprint" impression is by using a finger or the tip of a wooden spoon handle. I filled half the cookies with raspberry jam and the other half were filled with a vegetarian minced meat filling. Since I made a nut free version I did a fine dusting of icing sugar over the top, once the cookies were completely cooled; to give a more decorative appeal. Cracks will appear. Form them as best you can however no need to fret and fuss over their shape.

  

This is what they looked like before I dusted icing sugar over the top. A bit plain and in need of a little something. 

Hope everyone had a good weekend. - JD 

Iced Chai Shortbread

Making shortbread is one of my holiday musts. I always enjoy coming up with different flavours to this basic buttery biscuit. That is not to say that this classic recipe can not stand on it's own, rather by adding different ingredients unleashes this biscuit from it's festive roots and may be enjoyed... devoured anytime for any occasion. You may already have a favourite shortbread recipe, and if you do, then add two teaspoons of chai spice baking blend, and finish by fully icing or drizzling the top with an Empire icing.  

Iced Chai Shortbread

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1/2 cup corn starch

1/2 icing sugar

1 cup flour 

2 to 3 teaspoons Chai Spice baking blend

3/4 cup of butter, softened

Pre heat over to 300ºF.

In a large bowl combine the corn starch, icing sugar, flour, and Chai Spice blend.

Blend in the softened butter and blend until soft and smooth. Once the dough has formed, you can chill the dough for an 1 hour if too soft, shape into balls, no larger than a walnut and place on an ungreased, unprepared cookie sheet. Press each ball of dough gently with a lightly floured fork or like I did with a bottom of a smooth glass that has been lightly floured. 

Bake in the oven for 15 to 20 minutes or until slightly golden around the edges. Transfer to wire racks to cool. When cool drizzle or ice with an Empire icing, Royal icing, or a simple drizzle icing.

Notes: I found that by 15 minutes the shortbread was nicely golden around the edges.     

If you are pressed for time or do not want to be bothered with make icing, you can always by a pre-made decorating icing tube. 

Have a good weekend everyone! - JD 

Cranberry Honey Biscuits

Of course, I have my tried and true recipes and a few that get recycled every second or third year however each year I always add a few different recipes to my usual holiday baking session. These honey biscuits get classified in the latter. Unfortunately, it has been more than a few years since I made them and goodness knows why. These were a favourite of my mothers and are soon becoming a favourite with the kidlets. I made them one year and my mum immediately wanted more and the recipe. Since I had plenty I was very pleased to mail off more with the recipe. I think she attempted to make them once or twice then always talked about the ones I made and how lovely they tasted and always suggested I made more. Although I did not have any cranberries I was still determined to make them. Instead of dried cranberries, I used chopped dried dates and halved the butter and added 1/2 cup of apple sauce instead. They still offered a delicious honey taste but this time with a cake like texture.  

Cranberry Honey Biscuits

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1 cup of butter

1 cup golden brown sugar, packed

1/3 cup honey

2 eggs

1 teaspoon of vanilla

3 1/2 cups all purpose flour

2 teaspoons baking soda
1 teaspoon of British mixed spice

1/2 cup dried cranberries, chopped

Pre heat oven to 350ºF.

In a medium bowl combine the flour, baking soda and British mixed spice. Set aside.

In a large bowl mix the butter, golden brown sugar and eggs. Stir in the honey and vanilla. Then blend in the flour mixture. Add the chopped dried cranberries, stir to combine. 

Once everything is combine chill the dough in the refrigerator for a few hours or overnight if you wish. 

Roll into balls... nothing larger than a size of a walnut. Place on an ungreased baking sheet. Gently flatten the cookies with a floured bottom of a glass or fork, and bake for 10 to 12 minutes or until golden. When done remove from oven and let cookies cool on wire racks. 

For an added touch lightly dust icing sugar over the cooled cookies and serve.   

Notes: I replaced the cranberries with dried dates and cut the fat by only using 1/2 cup of butter and adding a 1/2 cup of apple sauce. The flavour was still there however the texture was more cake like. 

Important note: I also found that because the butter was reduced while baking them I had to line the baking sheet with parchment paper so that the cookies could be removed from the baking sheet more easily. 

- JD 

Date Nut Loaf

While replenishing some baking items at the local bulk shop I purchased some dried dates. Not really sure what I was going to do with them, probably my idea was to add them to some festive shortbread, I wandered home with them anyway. The holiday rush kicked in in the days that followed which sidelined my idea. After having those few days that preoccupied my baking thoughts yesterday those dried dates danced around in my head. Until I resided on a date nut loaf. Even though the recipe called for fresh dates I used the dried dates I bought and the loaf turned out great. The recipe is simple as you do not need multiple bowls. One pot for mixing everything together keeps the washing up to a minimum. 

Date Nut Loaf 

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1 cup dates, pitted and chopped

1 cup of water

1/2 cup butter

1/2 dark brown sugar

1/4 cup white sugar

1 teaspoon baking soda

1 1/2 cups unbleached all purpose flour

1 egg, beaten

1 teaspoon of vanilla

2 teaspoons dark rum

1 teaspoon Camp coffee - optional

1 cup chopped walnuts, reserving a few for the top

Pre heat oven to 350ºF (175ºC) Grease and flour and 9x5 loaf pan.  

In sauce pan over medium heat. Bring dates and water to a boil. Stir in the butter and sugar until melted. Remove from heat and stir in the baking soda. Let cool for about 10 minutes.

Once the date mixture has cooled for the 10 minutes blend in the flour, egg, vanilla, rum and Camp coffee. Stir in the walnuts. Pour batter into prepared pan. Add the remaining walnuts on top. Bake for about 50 to 60 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in the pan for about 10 minutes then turn onto a wire rack to cool completely. 

Notes: You may combine a multitude of fruits like cranberries, apricots, pineapples, raisins, figs, and blueberries. Try adding orange zest. Making a drizzle icing to go on top is the simplest of touches that adds a bit of sweetness. 

Cranberry Honey Orange Cookies

I made these cookies for the first time about 2 years ago. And why I haven't made them until now, I don't know. I do remember that they were met with many happy faces and that they didn't last long. I made batch after batch only to watch them disappear. If you are looking for a different cookie to add to your usual run of holiday baking this is the one I urge you to try. The ingredients are simple and sweet. For an empty plate and smiling faces follow my recipe below.    

Cranberry Honey Orange Cookies 

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1 cup of butter 

1 cup of dark brown sugar, packed

2 eggs

1/3 cup amber honey - if you can't find amber honey then golden honey will do

1 teaspoon vanilla

grated orange rind of one orange

3 1/2 cups of unbleached flour

2 teaspoons baking soda

1 cup chopped dried cranberries - I added a bit more than 1 cup 

Cream the butter and brown sugar together in a large bowl.

Add the eggs and mix throughly.

Stir in the honey and vanilla. 

Add the grated orange rind and stir throughly. 

In smaller separate bowl mix the flour and baking soda together. Then add it to the mixture in the larger bowl. Add the cranberries. Chill the dough for a few hours or overnight.

Heat the oven to 350ºF, 180ºC or gas mark 4. Roll into balls the size of a large walnut. Place on an ungreased baking sheet and with the bottom of a glass dipped in flour gently press down on each ball of dough. Bake for 10 to 12 minutes until edges are golden. Cool  on wire racks.

With these cookies I can also see adding walnuts or almonds. You can dress them up by taking a sieve and sprinkling a bit of icing sugar over the cookies. Which gives the appearance of fallen snow. A nice decorative touch when serving them to the snacking  masses. However they are perfect as they are.