Cranberry White Chocolate Cookies

I freeze half this batch for later baking; I drizzle white chocolate baking discs so that I do not need to use the shortening for the top chocolate – which just makes these amazing. Delicious!

I make these every few months to restock the freezer.

Cranberry White Chocolate Cookies

These are delicious with or without the glaze –

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs

1/3 cup cranberry juice

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups dried cranberries

2 cups vanilla or white chips

Glaze: 2 cups vanilla or white chips 2 tablespoons plus 1 1/2 teaspoons shortening

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until edges begin to brown (mine baked for 14 minutes). Cool for 2 minutes before removing to wire racks to cool completely.

For glaze, microwave the vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.

Yield about 7 dozen

I used a medium cookie scoop and this made over 54 – Jim was eating them as I baked so I’m not sure how much over the 54 tally.

I froze half of the dough balls for later baking. These are cake like on the inside and slight crunch on the outside.

These were also delicious without the glaze. Delicious and I will make again

Taste of Home Holiday & Celebrations 2008

Indiana is Waking Up


This is a new patch, which spread all the way around that giant tree – last year, I was able to walk from the porch, across the lawn, to the trash can. Now, I have to take the sidewalk to the garage, the drive way to the trash can.

Jim’s Aunt Margaret planted a patch of Crocus over 40 years ago; over the years, we have watched them spread around the property. They like sun and shade. They spread on their own, with no help. The yellow and white are few. The orange with purple centers are rare. If you want a flower that will spread on its own, these are it. After a few years, they start spreading quickly.

I was sitting in the yard this morning, listening to the birds, looking around to see what is waking up. Love to watch and hear everything wake up

Spiced Carrots


These are fun to snack on. I would definitely make these for Thanksgiving. I did not have dark raisins; just used what I had, which were golden. This says 15 minutes or until carrots are tender. I cooked mine for 1/2 hour in a cast iron pot; added the brown sugar, and then cooked for another 10 minutes. I also added pepper to my dish, as I like pepper, and it works with this dish.

Yes, I will make again.
page 283 Good Housekeeping Illustrated Cookbook
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