I promised some time ago that I'd give you the recipe for the cookies I'd unvented, but wanted to try them again to make sure they came out successfully.
The second time around, I added the entire batch of Cranberry Relish, changed the white flour to whole wheat, forgot the the baking powder (well honestly I'm allergic to corn, so I forgot to make the quick substitution, okay?) Instead of the lace cookies I got the first time, I got cookies that didn't spread. They aren't heavy, they remind me a bit of thumbprint cookies with a zing.
So, here goes:
Cranberry Oatmeal Cookies
1 cup butter
1 cup brown sugar
1 cup white sugar
Gordon's Cranberry Relish (1 cup or all of it)
1/2 cup hot water
2 cups oatmeal
1/4 cup egg white powder
2 cup flour (white or whole wheat)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Cream butter and sugars. Add hot water, then the cranberry relish (your choice of how much) and oatmeal. Beat in. Sift together the rest of the ingredients, add to the other mixture. Mix well. Drop on baking sheet. Bake at 350ยบ for 18 minutes. Let cookie cool 5 minutes before removing from baking pan.
Gordon's Cranberry Relish
1/2 cup pecans
1 package fresh cranberries
1 whole orange, rind and all (wash the orange)
Chop the pecans, reserve them.
Chop the orange in the food processor until fine, then add the cranberries a few at a time until they are all chopped. Then add the pecans to mix. It is ready to serve (or in this case, use in the cookies!)
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2 comments:
Mary,
those cookies sound delicious! Thank you for sharing the recipe. Even if I don't get around to making them, I can think about them and how good they would taste :)
Thanks Mary! I'm starting my holiday baking on Friday and will add the ingredients for these cookies to my shopping list! Happiest of holidays!
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