So I am saddened to write that I didn't get to attend the annual Cookie Baking Day at Carol's this year because I began to "toss my cookies" that morning. Instead I went back to Maroa, stayed in bed all day, and felt pretty horrible. That wasn't the plan but getting sick never is. Anyways yesterday I was in a baking mood because I didn't get to try 2 new Christmas cookie recipes Saturday. Here are two recipes to try - both of which are delicious!
1. Cranberry Cookie Kisses (Weight Watchers)
Ingrendiants
3 large egg whites
1/4 tsp. cream of tartar
3/4 cup sugar
1/4 cup canned cranberry sauce (whole berry)
80 dried cranberries for garnish
Preheat oven to 200°F. Coat 2 large sheet pans with cooking spray or cover with parchment paper.
Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form; gradually beat in sugar until mixture is very stiff and shiny. Gradually fold in cranberry sauce (you can add a few drops of red food coloring at this point, if desired) while beating for 1 minute.
Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried cranberry into the top of each cookie.
Bake for 2 hours. Cool completely before removing from pans. Store in airtight containers. Yields about 4 cookies per serving.
2. Cherry Tea Cookies
Ingredients - 1 cup powdered sugar
- 1 cup butter or margarine, softened
- 2 teaspoons maraschino cherry liquid
- 1/2 teaspoon almond extract
- 3 or 4 drops red food color
- 2 1/4 cups Gold Medal® all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup drained maraschino cherries, chopped
- 1/2 cup white vanilla baking chips
MAKE IT
1 Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.
2 Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
3 Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.
4 In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.
Ingredients 