Christmas is coming!
There are so many times that we are pulled here & there to celebrate and it can feel stressful. I’m here to help you. You can place an order from me (be sure you are signed up for my weekly email specials – sign up at my website www.jeniskitchenllc.com ). I’ve also got this recipe for you that will bring some festive fun to your next holiday cookie exchange or party. When getting ready to write this, it got me thinking…How did the idea of the Christmas cookie come about?
Here’s what our good friends at Wikipedia has to say, “Modern Christmas cookies can trace their history to recipes from Medieval Europe biscuits, when many modern ingredients such as cinnamon, ginger, black pepper, almonds and dried fruit were introduced into the west…The earliest examples of Christmas cookies in the United States were brought by the Dutch in the early 17th century. Due to a wide range of cheap imported products from Germany between 1871 and 1906 following a change to importation laws, cookie cutters became available in American markets. These imported cookie cutters often depicted highly stylised images with subjects designed to hang on Christmas trees… In Canada and the United States, since the 1930s, children have left cookies and milk on a table for Santa Claus on Christmas Eve, though many people simply consume the cookies themselves. The cookies are often cut into such shapes as those of candy canes, reindeer, and holly leaves.”
Cranberry Drop Cookies – the original recipe comes from a church cookbook (yard sale find) and calls for coarsely chopped cranberries. I changed the recipe up a bit & used sugared cranberries so you are going to need to set some time aside and prepare the cranberries the day before.
2 ½ cups of sugar
2 ½ cups of water
2 ½ cups of fresh cranberries
2 cups of sugar for rolling
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
1/2 C butter
1 C sugar
¾ C brown sugar
2 T orange juice
1t almond extract
2 ½ C flour
1 t baking powder
¼ t baking soda
½ t salt
1 c chopped nuts (I used walnuts)
2 ½ c coarsely chopped candied cranberries
Once the cranberries are prepared, combine together butter & sugars. Add milk, orange juice, 1 tsp almond extract, egg & mix well.
Mix together flour, baking soda, baking powder & salt. Stir into creamed mixture. Mix well. Stir in nuts and chopped sugared cranberries.
Drop by teaspoon full onto baking sheet covered in parchment paper. Bake at 375 for 10-12 minutes. Store in refrigerator until ready to serve.