xmas recipes

Chewy Maple-Walnut Cranberry Cookies


yield: eighteen 3-inch cookies
Ingredients
  • 1-1/2 cups oatmeal
  • 1-1/3 cups unbleached  flour
  • 1/2 teaspoon fine sea salt
  • 8 tablespoons  unsalted butter
  • 6 tablespoons maple syrup
  • 1 teaspoon baking soda
  • 3/4 cup packed light-brown sugar
  • 2 tablespoons boiling water
  • 1 teaspoon pure vanilla extract
  • 1 cup walnut pieces, toasted and chopped
  • 1 cup dried cranberries

  • Directions
1. Adjust oven rack to middle position and heat oven to 300℉. Line three baking sheets with parchment, set aside.
2. In a large bowl, add oatmeal, flour, salt and sugar, whisk to combine and make sure there are no large lumps of sugar in the mixture. Set aside.
3. In a saucepan over medium heat, cook the butter until it turns golden brown, about five to eight minutes; remove from heat, stir in maple syrup and extract.
4. In a small bowl, add baking soda and boiling water, stir to fully dissolved. Immediately pour into brown butter mixture, stir to combine. Add the wet mixture to the dry ingredients, stir with rubber spatula until only a few white streaks of flour remain. Fold in walnuts and cranberries.
5. Using a 2-1/4 inch scoop or about two tablespoons of dough, form balls and place about three inches apart on prepared cookie sheets, six per sheet. Flatten each of the balls slightly.
6. Bake each sheet until golden brown and set, about 20 minutes, rotating halfway through. Transfer to wire rack to cool. Store in an airtight container up to one week.
Ginger-Molasses Cookies


Ingredients

  • Basic Cookie Dough
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/16 teaspoon ground cloves
  • 2 ounces (1/3 cup) chopped (1/8-inch pieces) crystallized ginger
  • 2 teaspoons molasses
  • Granulated sugar

Preparation

Prepare Basic Cookie Dough, stirring ground ginger, ground cinnamon, ground nutmeg, ground cloves, and crystallized ginger in with the dry ingredients in step 2, and adding molasses at the same time as the egg white and vanilla extract in step 3. Roll dough by tablespoons into balls, then roll them in granulated sugar. Place on baking sheets, flatten slightly, and follow baking instructions for basic cookie. Store the cookies for 2 weeks in an airtight container at room temperature, or several months in the freezer.


Honey-Roasted Bosc Pears



Ingredients

  • 2 tablespoons unsalted butter, melted
  • firm-ripe Bosc pears, halved lengthwise (leave stems intact), and cored
  • 3 tablespoons balsamic vinegar
  • 2/3 cup honey
  • Freshly ground black pepper
  • 2 1/2 cups low-fat ice cream (such as Edy's; 1 1/4 pints)

Preparation

1. Preheat oven to 400°. Pour butter into a large baking pan. Tilt pan to coat with the butter. Arrange pears in one layer, cut sides down. Roast 20-25 minutes or until tender when pierced with a knife.

2. Combine vinegar and honey. Spoon mixture over pears, and bake 5 minutes more. Arrange pear halves on each of 10 dessert plates. Spoon pan juices over top, add pepper and 1/4 cup ice cream; serve.


Chocolate Chip Pavlovas With Raspberries and Apricots


    Ingredients

    • large egg whites
    • 1/4 teaspoon salt
    • 1/8 teaspoon cream of tartar
    • 1/4 cup plus 2 teaspoons sugar, divided
    • 1/2 teaspoon vanilla extract
    • 3/4 cup miniature semisweet chocolate chips
    • apricots, pitted and thinly sliced
    • 6 ounces raspberries
    • 4 tablespoons fat-free vanilla yogurt

    Preparation

    1. Preheat oven to 200°. Trace 4 (3-inch) circles onto 2 sheets of parchment paper (8 circles total), leaving 1 inch between. Place paper onto baking sheets.

    2. In a large bowl, beat egg whites with mixer on medium speed just until foamy. Increase speed to medium-high, add salt and cream of tartar, and beat until egg whites form soft peaks. Add 1/4 cup sugar, a tablespoon at a time, beating well after each addition. Beat just until stiff peaks form. Add vanilla. Fold in chocolate chips with a rubber spatula.

    3. Starting at the center, spoon meringue onto the circles, using 1/2 cup per circle. Use a spoon to press in center of each meringue to shape it into a nest.

    4. Place 1 baking sheet on the middle oven rack and 1 on the bottom. Bake for 1 hour or until set, switching sheets halfway through. Turn off heat; let cool in the oven 8 hours or overnight. Pavlovas will be crisp on the bottom.

    5. Combine fruit mixture and remaining 2 teaspoons sugar in a bowl; let stand 5 minutes. Top each meringue with 1/2 tablespoon yogurt, then fruit. Serve immediately.



    Whole-Wheat Sugar Cookies


    Ingredients

    • Cookies
    • 1 1/4 cups flour
    • 1/4 cup whole-wheat flour
    • 1/4 teaspoon salt
    • 1/2 teaspoon baking soda
    • 4 ounces unsalted butter, softened
    • 1/3 cup granulated sugar
    • 1/3 cup light brown sugar
    • egg white
    • 1 1/4 teaspoons pure vanilla extract
    • 1/4 teaspoon pure almond extract
    • Icing
    • 2 cups confectioner's sugar, sifted
    • large egg whites
    • 2 teaspoons freshly squeezed lemon juice

    Preparation

    1. For cookies, whisk together first 4 ingredients (through baking soda) in a medium bowl.

    2. Beat butter and sugars together in a separate medium bowl until light and fluffy. Scrape down sides and bottom of bowl, and add the egg white and vanilla and almond extracts; beat until just combined.

    3. Add flour mixture, and stir until incorporated. Cover bowl with plastic wrap, and chill for at least 4 hours.

    4. Preheat oven to 325°. Line 2 baking sheets with parchment paper.

    5. Dust a work surface with flour. Turn out chilled dough directly onto work surface. Roll dough out to a 1/4-inch thickness. Use cookie cutters to cut shapes in dough, and gently transfer them to baking sheets. (You can reroll the scraps, just be sure to chill in between.)

    6. Bake cookies for 12 minutes or until set but not browned. Remove cookies from oven, and cool for 5 minutes. Transfer the cookies to a wire rack to cool completely.

    7. For the icing, whisk together all the icing ingredients in a large bowl until completely smooth. Mixture should have consistency of a glaze. (If it's too thin, add a bit more sugar. If it's too thick, add a few more drops of lemon juice.)

    8. Transfer icing to a pastry bag (or a zip-top plastic bag with a small hole in one of the bottom corners). First, outline the cookie or desired design, then fill it in. Let icing harden before serving. Cookies can be kept in an airtight container for up to 3 days.