Cranberry Amaretto Cookies

Here is a great way to get that festive color onto your cookie platter!
It is a great yummy recipe also. It is also a great way to use up any leftover cranberries you may have leftover from thanksgiving!

Cranberry Amaretto Cookies



Ingredients:

1 cup butter, softened
1 cup sugar
1/2 cup firmly packed light brown sugar
1/3 cup amaretto
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups chopped fresh cranberries
1 cup slivered almonds, toasted

Preparation
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add amaretto and eggs, beating until blended.
Combine flour, baking powder, and salt; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in cranberries and almonds. Drop by rounded tablespoonfuls onto ungreased baking sheets.
Bake at 375° for 9 to 11 minutes. Remove to wire racks to cool

OOOHHH!! My Favorite Sweet Time of The Year

"Join the Virtual Cookie Recipe Exchange with Flour On My Face Prizes donated by King Arthur Flour, St Martins Press / Robin L. Olson and Garnish."

I am a baker and I love making wonderful gifts for the holidays. I give cookies to about everyone I know. Many look forward to getting these wonderful dishes each year.

Chocolate Crackle Cookies
(Adapted from The Betty Crocker Cookbook)

1 1/2 cups granulated sugar
1/2 cup canola oil
4 oz. bittersweet chocolate, melted
1 tsp. almond extract
3 eggs
1 3/4 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup dark chocolate chips
1/2 cup powdered sugar

Stir together sugar and oil. Add in bittersweet chocolate until well blended. Mix in eggs and almond extract.
In small bowl, combine flour, baking powder and salt, mix dry ingredients into wet ingredients, stirring until well combined. Fold in chocolate chips.
Cover and refrigerate for at least 2 hours.
Heat oven to 350
line cookie sheets with parchment paper
Place powdered sugar in small bowl
Scoop out small teaspoon of dough, drop in sugar and roll until covered. Place on baking sheet. about 2-3 inches apart.
Bake for 9-11 minutes, until just set. Take out of oven and let rest on cookie sheet about 5 minutes. Take off, cool on wire rack or parchment paper. ENJOY!

Friday Finds

Using pinterest, I found this week's friday finds.  If you haven't used pinterest before, I urge you to go and check it out.  It is a great resource and I have found many great ideas.

Source: myrecipes.com via Angela on Pinterest

Source: howsweeteats.com via Angela on Pinterest

Source: missmustardseed.com via Jess on Pinterest

Source: bethanyactually.com via Thereisnoplacelikehomemade on Pinterest

Source: forwhatitsworth-ornot.blogspot.com via Jen on Pinterest

Toffee Cinnamon Rolls-A holiday tradition

With every holiday that I spend at my house, I make cinnamon rolls.  One year, I decided to add some toffee to my basic cinnamon roll recipe and a tradition was born.  These are the best rolls ever!!!  I can truthfully say this.  Plan some time into your day, make these special treats, and relax!!

Toffee Cinnamon Rolls

Caramel:

½ cup vanilla ice cream

½ cup brown sugar

1/3 cup butter

In a small saucepan, melt butter, add brown sugar and ice cream, bring to a boil and cook for 2 mins.  Pour caramel into the bottom of a lightly  greased 9x13 pan.

Rolls:

1 cup warm water

1 egg

3 cups bread flour

¼ cup white sugar

3 tablespoons instant powdered milk

1 ½ tsp. salt

5 tablespoons butter, softened

Place water , egg, bread flour, white sugar, powdered milk, salt, butter and yeast in mixer with dough hook attached.  Turn to medium speed and mix until combined.  Continue at medium speed for 6 minutes.  Place bread on floured workspace and knead 1/3 cup more flour into dough.  Place in a greased bowl and let rise 1-2 hours until doubled in size.  Roll out after rising.

Filling:

½ cup butter softened

1 tablespoons cinnamon

½ cup brown sugar

 Mix together the cinnamon and sugar.  Smear butter onto rolled out dough. Roll up and seal edges.  Cut in 1 inch pieces.  Let rise until doubled in size.  Bake in a 350 degree oven for 20-25 minutes.  Invert baking pan onto a cookie sheet to cool rolls.  When cool sprinkle ½ cup toffee pieces on top of rolls.

Pistachio Salad

I am sharing with everyone my favorite fluffy salad.  I think it goes back in time to many holiday dinners at my grandmother's house.  This is my first holiday without any grandparents alive and I am making all my favorite dishes that used to grace their tables at our holiday gatherings. 



Pistachio Salad


1 pkg. dry instant pistachio pudding mix
1 lg. can crushed pineapple with juice
1 9 oz. container cool whip
1 pkg. miniature marshmallows
1/2 cup chopped walnuts

Mix all together and refrigerate until ready to serve.

The best part about this wonderful holiday side dish is that I had all the ingredients in my pantry and didn't have to make an extra trip to the store for my late thought for Thanksgiving dinner!