i’m calling these cranberry christmas cookies because if i’m going to think of what the holidays smell like, it’s cinnamon and cranberries. maybe chestnuts roasting on an open fire but there is none of that in these cookies.
as “hunting season” approaches i’ve been cooking and baking up a storm to send a bunch of stuff with my polite gentleman husband who turns in to a savage ethical hunter every november to deer camp. i’m growing more and more suspicious every year the boys go to “deer camp” and never bring home a deer. what do they even do there? never mind don’t answer that. some things are just best left a mystery. plus while he’s enjoying his hobby i’m enjoying mine. which is strolling carefree throughout the aisles of an antique store or nordstrom. unfortunately our poor son otto gets dragged along with mama. someday he’ll be old enough to carry my bags and then he’ll be old enough to go hunting with his dad. until them it’s wandering with mom looking for deals, ironstone and shiny brights ornaments.
anyways back to baking. i whipped some of these up for my birthday treat to bring to the gals at the found cottage. cookies are not safe in my house and after having one for breakfast (it was my birthday) they had to go. i followed a base recipe form the cooks illustrated cookbook. which if you do not have in your collection it is a wonderful book. its a great wedding gift too because it takes you step by step as to why they chose to bake or cook a certain way. if you want crispier cookies do this if you want chewy cookies do this. etc. i like my cookies just a little crisp on the outside with a gooey center.
here is what you’ll need
1 3/4 cups of flour
1/2 tsp baking soda
14 tablespoons unsalted butter
3/4 cups packed firm dark brown sugar
1/2 cup sugar
1 tsp salt
2 tsp vanilla extract
1 large egg plus an egg yolk
2 tbsp cinnamon
1 1/2 cups of dried cranberries or other dried fruit. I used Graceland Farms brand because they are grown and packaged in Michigan! (found them at target in holland)
1. heat your oven to 375F. whisk flour and baking soda together and set aside
2. melt 10 tbsp butter in a wide skillet over medium heat. we are going to brown the butter here so as it starts to cook swirl it around to keep from burning. it will turn fast so be sure to not step away from the stove. this will take about 2 minutes depending on your heat. once it starts to smell a bit nutty and turns tan remove from heat and pour into a heat proof bowl big enough to mix up the dough. toss the remaining four tbsp of butter into the melted butter and let melt.
3. add both types of sugars, salt, cinnamon and vanilla to the melted butter. whisk until fully mixed. add egg yolk and egg whisk until lump free about 30 seconds. let rest for 3 minutes. whisk for 30 seconds, rest for 3 minuets. whisk for 30 seconds, rest for 3 minutes. this step seemed so strange at the time but it blew my mind how the consistency changed. #science
4. using a rubber spatula mix in the flour until just combined. stir in the cranberries and make sure there are no air pockets by giving it one more store.
5. make cookies into a ball with about 3 tbsp of dough . place on a parchment lined baking sheet spaced two inches apart.
6. bake one sheet at a time until cookies are a nice golden color. mine cooked 12 minutes a sheet, rotating the sheet 6 minutes in. let cool to room temperature.
