Nancy Baggett is the author of
the best-selling International Cuisine
Cookbook and
The International Chocolate
Cookbook, which was named best dessert
cookbook
by the International Association
of Culinary Professionals. Her articles have
appeared in Gourmet,
Food and Wine, Bon Appetit, and
Ladies' Home Journal.
These recipes are from her cookbook...
"The All-American Cookie Book".
Iced Cranberry White
Chocolate Drop Cookies
This
recipe makes 35 to 40
2
1/2-inch cookies
Cranberries and white chocolate
may at first seem an unexpected combination,
but the interplay of boldly
flavored fresh cranberries, chewy dried cranberries,
and creamy white chocolate is
quite enticing. These are great served at
Thanksgiving and Christmas,
but she keeps cranberries in the freezer and
makes them all winter long.
The Basic Cookie
Ingredients:
1) 1 2/3 cups All-purpose Flour
2) 1 tsp. ground Cinnamon
3) 1 tsp. Baking Powder
4) 1/4 tsp Baking Soda
5) 1/4 tsp. Salt
6) 1 cup (2 sticks) unsalted butter -
slightly softened
7) 1 cup packed light Brown Sugar
8) 1 1/4 tsp. finely grated Orange Zest
(the colored part of the skin)
9) 1 large Egg
10) 2 1/2 tsp. Vanilla Extract
11) 1 1/2 cups (6 oz.) chopped Pecans
12) 1 1/2 cups (6 oz.) dried sweet Cranberries
13) 1 1/3 cups (about 8 oz.) top-quality White Chocolate
Morsels
14) 1/2 cup Cranberries - fresh or frozen - thawed
and chopped
Preparation:
1) Preheat the oven to 350 degrees f.
Grease several baking sheets or coat
with nonstick
spray.
2) In a medium bowl, thoroughly stir together
the flour, cinnamon, baking
powder, baking
soda, and salt. Then set aside.
3) In a large bowl, with an electric mixer
on medium speed, beat the butter
until lightened.
Add the brown sugar and orange zest and beat until
well blended,
about 2 minutes more. Add the egg and vanilla and beat
until very light
and fluffy, about 1 1/2 minutes more.
4) Beat or stir in the flour mixture until
evenly incorporated. Stir in the
pecans, dried
cranberries, white chocolate morsels, and chopped cranberries
until evenly
incorporated.
5) Drop the dough onto the baking sheets
by heaping measuring tablespoons,
spacing about
2 3/4 inches apart.
6) Bake the cookies, one sheet at a time,
in the upper third of the oven for
8 to 11 minutes,
or until lightly tinged with brown all over and just firm
when pressed
in the centers. Reverse the sheet from front to back halfway
through baking
to ensure even browning.
7) Transfer the sheet to a wire rack and
let stand until the cookies firm up
slightly, 1 to
2 minutes. Using a spatula, transfer the cookies to wire racks.
The Icing (optional)
Ingredients:
1) 1 cup powdered Sugar - sifted after
measuring if lumpy
2) 1 tbs. fresh Lemon Juice
3) 1/8 tsp. Vanilla Extract
4) 2 to 4 tsp. Water
Preparation:
1) In a small bowl, stir together the
powdered sugar, lemon juice, vanilla and
2 to 4 teaspoons
water to yield a slightly runny icing.
2) Set the wire racks with the cookies
over wax paper to catch drips.
3) Using a spoon, immediately drizzle
the icing back and forth over the warm
cookies, until
lightly decorated.
4) Let stand until completely cooled and
the icing completely sets, at least 1 hour.
The cookies can be stored in an airtight container
for up to 2 weeks or can be
frozen for up to 1 1/2 months.
Lowney's Brownies
This
recipe makes 16
2-inch
squares
Ingredients:
1) 2 oz. unsweeted Chocolate - broken
up or coarsely chopped
2) 1/2 cup (1 stick) unsalted Butter -
slightly softened
3) 1 cup Sugar
4) 2 large Eggs
5) 1/2 cup All-purpose White Flour
6) 1/2 cup (2 oz.) chopped Walnuts or
Pecans
7) 1/4 tsp. Salt
Preparation:
1) Preheat oven to 350 degrees f.
2) Lightly grease an 8-inch square baking
pan or coat with nonstick spray.
3) Line the pan with aluminum foil, letting
the foil overhang two opposing
sides of the
pan by about 2 inches. Grease or foil or coat with nonstick
spray.
4) In a small, microwave-safe bowl, microwave
the chocolate on 50-percent
power for 1 minute.
Stir well. Continue microwaving on 50-percent power,
stirring at 30-second
intervals. Stop microwaving before the chocolate
completely melts,
and let the residual heat finish the job. (Alternately, in
a small heavy
saucepan, melt the chocolate over lowest heat, stirring
frequently.
Be very careful not to burn. Immediately remove from the
heat.)
Let the chocolate cool to when it's just warm.
5) In a medium bowl, with a wooden spoon,
mix together the butter and
sugar until well
blended and smooth. Stir in the chocolate until evenly
incorporated.
Stir in the eggs, then the flour, walnuts or pecans, and
salt, until evenly
incorporated. Turn out the batter into the baking pan,
spreading to
the edges.
6) Bake in the middle of the oven for
19 to 23 minutes, or until a toothpick
inserted in the
center comes out clean. Transfer the pan to a wire rack
and let stand
until the brownie is completely cooled. Refrigerate until
chilled.
7) Using the overhanging foil as handles,
transfer the brownie to a cutting
board.
Carefully peel off and discard the foil. Using a large sharp knife,
cut the brownie
into 16 squares. Wipe the knife clean between cuts.
8) Store in an airtight container for
up to 4 days or freeze for up to 1 month.
If freezing,
leave the browie slab whole, then cut into squares when
partially thawed.
Easy Baking!!