cookies, cakes & Pies
White Chocolate Cookies
Ingredients:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 pkg. (6 squares each) white chocolate, chopped
2 cups chopped pecans, toasted
2 cups dried cranberries
Instructions:
HEAT oven to 375ºF.
BEAT butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, nuts and cranberries.
DROP rounded tablespoonfuls of dough, 1-1/2 inches apart, onto baking sheets.
BAKE 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.
Makes 6 dozen cookies
Variations:
Prepare as directed, replacing 6 of the white chocolate squares with 6 squares semi-sweet baking chocolate. Or, substitute chopped walnuts or slivered almonds for the pecans; or chopped dried apricots or mixed dried fruit bits for the dried cranberries.
Freezing Cookie Dough
Enjoy homemade cookies anytime by preparing and freezing cookie dough in advance. For slice-and-bake cookies, shape dough into logs, double wrap in plastic wrap and freeze until ready to use. Then, just thaw, slice and bake. For drop cookies, shape dough into balls, then freeze on a baking sheet. Store in a freezer-weight resealable plastic bag until ready to use. Place frozen dough balls on baking sheets, thaw and bake. For cut-out cookies, pat dough into a disk, double wrap in plastic wrap and freeze. When ready to bake, just thaw the dough, roll out, cut into shapes and bake as directed.
How to Freeze Cookies and Brownies
Get a headstart on holiday baking (or any big baking occasion)! Bake multiple batches of cookies or brownies in advance and store them in the freezer. Cool cookies completely, wrap tightly in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature. For best results, freeze uncut brownies and bar cookies. Cool completely, wrap tightly in plastic wrap, then wrap again in foil. Freeze up to 3 months. Thaw at room temperature before cutting into bars to serve.
FILLING:
1 tbsp. unflavored gelatin
1/4 c. pineapple juice taken from juice of cooked pineapple
4 eggs, separated
1/4 c. sugar
1 1/2 c. cooked fresh pineapple
4 tsp. lemon juice
MERINGUE:
1/8 tsp. cream of tartar
1/3 c. sugar
1/4 tsp. salt
4 egg whites
Whipped cream
Peel pineapple, remove core and chop. Cook; bring to boil and simmer for 5 minutes.
This can be done ahead of time. Remove 1/4 cup juice and soak gelatin. Beat until light 4
egg yolks, gradually adding sugar. Stir in pineapple and lemon juice. Cook and stir until
thickened. Stir in gelatin and cook until dissolved. Cool until almost set.
For fast setting, set pan in container with ice cubes. Mix occasionally. Check frequently,
will set pretty fast.
Whip until stiff 4 egg whites, sugar, salt and cream of tartar. Fold egg white meringue
gently into pineapple mixture. Fill pie shell. Top with whipped cream and chill. Can be
garnished with chopped macadamia nuts or candied cherries or both.