What else has happened recently? Well . . .
(Pictures coming soon!)
It's a big love.
Oh Newton, you just look delicious up close & personal.
makes about 40 cookies
1 1/4 cup all purpose flour
1 1/4 cup whole wheat flour
3 ounces butter, softened
1/2 cup + 2 T brown sugar, packed
1 T whole milk
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1 bag (12 Oz. Bag) Cranberries
1 cup Cranberry Juice (or orange, apple or any other juice combination)
1 cup Pure Maple Syrup (not pancake syrup!)
1/4-1/2 cup granulated sugar (depending on whether or not you prefer your filling sweeter)
3 Tablespoons Juice (you could also do orange zest, lemon zest, lemon juice – anything citrusy)
Cream together the brown sugar and butter. Add the cream and beat until light and fluffy. Add the eggs, one by one, beating after each addition.
In a separate bowl, combine the dry ingredients. Add to the butter and sugar mixture and mix until a soft dough forms (be careful not to over-mix). Turn dough out onto a floured countertop and form a smooth ball. Let chill in fridge for 2-4 hours, or overnight.
Meanwhile, back on the farm . . .
Wash bag of cranberries under cool water, then dump into a medium saucepan.
Pour in 1 cup of cranberry juice (or whatever juice you choose).
Pour in 1 cup maple syrup.
Add orange juice (you could also do orange zest, lemon zest, lemon juice – anything citrusy).
Stir together and turn heat on high until it reaches a boil.
Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 15-20 minutes, or until the juice is thick. Smash some of the berries against the side of the pot to make the filling a bit smoother. Turn off the heat and set aside to cool.
Preheat the oven to 350. Cut dough ball into two parts and keep the part you’re not using in the fridge. Roll out one part into a large rectangle Carefully pick rectangle up and put on a lined baking sheet. Spoon about a half cup of cranberry filling down the right side of the rectangle. Carefully fold the un-filled side (the left side) over the right. slice the cookies into the size you prefer & place on cookie sheet. Repeat with remaining dough & filling.
Bake for 15-20 minutes (depending on size). or until golden. Let cool on cookie sheet before lightly dusting with powdered sugar.
Source: inspired by Eat, Live, Run & Pioneer Woman
Listening to: Steve Martin & Edie Brickell "When You Get To Ashville"