I truly hope you don’t mind me adding just a couple more cookie recipes for your enjoyment and your children’s bellies, but I just can’t seem to stop baking. The temperature hit almost 50 degrees a couple of days ago and I still had the oven cranked for most of the day. I bought a load, and I mean a load of fresh cranberries, and I haven’t stopped inventing or cooking yet. Hope you are in the mood.
A little tang, a little sweet and a tad smoky. These Holiday cookies may not be for everyone, but those of you who wish not to add the bacon, simply omit. You will still have the ultimate Cranberry Cookie.
Smokehouse Cranberry Cookies
Just look at these cookies and tell me you aren’t going to leave the bacon in.
1 cup butter or margarine, softened
2 cups brown sugar
1/2 cup milk
2 teaspoons grated lemon zest
2 cups flour
2 strips bacon, cooked and crumbled
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups oats
2 cups fresh or frozen and thawed cranberries
Christmas Glaze, recipe below
Preheat oven to 350-degrees F. Spray a cookie sheet or sheet pan with nonstick cooking spray. Chop cranberries fine or pulse in a food processor or blender; set aside. Cream butter and sugar. Add the eggs, milk and zest and incorporate well. In a separate bowl, combine the next 6 ingredients. Now on low speed, or by hand, mix the wet with the dry. Fold in the cranberries and drip by the tablespoonful onto the prepared baking sheet. Bake 10-12 minutes or until the edges of the cookies are just barely browned; remove. Do not overbake, although they may seem uncooked, they will set up perfectly. Let cool for 3 minutes before glazing.
By all means, omit this extract if desired.
1 cup powdered sugar
Juice of 1 lemon
1/2 teaspoon clear peppermint extract