Sparkling Sugarplum Cranberry Cookies

This was one of my favorite new cookies of the season.  It was a lot of my friends favorite too, except for my husband. He did not like them at all.  But to be honest he isn't a fan of cranberries either.  He passes on the cranberry relish at Thanksgiving too.  I have fresh cranberries in the freezer so I can make these again next year.  

They are a pretty pinkish purple color.  You roll them in sugar so they shimmer a little too and the sugar crystallizes a little for a nice crunch.

Fresh cranberries and orange you can't go wrong with that combo. 

First thing you will want to do is look your cranberries and then wash them. The recipe calls for frozen cranberries.  I froze a couple of bags last year, so I set out a bag. The longer they thaw the better.  They will plump up.  I think I thawed these overnight. 

Wash them and let them dry.

Measure out 1 1/2 cups.  Set aside.

Measure out 1/4 cup orange juice.

Of the 1/4 cup orange juice take out 2 Tablespoons and add to a blender or food processor. Add the cranberries too. 

Zest an orange.

Add it to the blender as well. 

I am using a ninja chopper. 

Blend, blend, blend.

Isn't that a pretty color?

Measure out 2/3 cup of the mixture.

Now for the cookie.  Add 2/3 cup softened butter to the bowl.

Add 2/3 cup sugar. Mix well. 

Add the cranberry orange mixture.

Mix well. 

Add 2 cups all purpose flour.  Add a little at a time. 

Add 1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup dried cranberries. Mix well. 

Here is your dough.  Put the dough in the fridge for about 30 minutes. 

Add some sugar into a bowl.

Make cookie dough balls and roll in the sugar. 

Place on a parchment lined cookie sheet.  Place in a preheated 400 oven.  Bake for 7-10 minutes based on how big your cookies are.  You want the edges lightly golden but not brown. 

Fresh from the oven nice a warm.  They are so good. Nice and tangy flavor.  If you like cranberries you will love these cookies. 

White Chocolate, Dried Pineapple, Macadamia Nut Cookies

 This cookie gives you the flavors or the tropics.  This recipe was a nice find.  Make this cookie for the holidays and your guest will be singing Mele Kalikimaka.

These cook up nice and golden brown.

Dried pineapple has gotten pretty easy to find.

Measure out 3/4 cup dried pineapple.  You will want to chop this up some.  I used my little food processor. 

Measure out 1 1/4 cup white chocolate chips.  

Measure and chop 1 1/4 cup macadamia nuts.  You will want the lightly salted nuts.  Watch because they have flavors of macadamia nuts and you wouldn't want garlic nuts in your pineapple cookies. 

They chop up really well. 

1 1/4 cup chopped nuts. 

Now that all the measuring and chopping, add 2 sticks, or 1 cup of softened butter.  I would use unsalted butter in these cookies because of the nuts. 

2 cups packed brown sugar.  Somehow I forgot the picture of 1/4 cup sugar.

Mix the butter and sugars. 

Add in the dried pineapple.

add 2 room temperature eggs. 

1 teaspoon vanilla.

1 1/2 teaspoon baking soda.

3/4 teaspoon salt

3 1/2 cups all purpose flour.  Add a little at a time and mix well. 

Add in the chopped nuts. 

Fold in 1 1/4 cup  white chocolate chips. 

Scoop them on a parchment lined cookie sheet.  Place in a 350 preheated oven.  Bake for 8 minutes for the small cookies.  If you make bigger cookies you will want to cook about 10-12 minutes.  I like making these small cookies. 

Now you can enjoy a taste of the tropics for the holidays or any time really.

White Chocolate Dried Pineapple Macadamia Nut Cookies Recipe

1 cup softened butter

1/4 cup sugar

2 cups brown sugar

2 eggs

1 teaspoon vanilla

3 1/2 cup all purpose flour

1 1/2 teaspoon baking soda

3/4 teaspoon salt

1 1/4 cup white chocolate chips

3/4 cup chopped dried pineapple

1 1/4 cups chopped salted macadamia nuts

Preheat oven to 350.  Bake 8-12 minutes depending on size. 

    

Sweater Weather Dip

 This is the third of the hot cranberry dips that I have tried for different parties.  Like the others this one is good.  There are a few differences from the others. This one has two types of cheese and salt and pepper.  Now I really couldn't taste the salt and pepper but I'm sure it smoothed out the flavor some.  The bottom line is any of them would be good to serve.  Pick one over another based on what you have on hand. 

Once again I forgot to get a picture of the baked dip.  Trust me when I say the cheese gets all melty and gooey.

It is easy enough to throw together the day before a party. 

Start with 8 oz of softened cream cheese

Add 1 cup sour cream

Mix those well together.

1/2 cup white cheddar cheese shredded.  Keep some out for the top.

1 cup shredded mozzarella cheese.  Keep some for the top as well. 

1/2 cup dried cranberries. You can use a little more for the top or put fresh on top like I did.

Add some fresh pepper and salt.  Mix well.

Spray a baking dish. 

Add the mixture to the dish.  Smooth out. 

Now add a 1/2 cup cranberry sauce.  It can be either kind. 

Use a knife and cut it into the cream cheese mixture.  Swirl it around. 

My swirls aren't as pretty as those cooks on TV but once you cover it with cheese no one will know. 

Take the cheese and add it to the top.

Like so.

I covered it and labeled it for the next day.  This helps you not have to search for your recipe again. 

On the day I want to bake I pulled it out early to let it get to room temp.  I added some fresh cranberries on top because they are pretty.  Place in a preheated 350 oven and bake for 15 minutes or so.  It might take a little longer because it has been in the fridge.  It will get nice and bubbly. Serve with crackers

Sweater Weather Dip Recipe.

8 oz softened cream cheese

1 cup divided mozzarella cheese

1 cup sour cream

1/2 cup divided white cheddar cheese 

1/2 cup dried cranberries

salt and pepper

1/2 cup cranberry sauce

Place in a preheated 350 oven and bake for 15 minutes or so.