Chitlins! It’s that time of year again. That time when I plan and plan for months for the cookie swap and then the weekend before I do a test batch and realize they’ll never work. And then I panic and go shopping for ingredients approximately a billion times a day until I find the cookie that fits. It’s pretty standard procedure around here. You’d think I’d learn. Or at least learn enough to always have back up ingredients on hand.
Oh well. Perhaps that’s something I will learn next year in my thirties. Or maybe I’ll make it my New Year’s Resolution.
Anyhoodle. I wanted to make these jam thumbprints that I used to make when I was fresh out of college that were awesome because they were Paula Deen’s recipe. And then I went and chose this mixed berry jam that baked up really dark and well…. let’s just say that as tasty as they were, they weren’t exactly pretty to look at.
I called them lots of mean names. Names that I definitely should not repeat on a food blog.
Thankfully, I have all of my Nona’s recipes and they’re basically foolproof. So I made Kris Kringles instead. Except when I realized that my grocery store doesn’t carry those pretty red maraschino cherries (??). So I had to use cherry preserves. And again they bake really dark. But at that point it was like two days before I was supposed to mail these out and it was just going to have to do. Also, they tasted bomb.
So if you make these, they can be made with cherry preserves, but if you use the bright red maraschino cherries they’ll look way more merry. Jussayin’.
These baller cranberry orange chocolate chip cookies that I had to hide from myself, from Aly over at Cooking in Stilettos.
All the recipes will be posted in the next few weeks and I’ll link back. And if you’re interested in doing the Food Blogger Cookie Swap sign up next year!
- 1 cup (2 sticks) butter
- ½ cup sugar
- 2 eggs, separated
- ½ tsp vanilla
- ¼ tsp almond extract (optional)
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 2 cups crushed walnuts or almonds
- 1 jar maraschino cherries, stems removed
- Heat oven to 350F. Line two baking sheets with parchment and set aside.
- In the bowl of stand mixer, cream together the butter and sugar until throughly incorporated and fluffy, about 2 minutes.
- Meanwhile in a separate bowl whisk together the flour, baking powder and salt. Set aside.
- Add the yolks one at a time, beating well between each addition. Add the extracts and mix to combine.
- Working in two batches, slowly add the flour and mix just until no streaks remain.
- Set up a work area with the dough, a bowl with the reserved egg whites, and a bowl with the crushed nuts.
- Roll tablespoon sized balls of dough, dip in the egg whites and roll in the almonds. Place 1 inch apart on the baking sheet.
- Using your thumb make an indent in the center of each cookie and fill with a maraschino cherry.
- Bake for 15 minutes or until set. Let cool on pans for a minute before removing to a wire rack to cool completely.