Cranberry-Ginger Coconut Macaroons

Sweet and chewy coconut macaroons with a hint of tartness and spice from CAPE COD SELECT PREMIUM FROZEN CRANBERRIES and crystallized ginger.

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This recipe is my second addition to the CAPE COD SELECT PREMIUM FROZEN CRANBERRIES bloggers challenge! These cranberries are huge, frozen at the peak of ripeness and available all year round. CAPE COD SELECT is owned and operated by the Rhodes family for over 70 years and focus on providing consumers with premium quality cranberries.

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Coconut macaroons are an easy, no-fuss holiday treat to bake and share with all those you love. They can be a little too sweet at times. So, the addition of CAPE COD SELECT PREMIUM FROZEN CRANBERRIES and ginger adds a touch of tartness, fruitiness and spice and makes it a must have every holiday season!

To make these scrumptious nuggets—

—beat egg whites and sugar until thick

—fold in sweetened shredded coconut, CAPE COD SELECT PREMIUM FROZEN CRANBERRIES, flour, crystallized ginger and vanilla

—chill dough to firm up

—shape into balls and bake

—cool and dip in melted chocolate

—Enjoy or share if possible!

Notes-

-egg whites need to be at room temperature to whip up to full volume. Seperate cold eggs and leave whites at room temperature for at least 30 minutes (save yolks for a different recipe)

-pat thawed cranberries dry with paper towel to remove any excess moisture

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Cranberry-Ginger Coconut Macaroons

Ingredients:

1 cup CAPE COD SELECT PREMIUM FROZEN CRANBERRIES, thawed

2 large egg whites, room temperature

1/4 cup sugar
4 cups sweetened shredded coconut

1/4 cup all-purpose flour

1 tablespoon finely chopped crystallized ginger

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1/2 tablespoon vegetable oil

Preparation:

Pat dry CAPE COD SELECT PREMIUM FROZEN CRANBERRIES and chop coarsely, set aside.

Add egg whites and sugar to a medium bowl. Beat on high speed with a hand held beater for about 3 minutes , until thick.

Add shredded coconut, flour, chopped CAPE COD SELECT PREMIUM FROZEN CRANBERRIES, ginger and vanilla extract. Mix well with a rubber spatula until evenly combined. Cover bowl with plastic and refrigerate for 30 minutes.

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

Remove dough from refrigerator, make balls with about 2 tablespoons measure dough (pack well to get fairly tight balls). Place on the prepared baking sheet , spacing evenly. (Cookies will not expand).

Bake for about 25 minutes, until the outside begins to get golden. Place sheet pan on a wire rack to cool completely.

Microwave chocolate chips and oil in a small bowl for 60-90  seconds until fully melted, stirring every 30 seconds. Partially dip each macaroon in the chocolate and place back on the parchment paper. Set aside at room temperature until chocolate has hardened.

Makes 20-22 cookies

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White Christmas Tree Cookies

It’s a white Christmas! Adorable buttery pecan shortbread cookies shaped like a tree and then glazed white with a snowflake on top!

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Aren’t these cookies cute? The dough is a slightly tweeked version of Cashew & Cardamom Snowball Cookies dusted with Pistachio Sugar, shaped like a tree instead. I have used pretzel sticks for the tree trunk and then covered with a white glaze, TWICE to give the tree effect.

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The cookies are incredibly easy to make and perfect recipe for little ones to get involved. They would to shape the trees:) Let us get to the process right away….

Grind pecans, flour and salt in a food processor…

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Cream butter, confectioners sugar and vanilla with a wooden spoon….

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Mix in the ground mixture to form a dough….

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Divide dough into 2 tablespoon measure balls….

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Shape each ball into cones…

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Insert  a pretzel stick into the base of each cone, pushing half the stick inside….and chill the dough….. Don’t they look cute already?

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Bake…..

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Cool cookies and then glaze….

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Notes-

-To toast pecans, place pecans in a single layer on a baking sheet and bake in a preheated 350 degree oven for about 10 minutes or until they smell amazing and gets slightly darker in color. Place pan on a wire rack to cool completely

– Add enough milk to make a very thick glaze that will form a thick yet even coating on the cookie. If the glaze is too thick then add a touch of milk to thin it down or if thin then just stir in more confectioners sugar to thicken.

-Glaze can be spread around with a spoon or you can dip one side of the cookie into the glaze and then place on the wire rack for excess to drip down.

-The second dip is optional

-I scraped off any excess glaze off the sides with a butter knife to give a smooth finish to the cookies.

White Christmas Tree Cookies

Ingredients:

Pecan shortbread cookies

1/2 cup toasted pecans

1 1/4 cups all purpose flour

1/2 teaspoon salt

1 stick unsalted butter, room temperature

1/2 cup confectioners sugar

1/2 teaspoon vanilla extract

18 pretzel sticks

Glaze

2 cups confectioners sugar

3 tablespoons milk, approximately

snowflake cookie sprinkles

blue sugar sprinkles

Preperation:

Line a baking sheet with parchment paper and set aside.

Combine pecans, all purpose flour and salt in a food processor and process for about one minute, until finely ground.

Combine butter, confectioners sugar and vanilla in a medium bowl, stir with a wooden spoon for about 2 minutes, until creamy. Add the ground pecan-flour mixture and stir until it gathers togethers to form a dough.

Divide dough into 2 tablespoon measure balls and then shape each ball into a cone (about 2-inches tall) and insert a pretzel stick into the base of each cone, pushing about half of the stick into cone. Place cookies on the prepared baking sheet spacing evenly apart (cookies won’t expand much). Place baking sheet in the refrigerator to chill at least 2 hours – overnight.

Preheat oven to 325 degrees F. Place baking sheet in the oven and bake for 35-40 minutes, until golden brown. Place pan on a wire rack to cool completely.

To glaze cookies,

Stir together confectioners sugar and milk together to make a very thick glaze, adjust milk as needed.

Gently spread glaze on top of the cookies with a spoon. The glaze will drip down because of the shape of the cookie, so begin with the top of the cookie and gently work your way to the sides. Place glazed cookies on a wire rack and let set for about 10 minutes.

Repeat process again, but this time spoon glaze only to cover about 3/4th of the cookies, to give the tree effect (refer pictures). Place a snowflake on top of the tree and sprinkle some blue sugar. Place cookies back on the wire rack to dry completely (at least 2 hours).

Makes 16-18 cookies

 

 

 

Cashew & Cardamom Snowball Cookies dusted with Pistachio Sugar

A delicious addition to your holiday cookie swap!

 

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Buttery, melt in your mouth shortbread cookies made with cashews and cardamom and then rolled in pistachio-confectioners sugar.

Snow ball cookies are an old fashion Christmas favorite, traditionally made with pecans and coated in confectioners sugar which makes it look like cookie balls covered in snow. My twist to this favorite cookie is cashews&cardamoms instead of pecans&vanilla. Then pistachios are ground with confectioners sugar to add yummy twist!

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The cookie comes together very easy in a food processor—

—grind pistachios and confectioners sugar, keep aside

—grind cashews, flour, cardamom, keep aside

—cream butter and confectioners sugar, mix in the ground cashew-flour-cardamom. Make balls, chill and then bake.

—roll the cookie balls in pistachio sugar

—Eat or share with friends:)

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Interested in more cookies for the holidays? Sweet potato-Almond Gluten Free Chocolate Chip CookiesCarrot-Beet-Oatmeal CookiesSalted Chocolate Chunk Cookie Sandwiches with Nutella CreamWhole-Wheat Walnut Shortbread Cookies,

Cashew & Cardamom Snowball Cookies dusted with Pistachio Sugar

Ingredients:

1/4 cup raw pistachios

1 cup confectioners sugar, divided

1/2 cup raw cashews

1 cup all purpose flour

8 cardamoms

1/2 teaspoon salt

1 stick unsalted butter, room temperature

Preperation:

Line a baking sheet with parchment paper and set aside.

Combine pistachios and 1/2 cup confectioners sugar in a food processor, process for about 4 minutes until it is very finely ground. Transfer to a bowl and set aside.

Combine cashews, all purpose flour, cardamoms and salt into the same food processor, process for about 5 minutes until very finely ground. Transfer to a seperate bowl and set aside.

Combine remaining 1/2 cup confectioners sugar and butter into the same food processor and process for about 1 minute, until it looks creamy. Add the ground cashew and flour mixture into the food processor (along with the creamed butter) and pulse about 15 times, until it forms a soft dough.

Pinch about 1 tablespoon measure dough, gently shape into a ball and place on the prepared baking sheet, spacing about an inch apart.

Place baking sheet in the refrigerator and chill for at least 1 hour or up to a day.

Preheat oven to 325 degrees.  Bake the cookies for about 30 minutes, until deep golden on the bottom.

Place the baking sheet on a wire rack to cool. When the cookies are warm, roll them around the ground pistachio sugar, until evenly coated on all sides. Place cookies on a platter to cool completely. If desired, the cookies can coated with sugar the second time.

Makes about 22 cookies

 

 

Sweet potato-Almond Gluten Free Chocolate Chip Cookies

Soft scrumptious chocolate chip cookies made with cooked sweet potato and almond flour!

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Chocolate chip cookie just got more nutritious! Loaded with ground almonds and sweet potatoes, these cookies are soft and crisp around the edges. They come together very quick if you have cooked sweet potatoes on hand. My favorite way to cook sweet potatoes is roasting them! It not only concentrates the flavor but also makes more sweeter!

To roast a sweet potato, wash, prick with a fork and place on a foil lined baking sheet (makes clean up easy). Bake in a preheated 400 degree oven for 45 minutes to 1 hour, until it feels very soft to touch. Place the pan on a wire rack to cool completely. Peel off skin and mash sweet potato with a potato masher and use 1/2 for the recipe. Left over sweet potatoes are great stirred into your morning oatmeal or simply enjoyed with some brown sugar, pecans and cinnamon.

To make cookies—-

—cream butter and sugar

—beat in egg, sweet potato and vanilla

—beat in almond flour, baking soda and salt

—finally stir in chocolate chips

—scoop, flatten and bake

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These cookies are best on the day its made. Its crisp around the edges and soft in the middle.

I choose to process almond flour, baking soda and salt slightly to give the cookies a more smoother texture. You can totally avoid this!!

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Sweet potato-Almond Gluten Free Chocolate Chip Cookies

Ingredients:

1 + 1/4 cups super fine almond flour

1/2 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons unsalted butter, room temperature

1/4 cup + 2 tablespoons packed golden brown sugar

1 large egg

1/2 cup cooked and mashed sweet potato

1 teaspoon vanilla extract

1/2 cup semi sweet chocolate chips

Preperation:

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.

Whisk together almond flour, baking soda and salt in a small bowl and set aside.

(Optional step, process almond flour, baking soda and salt in a food processor until finely ground. This step make the cookies look more smooth but does not affect the taste in any way).

Combine butter and brown sugar in medium bowl, beat with a hand held electric beater for 2 minutes, until smooth and creamy.

Add egg, sweet potato and vanilla extract and beat again for 1 minute.

Beat in the flour mixture, until thoroughly combined.

Fold in the chocolate chips.

Scoop 2 tablespoons measure dough on the prepared baking sheets, spacing 2 inches apart. Using a damp fork, flatten the cookies slightly to get a criss cross pattern.

Bake one sheet at a time for about 20 minutes, until the edges are deep golden brown.

Place sheet pan on a wire rack to cool completely.

Serve fresh with a tall glass of milk.

Makes 20 cookies

 

 

No-Cook 4 Ingredient Almond Fudge

The simplest of all recipes! Mix 4 ingredients together, shape and enjoy!

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Almond flour, sweetened condensed milk, confectioners sugar and cardamom powder combined together to form a delicious fudge with the right amount of sweetness. This dough is fun to work with just like a child’s play dough. But, we can eat this dough with no guilt. So, get all the kids around. They can get all their creative juices flowing.

The crucial ingredient is super fine almond flour. Almond flour is simply ground blanched almonds and is now widely available in all grocery stores.If you have a hard time finding super fine, then process regular almond flour in a food processor until it is almost the texture of plain flour.

If your dough is sticky, then knead in a bit more almond flour and a touch of confectioners sugar. On the other hand, some more sweetened condensed milk if it’s dry.

You can also replace the cardamom powder with vanilla extract, but you might have to add a touch more almond flour and confectioners sugar.

All ingredients……

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Mix to form a smooth dough….

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Shape into 1 tablepsoon measure balls…..

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Make indentations with a tooth pick …..almg4

Notes:

-If you cannot find super fine almond flour, then grind regular almond flour in a food processor until finely ground

– Get creatiive with the shape

-To make a more traditional fudge square, roll dough ball between parchment papers into a thin disc, place in the refrigerator (along with both parchments) for few hours and then cut them into squares

– Balls can be dipped in melted semi sweet chocolate and then left at room temperature to harden. An instant candy!

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No-Cook 4 Ingredient Almond Fudge

Ingredients:

2 cups super fine almond flour

1/2 cup sweetened condensed milk

1/4 cup confectioners sugar

1/2 teaspoon cardamom powder

25 pumpkin seeds (optional)

Preperation:

Mix all ingredients together to form a firm and smooth ball.

Divide into 1 tablespoon measure balls, roll them into a smooth ball with lightly greased hands. Flatten lightly, make indentations with a tooth pick or a butter knife. Insert a pumpkin seed in the centre.

Makes 25 balls

Bleeding Candle Cookies

Spooky dark chocolate shortbread cookie candles with bloody vanilla icing dripping down!!

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Happy Halloween everyone! Or is it too early? Not too early to think of Halloween goodies!

These cookies might look complicated but not as hard as might think! The dough comes together with just one bowl and a wooden spatula. Stir butter, confectioners sugar and vanilla extract in a bowl. Add flour and cocoa powder, stir thoroughly. You can switch to your trusty hands for the final mixing. Mix enough to get a ball. Pinch 2 tablespoons measure balls and roll them into 3-inch logs. Don’t worry if they have a few cracks. It gives a rustic look to the candles. They are in a graveyard after all! I sliced off the ends of the log, because candles have neatly cut ends. Insert a sliced almond on one of the end, to make the flame. Place prepared cookies on a baking sheet and refrigerate until hard, for several hours. Bake and cool completely.

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To make icing, stir together all ingredients. Two things that you want to give importance is the thickness of the icing and the color.

For thickness, we want the icing to drip down slightly but not all the way, to give the melted candle look. To test consistency, drizzle few drops on a small plate and turn the plate upright to test. Add water (just a few drops at a time) to make it thinner or more confectioners sugar to make it thicker.

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For color, I used Wilton red food gel color. Keep stirring enough gel until you have what you are looking for. I added a drop of brown to give more blood like color, instead of just red.

Transfer icing to a ziplock bag, seal and snip off one end to make a small hole. Hold one cookie with your hand and drizzle icing around the almond slice, allowing excess to drip down, to create the melted candle look. Place cookie upright to dry. Continue with remaining cookies.

To make a bed for the cookies to stand upright, fill a cake pan or any other pan with dry beans / coffee beans / dry rice and insert each cookie. Let dry completely until icing hardens.

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Ingredients:

Chocolate Cookies

1 stick unsalted butter, room temperature

1/2 cup + 2 tablespoons confectioners sugar

1 teaspoon vanilla extract

1 cup + 2 tablespoons all purpose flour

1/4 cup + 3 tablespoons dutch process cocoa powder

18 sliced almonds

Icing 

1 cup confectioners sugar

4 teaspoons water

1/2 teaspoon vanilla extract

red food color, as required

1-2 drops brown color (optional)

Preperation:

Chocolate cookies

Line a baking sheet with parchment paper and set aside.

Combine butter, confectioners sugar and vanilla extract in a large bowl. Stir with a wooden spoon for 1-2 minutes until creamy.

Stir in flour and cocoa powder until well combined. Mix with hand to form a dough.

Pinch 2 tablepoons measure dough and roll them into a 3-inch log and place on the prepared baking sheet, spacing about 1-inch apart.

Optional step-slice about 1/4-inch off both the ends, so it will look more like a candle.

Insert one almond slice on one end of each log. Place pan in the refrigerator for several hours – overnight.

Preheat oven to 350 degrees F. Place pan in the oven and bake for 30 minutes.

Place pan on a wire rack and cool completely.

To make icing,

Stir together confectioners sugar, water and vanilla extract in a medium bowl. Stir enough red food color to get a dark red color. A dash of brown gave a more blood like color (this is optional).

The consistency that we want is that for the icing to drip slowly and harden, but not drip all the way. Add more water if thick or more confectioners sugar if  thin.

To decorate,

Transfer icing into a quart size ziplock bag, seal and snip off a tiny hole in one corner. Drizzle some icing around the almond and allow the excess to drip down, to create melted candle look. Place cookies upright for the icing to harden.

Makes 18 cookies

 

 

 

 

 

 

Browned Butter Pumpkin Madeleines

Nutty browned butter and Fall pumpkin come together in these soft pillowy madeleines.

Madeleines are French tea cakes that have a distinctive shell shape from being baked in a special pan with shell like depressions. So, a madeleine pan is a must!

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Butter makes everything better! Then, why do we have to take that extra step to brown butter? Well, browned butter gets these nutty caramel notes and adds a complex flavor to any dish. To brown butter, simply cook butter in a stainless steel saucepan, until it gets a golden brown color.

Love brown butter? Check out

Almond Peach Pancakes with Maple Bourbon Browned Butter

Black and White Sesame Shortbreads

These easy madeleines come together in 3 stages-

First, brown butter and cool until warm. Simply, melt butter in a small stainless steel saucepan. After it melts, continue to cook in low heat until it gets a golden brown color. Transfer into a seperate bowl to prevent further browning.

Second, prepare batter and chill for an hour. Beat egg, yolk, pumpkin puree, brown sugar and vanilla together. Mix in the flour mixture and then browned butter. Cover bowl and place in the refrigerator for an hour.

Finally, bake madeleines. Taking that extra step in prepping the pan is a must to ensure that the madeleines pop out easily.

Madeleines are best when fresh. So, gobble it all on the same day!

More pumpkin recipes-

Pumpkin Spice Funnel Cakes

Brownie Swirled Pumpkin Chocolate Chip Cookie Skillet Cake

Pumpkin Spice Croissants

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Browned Butter Pumpkin Madeleines 

Ingredients:

4 tablepoons unsalted butter

1/2 cup cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 large egg

1 large egg yolk

1/4 cup packed golden brown sugar

1/4 cup pumpkin puree

1 teaspoon vanilla extract

other ingredients

Additional room temperature butter, for brushing the molds

All purpose flour, for dusting the molds

Preperation:

Melt butter in a small saucepan, over low heat. Continue to cook until the butter foams and then gets a nutty golden brown color. Transfer browned butter into a seperate bowl, scraping off all brown bits. Let cool until warm.

Whisk together cake flour, baking powder and salt in a small bowl. Set aside.

Combine egg, yolk, brown sugar, pumpkin puree and vanilla extract in a medium bowl. Beat with a hand held electric beater for 3 minutes, until thick and lighter in color.

Beat in the flour mixture until just combined.

Add the browned butter and beat for 15 seconds. Cover bowl with a plastic wrap and place in refrigerator for about one hour.

Preheat oven to 400 degrees F. Using a pastry brush, liberally brush the molds of a madeline pan with butter. Dust the molds with flour, tapping out the excess flour.

Spoon about 2 tablepoons batter in each madeleine mold and bake for 10-11 minutes, until the tops feel slightly firm when touched.

Place pan on a wire rack to cool.

To release madeleines, turn pan upside down and gently tap the edges on the kitchen counter. Place madeleines on a wire rack to cool completely.

Best served immediately.

. Makes 12 madeleines