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Holiday cookies have taste of the season

December 21, 2010
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This is an original recipe that I created for the Herald-Mail cookie contest in 2008.

It incorporates the traditional flavors of the season and is moist in texture.

I was happy and pleased that it was chosen by the judges as one of the top recipes.

Courtesy of Linda Tantillo, member of Hagerstown Lioness Club. The group meets the first Thursday of each month at Academy Theater Banquet & Conference Center in downtown Hagerstown. For more information, call 301-733-0157.



Apple Cranberry Holiday cookies

1 1/2 cups flour  
1/2 teaspoon baking soda 
1/4 teaspoon salt   
1/2 teaspoon cinnamon  
3/4 cup butter, softened   
3/4 cup sugar
1 large egg   
1/2 teaspoon vanilla extract  
2 tablespoons apple juice   
1/2 cup peeled, shredded apple (see cook's note)
1/2 cup dried cranberries
1/2 cup chopped pecans
1 cup quick-cooking oats
Whole pecans for garnish

For glaze:    

1 1/2 cup sifted confectioners' sugar
3 tablespoons apple juice



Heat oven to 350 degrees.

In a small bowl, combine flour, baking soda, salt and cinnamon.

In a large bowl, beat butter and sugar until fluffy.

Beat egg and vanilla into butter mixture.

Gradually add dry ingredients to butter mixture. Add apple juice, mixing until well combined.

By hand, stir in shredded apple, cranberries and pecans. Add oats and mix well.

Drop by rounded teaspoons onto ungreased cookie sheet and bake until lightly browned, about 12 to 14 minutes. Cool.

For glaze, combine confectioner's sugar and apple juice, stirring until smooth.

Frost cooled cookies with glaze and center a pecan half on top, pressing down carefully.

Cook's note:  Tantillo uses a soft apple, such as Stayman or Rome apples.

Yields 2 1/2 to 3 dozen.

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