Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the dried cranberries and chopped walnuts.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 14g
Protein: 2g
Sodium: 35mg
Sugar: 8g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins, chopped apricots, or chopped figs.
- Chopped walnuts can be substituted with chopped pecans, almonds, or hazelnuts.
Variations:
- Add 1/2 cup of chocolate chips to the dough for a chocolatey twist.
- Use brown sugar instead of granulated sugar for a deeper, richer flavor.
- Add 1/2 teaspoon of cinnamon to the dry ingredients for a warm, spicy flavor.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar to ensure a smooth, creamy texture.
- Don't overmix the dough once the dry ingredients are added to prevent tough cookies.
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before baking.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F (175°C) oven for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Garnish the cookies with chopped nuts or dried fruit for added texture and flavor.
Pairings:
Serve the cookies with a glass of milk or a cup of hot tea for a comforting treat.
Suggested side dishes:
These cookies make a great snack or dessert on their own, but can also be served with fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough to moisten it.
- If the cookies are too soft, bake them for an additional 1-2 minutes.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food to prevent the spread of bacteria.
Food history:
Cookies have been a popular treat for centuries, with the first recorded cookie recipe dating back to ancient Persia in the 7th century.
Flavor profiles:
These cookies are sweet and nutty with a chewy texture from the dried fruit.
Serving suggestions:
Serve these cookies as a snack or dessert with a glass of milk or a cup of tea.
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