Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/2 cup finely chopped walnuts
- 1/2 cup finely chopped dried cranberries
Special Equipment Needed:
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
5. With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour. Beat until just combined.
6. Fold in the walnuts and cranberries.
7. Drop the dough by heaping tablespoons onto the prepared baking sheet, about 2 inches apart.
8. Bake for 12-14 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-14 minutes
Temperature: 350°F
Serving Size: Makes about 2 dozen cookies
Nutritional Information (per serving):
Calories: 120
Fat: 6g
Carbohydrates: 15g
Protein: 2g
Substitutions for Ingredients
- Unsalted butter: You can substitute salted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- Sour cream: You can substitute plain Greek yogurt.
- Walnuts: You can substitute any type of nut, such as pecans or almonds.
- Dried cranberries: You can substitute any type of dried fruit, such as raisins or dried cherries.
Variations:
- Add 1/2 cup of chocolate chips for a chocolate version of the cookies.
- Add 1 teaspoon of ground cinnamon for a spiced version of the cookies.
- Add 1/2 cup of shredded coconut for a tropical version of the cookies.
Tips and Tricks:
- Make sure your butter is softened before creaming with the sugar.
- Don’t overmix the dough; it should be just combined.
- Make sure to let the cookies cool completely before serving.
Storage Instructions:
The cookies can be stored in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
The cookies can be reheated in a 350°F oven for 5 minutes.
Presentation Ideas:
The cookies can be arranged on a platter or in a basket lined with parchment paper.
Garnishes:
The cookies can be garnished with a sprinkle of powdered sugar or a drizzle of melted chocolate.
Pairings:
The cookies pair well with a cup of coffee or a glass of cold milk.
Suggested Side Dishes:
The cookies can be served with a scoop of ice cream or a bowl of fresh fruit.
Troubleshooting Advice:
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too crumbly, add an extra tablespoon of sour cream.
Food Safety Advice:
Make sure to store the cookies in an airtight container to prevent them from becoming stale.
Food History:
Magdalena cookies are a traditional Mexican cookie that is usually served during the holiday season.
Flavor Profiles:
The cookies have a sweet and nutty flavor with a hint of tartness from the dried cranberries.
Serving Suggestions:
The cookies can be served as a snack or dessert. They also make a great addition to a holiday cookie platter.
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Taste: Sweet, Buttery, Nutty, Cinnamon, Cinnamon-Spiced