I have said so many times before, I’m a cake person, not a cookie lday, and certainly not a pie woman. Or, at least I thought so… I’m sure there is a deep meaning to all of this. I never really put much thought into this matter but it feels like there’s a profound philosophical significance behind it. I’m quite sure of it. Someday, when I have the time, I will definitely sit down and analyze this to pieces. But no matter why or what, I can tell you this for sure – every home needs a cookie jar! I’m positive about that. Do you have a cookie jar at home? If you don’t have a cookie jar, you must get one. Get to it ASAP (as soon as possible). It’s truly extremely important. And there must be a cookie in there too, of course. At least one. But more than one is even better, right?
The variation I made is the cherry-almond jumbles which I changed according to what was in my pantry. It’s a no fuss recipe and if using a cookie scoop your job will be even easier. You know what? I’ll give one cookie scoop away. Yes! Let’s start the new year with gift giving. What do you think about that? Because… I really really want you to bake cookies.
I will give a medium size Oxo cookie scoop (such asthe one in the photo above), my favorite, to one lucky reader who will write a comment. What do you have to do?
Leave a comment and tell me about your favorite cake, cookie, or pie and why do you love it so much.
I really want to hear *your* voice, so a minimum of 40 comments (from all readers alltogether, on any post within the time frame) is needed for the giveaway to take place.
Time frame: starting today and ending on Sunday, January 10th, 2010. Shipping is limited to U.S. and Canada.
Dried cranberries and almond jumbles
Adapted from Real Simple magazine
Makes 28 cookies using a 1 1/2 – inch cookie scoop
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon kosher/sea salt
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup dried cranberries or cherries
1 cup sliced almond, lightly toasted* and roughly chopped
Preheat the oven to 350° F.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a mixer bowl, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Add the vanilla and beat.
With the mixer on low, gradually add the flour mixture, mixing until just incorporated. Add the dried fruit and almonds and mix well.
Make cookies by either dropping a walnut size mounds of dough using a tablespoon/s or a 1.5-inch cookie scoop (as shown in the picture above).
Bake until just beginning to brown, 20-24 minutes.
To toast the almonds, place them on a baking sheet in a 350 F oven and toast for about 8 minutes, stirring a few times, until they begin to brown and smell good.
The dough can be refrigerated, wrapped, for at least 1 hour and up to 3 days.
Store cookies in an airtight container at room temperature for up to 1 week.