Cranberry White Chocolate Chip Cookies

Cranberry White Chocolate Chip Cookies

Ingredients

·    3/4 cup butter-at room temperature  

·    3/4 cup white sugar

·    1/2 cup brown sugar

·    2 eggs

·    2 teaspoons pure Vanilla

·    2 tablespoons Cointreau

·    2 1/4 cups all-purpose flour

·    1 teaspoon baking soda

·    1 teaspoon Salt

·    ½ teaspoon Nutmeg

·    1 cup dried cranberries

·    2 cups white Chocolate or good quality Vanilla baking chips

Instructions:

In a large bowl cream together the butter and sugars. Beat in the eggs, Cointreau and vanilla.

In a separate bowl, combine the flour, nutmeg, salt and baking soda. Gradually add the dry ingredients to the wet ingredients and mix well.

Lastly add in the dried cranberries and white chocolate chips. Using a tablespoon measure out a large rounded size spoonful, and place onto a greased baking sheet.

 Then.....Lick the scraper or whisk attachment, close your eyes, then savor the moment! (Then worry about salmonella poisoning)! Eek!

Bake at 375°F for 8 minutes. Cook on pan for 1 minute, then transfer to a wire rack to cool completely.

Then............take a bite!

Cranberry-Apple Herbed Stuffing

Cranberry-Apple Herbed Stuffing

1 large loaf French or other white bread
1 yellow Onion-diced
1 cup fresh flat leaf Parsley-Minced
2 ½ cups Celery-Chopped
2 large Garlic cloves-peeled (for stock)
2 fresh Garlic cloves-minced (for stuffing)
3-4 sprigs fresh Rosemary
1/8 cup fresh Sage-chopped
2-3 large sprigs Thyme
3 tablespoons Butter for sautéing veggies
3 tablespoons Butter for topping stuffing
1 quart Chicken or Vegetable stock
½ cup golden Raisins
1 red Apple-peeled & chopped into small pieces
1 cup dried Cranberries
¼ cup Olive Oil
1/8 cup green Peppercorns
Salt & Pepper to taste

Directions:

**Make ahead of time:
Cut French bread loaf (large) into large bite sized pieces. Toast at 275 degrees in oven after drizzling with olive oil. Remove once golden brown & crispy. Cool & store in large zip lock bags.

Chop all herbs. Place peppercorns, herbs, whole peeled garlic, cranberries and raisins into chicken stock over stop top & simmer on medium low heat for about 30 minutes. Season. Set aside.

Over medium-high heat, melt 3 tablespoons butter& 1/4 cup olive oil. Sauté onions and garlic until golden brown. Add parsley, celery, and apples. Cook until tender, season.

Preheat oven to 400 degrees. Butter a large, deep baking dish. In a large bowl, combine bread and veggies. Gradually add chicken stock, mixing well, until all ingredients and well combined, and bread is damp, but not soggy. Place into baking dish. Pour remaining stock over stuffing, and drizzle remaining melted butter over stuffing. Cover & bake for about 45 minutes.