#SundaySupper White Chocolate Cranberry Cookies
Every year I make these cookies for my oldest son, Tommy. He loves them and I always change the recipe a bit and he does not mind. This year I wanted to add fresh cranberries and it turned out tasty!
When the teens were younger I would go through this whole ordeal of making cookies, watching Christmas movies, and having hot chocolate. We would then set out the cookies for Santa, not that I did not already have enough sweets, and then they would push off to bed.
Many things have changed now, such as we do our gifts on Christmas Eve. Though one tradition still remains and that is the white chocolate cranberry cookies. They just scream Christmas!
For a bit more spice you may add in some cinnamon and clove. It’s all up to you and your creative side 
Ingredients
Instructions
Preheat oven to 325F.
In a medium bowl, combine flour, baking soda, and salt. Whisk until fully combined; to aerate.
Melt butter completely in a microwave safe bowl. In a large bowl using an electric mixer, cream together the brown sugar, white sugar, and melted butter. Beat in the vanilla and eggs. Continue beating until batter is light and creamy. In increments, add in flour mixture, mixing after each addition.
Add in white chocolate chips and cranberries; mix well.
Roll the cookies into 1/2 balls and place on cookie sheet lined with parchment paper. These cookies spread . You want to make sure to make the cookie balls small. Place a dozen to a sheet.
Bake for 15 minutes until the edges are a light golden brown. Cool on baking sheet for a few minutes and then remove to a cooling rack. Allow to cool completely.
http://mooshujenne.com/white-chocolate-cranberry-cookies/Breakfast
- Eggs Benedict by Cindy’s Recipes and Writings
- Holiday Cream Cheese Tea Ring by That Skinny Chick can Bake
- Cinnamon Streusel Coffee Cake by Small Wallet Big Appetite
Appetizers & Snacks
- Chicken Liver Pate by Tora’s Real Food
- Bindaetteok {Mung Bean Pancakes}by Kimchi Mom
- Crab and Asparagus Soup by The Urban Mrs.
- Roasted Chestnuts by Curious Cuisiniere
Sides
- Potato Salad {Schwaebischer Kartoffelsalat} byGalactopdx
- Italian Orange Salad by Shockingly Delicious
- Sweet Potato Casserole by Magnolia Days
- Lightened up Twice Baked Mashed Potatoes by Real Nutrition
- Carrots au gratin by Juanitas Cocina
Main Dishes
- Char Siu Bao – Chinese Roast Pork Buns by
The Girl In The Little Red Kitchen
- Christmas Eve Pizza & Martinis by The Webicurian
- Savory Crepe Cake by Vintage Kitchen Notes
- West Indian Curried Goat by The ROXX Box
- Pot Cheese and Potato Cheese Pierogies by
Cupcakes and Kale chips
- Seafood Gumbo and Grilled Oysters: A Louisiana Christmas
Tradition by the Catholic Foodie
- Mom’s Paella by Yummy Smells
- Portuguese inspired Chorizo Crown Pork Roast by
The Family Foodie
- Dorie’s Chicken in a Pot by Gotta Get Baked
- New Year’s Eve Buckwheat Noodles with Mochi by The Ninja Baker
- Crab Cakes for Christmas Eve by Daddy Knows Less
Desserts
- Pizzelles {Italian Wafer Cookies} by Chocolate Moosey
- Fudge by Dinner Dishes and Desserts
- Orange Refrigerator Rolls by The Wimpy Vegetarian
- Crescent Cookies by Cookistry
- Christmas Stollen by Hezzi D’s Books and Cooks
- #GlutenFree Cookies for Santa by The Cooing Underwriter
- Pfeffernusse by The Foodie Army Wife
- Creme De Menthe Cake by I Run for Wine
- Panettone Bread Pudding by the Country Girl in the Village
- Spiced Gingerbread Gooey Butter Cake | A twist on a St. Louis
Favorite by Daily Dish Recipes
- Chocolate Gingerbread Layer Cake with Eggnog Cream Cheese by
Crispy Bits and Burnt Ends
- Jamaican Christmas Pudding by Lovely Pantry
- White Chocolate Cranberry Santa Cookies by Mooshu Jenne
- Christmas Tree Cookies by Damn Delicious
- Old Fashioned Lady Fingers {Creamhorns} by The Meltaways
- Rose Milk Almond Falooda {Indian Dessert Drink} by
Sue’s Nutrition Buzz
Drinks
- Wine Pairings by ENOFYLZ Wine Blog
- Cinnamon Infused Hot Chocolate with Southern Comfort Whipped
Cream by Mama Mommy Mom
- Mint Chocolate Cocoa by Mama’s Blissful Bites
Finnish Piparkakku Pomegranate – #FBCookieSwap
Today I’m participating in the 2nd Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen! I am featuring my Finnish Piparkakku cookies.
The Great Food Blogger Cookie Swap brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year’s cookie swap. Rinse and repeat.
This year #FBCookieSwap is partnering with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.
I was lucky to have three very creative bloggers send me some delicious cookies.
Main Line Feast sent Toblerone Cookies that were very scrumptious! My oldest son said these were his favorite with lots of flavor.
A Chronic Venture baked Pistachio White Chocolate Chip Cookies that my middle son insists he needs the recipe for. He loves pistachios!
AnnaDishes set us two sets of cookies, one a super soft sugar cookie and White Chocolate Cranberry Walnut cookies. Anna, how did you know I like cranberries?! I also added the lovely Christmas card to our display
Here is my recipe that I sent out to my three bloggers which are listed below the recipe with the cookies they shared with their three bloggers.
First, here is a picture of how the batter should look when mixed so that you know what the consistency should look like.
Cut the cookies out with any shape you would like. I think hearts show the love of the season. Lightly dust with water to remove flour if you feel the need to have them look perfect. See OXO’s adorable “Be a Good Cookie” spatula and the monies help with kids’ cancer.
Bake for 5 minutes and cool before you ice them.
Ice those bad boys and decorate with pomegranate.
Then bag them with cute gingerbread bags!
Ingredients
Instructions
Mix molasses, dark brown sugar, and spices in the bowl of a mixer with paddle attachment. Add in the stick and a half of butter and mix for about 1 minute. Add in flour and baking soda and while mixing add one egg. Let the dough rest in fridge over night. This will help enhance the spices. Roll the dough on floured table top and use any kind of cookie cutter you prefer. Place cookies on baking tray and bake for 5 minutes at 425 degrees F. Let cool on rack before icing.
Mix half a bag of powdered sugar with three tablespoons of rum in the stand mixer fitted with the paddle attachment. Add more coconut rum as needed until mixture becomes like a paste or glaze. Dip cookies in glaze or paint cookies with glaze with a brush. Add pomegranate and let dry.
http://mooshujenne.com/finnish-piparkakku-w-pomegranate/Please check out the recipes of bloggers that I sent cookies to!
Sweet Remedy Peanut Butter and Chocolate Chip Oatmeal Cookies
Valerie’s Kitchen Chocolate Pecan Truffle Cookies
NickStirs Pomegranate Butter Cookies
Thank you ladies it was a blast!
No Shave November – Mustache Cookies
During November each year, Movember is responsible for the sprouting of mustaches on thousands of men’s faces, in the US and around the world. With their Mo’s, these men raise vital awareness and funds for men’s health issues, specifically prostate and testicular cancer initiatives. For more information on Movember please check out the site. Below is a recipe for sugar cookies that I used on the No Shave November mustache cookies.
My teenage sons’ school, Media Arts Academy, all month have been raising awareness by not shaving. The girls at the school are wearing fake mo’s for $1 and raising money for the movement. To contribute to the fun I made over 150 mustache cookies and I thought I would share them will my readers.
Before they were iced.
After we iced them. After a few dozen we just started slapping icing on as it was getting pretty late and we were tired!
For the cookie recipe I used please visit Brown Eyed Baker and and for the icing please visit Bake 350.
I used Cookie Cutter Company’s mustache cookie cutter that can also be turned upside down and used to make a Mardi Gras mask. They are my go to place to order cookie cutters as I love metal cookie cutters. It is a pain to use plastic cookies cutters. They tend to stick to the dough making the cookie cutting process the worst ever. Currently, I have about eight of there cookie cutter with a growing collection. Before collecting the mother load of cutters it in my best interest to look for some type of cookie tackle box. Something to place the cutters and icing tips in to un-clutter my kitchen drawers. Do you have a sacred place that you store your cookie goodies in? If so, I would love to hear where you store them.
Cap’n Crunch Cookies
Everyone in my household simply loves Cap’n Crunch. For a few years now, I have been baking some simple cereal cookies out of cake mix and cereal. The cookies are good but the texture was soft and just not like a traditional cookie. The creativity bug hit me smack dab in the face. Ooh! What if I took a butter cookie (basic) recipe and just tossed in Cap’n Crunch! To my surprise, I manage to have them come out perfect the first time. Pure luck!
I sent these bad boys to a few guy friends of a friend for taste testing. Hopefully, they will comment here and let us all know their opinion on these super dunking cookies.
After completing these cookies and being oh so proud of myself, watching everyone devour them, I headed over to Cap’n Crunch’s website to see that they actually have a different recipe. Yes, folks this is not their recipe. I am in the future planning on trying the Cap’n Crunch French Toast!
The perfect dunking cookie
Ingredients
Instructions
Preheat oven to 325F.
In a medium bowl, combine flour, baking soda, and salt. Whisk until fully combined; to aerate.
Melt butter completely in a microwave safe bowl. In a large bowl using an electric mixer, cream together the brown sugar, white sugar, and melted butter. Beat in the vanilla and eggs. Continue beating until batter is light and creamy. In increments, add in flour mixture, mixing after each addition.
In a small bowl, crush 1 cup of the Cap'n Crunch with a potato masher. If you do not have a potato masher, put the Cap'n Crunch into a small zip lock bag and smash. Add crushed Cap'n Crunch to the dough mix, stirring by hand. Then add in the other cup of non-crushed Cap'n Crunch and mix well by hand.
Roll the cookies into 1/2 balls and place on cookie sheet lined with parchment paper. These cookies spread a lot. You want to make sure to make the cookie balls small. Place a dozen to a sheet.
Bake for 15 to 17 minutes until the edges are a light golden brown. Cool on baking sheet for a few minutes and then remove to a cooling rack. Allow to cool completely.
http://mooshujenne.com/capn-crunch-cookies/Biscotti
Please join Mooshu Jenne and the FN Dish – Fall Fest at Food Network for a Virtual Cookie Swap. You can join us on Twitter with the hashtag #pullupachair.
For the Virtual Cookie Swap, I would love to share with you a simple Biscotti recipe. I love this recipe because it makes fantastic gifts. Just drizzle a little chocolate over the Biscotti, throw them in a bag, and put them in a basket or mug with a hot chocolate packet. For a little more oomph just add some chocolate covered spoons.
Ingredients
Instructions
Preheat your oven to 375F.
In a large bowl cream the sugar and butter together until fluffy. Add the eggs and extract. Whisk in the flour, baking powder, and salt together in a separate bowl. Add it gradually to the large bowl with sugar mixture and beat well until a dough forms. If you would like to add in cranberries or chocolate chips you can before the next step.
Turn the dough out onto a lightly floured work surface and rub your hands with a little flour. Divide the dough in two and form each half into a log. Take the log and lay it on your baking sheet that is lined with parchment paper. Press the log to be about 4 inches wide and the length of the baking sheet. Bake until lightly browned and small cracks form on top, about 25 minutes. Remove from oven and slice on the diagonal in 1/2 inch slices; careful as they will still be hot. Place them flat on the backs and cook for another 5 minutes. After five minutes flip them over and cook for another five minutes. Cool and cover with melted chocolate or serve as is.
http://mooshujenne.com/biscotti/
For more Fall Fest Recipes please visit the FN Dish – Fall Fest on Food Network or check out the list below for more recipes from the Virtual Cookie Swap.
What’s Gaby Cooking: Peppermint Bark Chocolate Cookies
CIA Dropout: Walnut Wimpy Balls
And Love It Too: Snowball Cookies (Grain-Free, Dairy-Free and Vegan)
Taste With The Eyes: Olive Oil Oatmeal Cookies
Jones Is Hungry: A Cookie for Chocolate Lovers
From My Corner of Saratoga: Gooey Butter Cookies
The Sensitive Epicure: Speculaas Dutch Windmill Cookies
Napa Farmhouse 1885: Salted Chocolate & Dulce de Leche Fudge
Virtually Homemade: Chocolate Mint Snowballs
Sweet Life Bake: Polvorones de Chocolate
Daily*Dishin: Cherry Topped Cream-Drop Cookies
FN Dish: Peanut Butter-Chocolate Chip-Bacon Cookies
Thursday Night Dinner: Peppermint Bark Cookies
Dishin and Dishes: Pecan Sandie Thumbprints With Cherry Frosting
Cooking With Elise: Sweet and Salty White Chocolate Cranberry Oat Cookies
No Flour Reese’s Peanut Butter Cookies
After eating my first no flour peanut butter cookie I have decided I will never go back! Flour really does bland out peanut butter cookies and it makes them crunchy. Ewe! I just cannot handle crunchy cookies. I like the edge to have crispiness to it and the centers to melt away in your mouth.
My son and I, he is 14, had fun making Halloween cookies. I just love to tease him about the time he made chocolate chip cookies and he thought the recipe stated that the salt was 2 cups. Oi! Was it funny when my family went to dig in. Needless to say we double check now. In fact, two nights ago when we made these cookies, we explained that salt should never be more then a teaspoon to a tablespoon in any recipe. I promise you though he will always read the recipe at least twice. Ha Ha!
Ingredients
Instructions
Preheat oven to 350 degrees. In a large mixing bowl, add in sugar, peanut butter, and eggs. Mix well till mixture is well integrated and thick. Stir in mini Reese's pieces. Roll small balls of dough and flatten with your hand to the size of what you would prefer the cookies to be.
Line your baking sheet with parchment paper and set cookies 1/2 inch apart. Bake for 10 to 12 minutes till the sides are lightly brown. They will be tender when you remove them. It is best to pull them and let cool then move to a tray or cooling rack.
http://mooshujenne.com/no-flour-reeses-peanut-butter-cookies/Peanut Butter Cookies
Peanut Butter cookies are simple and the ingredients are inexpensive. This recipe makes about 4 dozen cookies. Perfect for Santa!
I couldn’t keep V out of these cookies!
Ingredients
Instructions
Preheat oven to 350 F degrees. In a large bowl mix eggs and sugar. Blend in peanut butter. Make small round balls and place them on a cookie sheet with parchment paper. Push lightly with fork one direction and again a different direction to make the designs in the top. Bake for 10 to 12 minutes.
http://mooshujenne.com/peanut-butter-cookies/
Fruity Pebble Cookies
My favorite cookie! It’s so festive and good to make any time of year. Enjoy!
Ingredients
Instructions
Preheat oven to 350F degrees. Beat cake mix, oil, water and egg in a large mixing bowl. Stir in the fruity pebbles. Drop a tablespoon of dough per cookie at 2 inches apart on to a nonstick baking sheet lined with parchment paper. Bake for 10 minutes or until cookies begin to brown.
http://mooshujenne.com/fruity-pebble-cookies/Iced Eggnog Cookies
We are having a Sweet Swap Holiday Party tomorrow. I just wanted wanted to make a holiday cookie that had a traditional flavor but not something so common. My family LOVES eggnog. So I thought surely there has to be a eggnog cookie recipe on the net somewhere. There was of course, but all were these crunchy cookies. I am not a fan of crunchy cookies. I needed something soft and light. Something similar to a Italian butter cookie. After some mix matching of cookies recipes I dived in, in hopes that this would turn out to be a good cookie. It really is! My daughters eyes fluttered as she bit into it. So next up was my guy and he did the same thing. By the time I got them fully cooked my family ate over a dozen cookies! So here is the recipe. I hope you all enjoy it as much as we do. I will post up the Fruity Pebble cookies tonight.
Ingredients
Instructions
Preheat oven to 350 degrees. Put parchment paper on cookie sheets. Cream together the butter and sugar until smooth. Stir in the egg and eggnog. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into the sugar mixture. Round and flatten your cookies to just under the size you would like. They will swell a little. Bake for 10 minutes until lightly brown on edging. Allow cookies to cool completely.
To prepare icing, put the confectioners’ sugar and nutmeg into a small bowl. Stir in a little eggnog and 1 tsp vanilla bean paste and whisk. Add a little eggnog at a time till desired consistency is reached. Should be runny but thicker. Spread onto cooled cookies. Decorate with sprinkles if desired.
This recipe makes about 6 dozen cookies depending on the size you create them.
http://mooshujenne.com/iced-eggnog-cookies/
