We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Friday, November 26, 2010

Cookie Recipe #328 - Cranberry Nut Cups

Today is the cranberry recipes finale, but what a way to end. The sweet goodness of cranberries alongside the crunchy chopped walnuts fills the cream cheese pastry cup to capacity. Pop the whole thing in your mouth at once to continue the Thanksgiving cranberry craving.

Ingredients: 1/2 cup (1 stick) butter, at room temperature, 3 ounces cream cheese, at room temperature, 1 cup all-purpose flour, 1 egg, 3/4 cup packed brown sugar, 1 tablespoon butter, melted, 1 teaspoon vanilla extract, 3 tablespoons chopped fresh cranberries, 3 tablespoons chopped walnuts.

Instructions: In a medium bowl, stir together butter and cream cheese. Mix in flour until well blended. Cover and refrigerate for at least an hour, or until easy to handle.

Meanwhile make filling: In a medium bowl, whisk together egg, brown sugar, melted butter, and vanilla. Add in cranberries and walnuts, mixing well.

Preheat oven to 325 degrees. Roll dough into 24 1-inch balls. Place balls in 2 ungreased 12-cup mini pans. With finger or back of a small spoon press dough up sides to form a cup. Distribute cranberry/nut filling evenly in all 24 cups.

Bake in preheated 325 degree oven 25-30 minutes, or until edges of cups are light brown. Allow to cool 2 minutes in pan before gently removing and transferring to wire racks with a knife or small spatula. Cool completely.

Makes 24 mini nut cups.

Submitted by Debirae on www.eons.com, 2010.

Cookies Rule!!!

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