14 December 2013

Thank you to all that visited the Woodbound on the Currier and ives Cookie Tour today! Below is the recipe for our cookie. Enjoy!

Snowy Nuts and Berries

1 cup peanut butter

½ cup butter, softened

½ cup plus ½ tablespoon shortening

1 cup granulated sugar

1 cup packed brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

2 eggs

1 teaspoon vanilla

2 ½ cups all purpose flour

1 cup peanuts, chopped (optional)

½ cup dried cranberries

1/3 cup white chocolate chips

1. Preheat oven to 375°F. In mixing bowl beat peanut butter, butter and shortening with an electric mixer on medium speed for 30 seconds. Add the granulated sugar, brown sugar baking soda and baking powder. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, cranberries and, if desired, peanuts.

2. Drop by tablespoon 2 inches apart on an ungreased baking sheet. Flatten by making crisscross marks with the tines of a fork.

3. Bake for 7-9 minutes or until bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack to cool.

4. Once cool, microwave white chocolate ships and shortening in 20 second intervals to keep liquid. Drizzle over cookies.