Monday, 23 December 2013
Christmas is here! My shopping is done, and so is my wrapping! Just a bit more work to do in the kitchen and I'll be all set. I am looking forward to spending some relaxing time with my family, and am especially looking forward to lots of cuddles with my little Emperor and our new family addition, Little A. The Emperor knows a bit more about Santa this year, and I can't wait to see his face as he opens his gifts on Christmas morning.
Most years I make gingerbread as it tastes great and makes a nice gift. However, as much as I love gingerbread, I don't love making it in 30-something degree heat with high humidity! The dough is difficult to work, and you have to refrigerate the dough a number of times in order to keep your cookies in shape.
These cookies are a great Christmas alternative. The fact that they are so quick an easy too is a bonus. Here is the recipe so you can leave some out for Santa before you go to bed on Christmas eve ;)
Cranberry, White Chocolate and Macadamia Cookies
an adapted recipe from 'The Sweet Life' by Kate Bracks
125g butter, at room temperature, chopped
150g caster sugar
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated orange zest
260g self-raising flour
80g white chocolate, chopped into chunks
50g macadamias, roughly chopped
50g dried cranberries (craisins)
1. Preheat the oven to 175 degrees celcius. Grease two large baking trays and line with baking paper.
2. Combine the butter, sugar, vanilla and orange zest in the bowl of an electric mixer and beat until pale. Add the egg and beat until well combined, scraping down the bowl as necessary. Sift the flour into the bowl and mix until just combined.
3. Add the chocolate, macadamias and cranberries to the mixture and mix it through.
4. Gather the dough together and roll level tablespoons of mixture into balls. Place onto the prepared trays, allowing space for spreading.
5. Bake for 12-15 minutes until golden (12 minutes will make them slightly softer, 15 minutes will give you crispier cookies). Leave on trays for 5 minutes before transferring to a wire rack to cool completely.
Note: These can be stored in an airtight container for up to 1 week. The dough (before it is cooked) can be rolled into balls and frozen for up to 3 months.
Tell me, dear readers, how are your final Christmas preparations going?