Nothing like a full day of baking and decorating the house with your daughter to get into the Christmas spirit! Danae and I have been creating delectable edibles since 11:00 this morning. We made Coconut Cranberry Macaroons, Banana Bread, Peanut Butter Cookies, Cream Cheese marbled cupcakes, Toffee Bars and Peppermint Snickerdoodles. Danae wanted to continue the marathon baking session by making my grandmother’s short bread but I was too exhausted. Danae will have to come back to create the infamous passed-down-through-the-family shortbread. I’m quite confident that we’ll be baking a few more times around here. When Coco comes home from university, she always wants to make Nanaimo Bars, Drew orders Hello Dollies and I always make Butterscotch Oat Thins for my brother. Yup…we will definitely be baking again! Here’s a picture of today’s goodies.
Danae found two wonderful recipes on the Internet that we decided to try and they were fantastic so I thought I would share them with you. My neighbours came over for tea this afternoon and the four of us gave both these recipes a 10! Two very different tastes but both really yummy! Enjoy!
Coconut Cranberry Macaroons
- 2/3 cup sugar
- 2 large egg whites, lightly beaten
- 1/2 cup dried cranberries, finely chopped
- Finely grated zest of 1 orange
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine salt
- 3 cups (about 8 ounces) finely shredded unsweetened coconut
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
Store macaroons in a tightly sealed container for up to a week.
2 cups sugar
2 tsp ground cinnamon
1/2 cup finely chopped peppermints or candy canes
1 cup butter, soft
2 large eggs
1 1/2 tsp vanilla extract
2 3/4 cups all purpose flour
1/4 tsp salt
2 tsp cream of tartar
1 tsp baking soda
Preheat the oven to 375F. Line a baking sheet with parchment paper.
Place 1/2 cup of the sugar in a shallow dish or bowl and whisk cinnamon to combine with it. Add in chopped peppermints. Set aside.
In a large bowl, cream together butter and remaining sugar (1 1/2 cups sugar) until fluffy. Beat in eggs, one at a time, and the vanilla extract.
In a medium bowl, whisk together flour, salt, cream of tartar and baking soda. Add to butter mixture and stir until fully incorporated.
Shape dough into 1 inch balls and roll in the peppermint sugar mixture. Place on baking sheet, leaving 2 inches between balls to allow for spreading.
Bake for about 9-11 minutes, until cookies are set and edges are very lightly browned. Cool for 3-4 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.
Makes about 4 dozen.