Cranberry Icebox Cookies

Christmas Cookie Countdown Day 5 – Cranberry Icebox Cookies

I am on Day 5 of my Christmas Cookie Countdown, and I think today’s cookie is one of my favorites from this year’s batch of new cookies. I found this recipe in the Taste of Home Best Loved Cookies magazine. I’m on an icebox cookie kick this year. The convenience of a dough you shape into a log and store in the refrigerator or freezer can’t be beat. I made the dough for Cranberry Icebox Cookies in late November, and have been brining out the logs as needed this Christmas season.

This cookie has become my favorite due to its soft texture and sweet and tart flavor. My daughter likened the cookie to a scone. I’m not sure that is entirely accurate, but it is a special tender little cookie.  

Cranberry Icebox Cookies 
Adapted from Taste of Home Best Loved Cookies.  
Printable Recipe 
3 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 ¼ cup butter, softened
1 cup packed brown sugar
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup chopped walnuts
2 cups chopped fresh or frozen cranberries

Whisk together the flour, baking powder, salt and baking soda in a medium bowl. Set aside.

In the bowl of an electric mixer, cream together butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extracts.

Gradually add the flour mixture to the butter mixture, and mix until just combined. Stir in walnuts. Carefully stir in the cranberries. Shape the dough into three 7-inch rolls, and wrap each roll in plastic wrap and refrigerate for 4 hours or overnight. Dough can also be frozen for up to one month.

Preheat the oven to 350°F. Cut dough into ¼ inch slices and place 1 inch apart on baking sheets lined with parchment paper. Bake for 10-12 minutes or until golden brown. Cool on wire racks. Makes 5 ½ dozen.

Christmas Cookie Countdown Day 1 - Pecan Tassies
Christmas Cookie Countdown Day 2 - Chocolate-Orange Crackles
Christmas Cookie Countdown Day 3 - Molasses Crinkles
Christmas Cookie Countdown Day 4 - Peppermint Patty Fudge

Cranberry Salsa

I am writing this blog post between shopping, baking and car repair (just my seat heater, luckily), so I have to be quick, but I wanted to share this recipe for Cranberry Salsa with you.  A co-worker brought Cranberry Salsa for our holiday potluck, and I couldn’t get enough.   I made it for a dinner party I had on Sunday night, and my guests couldn't get enough, so I knew I needed to share it with you. 

The Cranberry Salsa is tangy, sweet and spicy.  The combination of green onion and cilantro works great with the cranberries giving the tart cranberries a surprising freshness that is missing in traditional sauce.  Cranberry Salsa will make a great appetizer for your holiday get together.

If you are interested:  I served  Simply Recipes' Chili Verdi (great recipe!) with rice and beans and cilantro slaw for my dinner party on Sunday. 

Cranberry Salsa
Printable Recipe
 Adapted from whatscookingamerica.net
1 12-ounce bag fresh cranberries, rinsed and picked through for soft or bruised fruit.
¼ cup minced green onions
2 small jalapeno peppers, stemmed, seeded and chopped
½ cup granulated sugar
¼ cup chopped cilantro
2 tablespoons finely grated fresh ginger
2 tablespoons fresh lemon juice
2 8-ounce packages cream cheese

Place cranberries in the bowl of a food processor and pulse until finely chopped (stop before the cranberries turn mushy.)  In a large bowl mix together the cranberries, green onions, jalapeno, sugar, cilantro, ginger and lemon juice.  Cover and refrigerate for at least 4 hours. 

Arrange the cream cheese on a serving platter and cover with the salsa.  Serve with crackers.

Cranberry Upside-Down Cake

Now that I’m an adult time seems to fly by more quickly every year.  This past year was no different, and I can’t believe I’ve been blogging for a year now.  I had wanted to celebrate this anniversary with more pomp and circumstance, but I didn’t have the energy.  I have been under the weather for over a week.

I did manage to bake a cake today.  Not your typical rich frosted birthday cake, but a cake that is more like a pie masquerading as snack cake.  The cranberry topping is fruity and tart with the cake adding a slight sweetness.  I was inspired to make this cake by a picture of a Cranberry Upside-Down Cake by Alice Waters in Eating Well.  Alice’s topping looked good, but her cake seemed fussy.  I liked the Apple Upside-Down Cake I made from Cook's Illustrated, so I changed the recipe to incorporate some of the healthier ingredients in Alice’s cake.