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Cranberry, Pepita, & Almond Cookies

So.  Who's sick of cookies?  Besides me.  I was okay until just about...yesterday.  A furious week of creaming, gradually adding, and rounded-teaspoons-full has me all cookied out.  Not to mention there was homemade candy, cake, and even a pie created in my kitchen this week.  My mouth is now furiously rejecting any sweet that tries to make its way near it.  You know what the sad thing about that is?  I'm all cookied out on cookies that won't even make an appearance at our holiday table this year.  Bus drivers...teachers...neighbors...enjoy.  Sadly, I still have so many cookies and bars and candy "marked" and eagerly anticipating an appearance.  We'll see how I feel after a sugar free weekend.  These cookies came about after I saw Kim make some Apricot & Nut cookies w/ Amaretto icing. Tasty! She thought they'd be good using cranberries, and well...so did I!  So, I changed them up a bit, also going with pepitas instead of pinenuts...red and green, you see.  And I left off the icing.  I loved them.  Chewy and studded with sweet tart fruit and toasty, nutty things. Even if the thought of them now is making my mouth all metallic and watery.  They were totally awesome before I was cookied out.
Cranberry, Pepita, & Almond Cookies
adapted from Apricot & Nut Cookies from Giada at Home
yield ~2 dozen

½ c. unsalted butter, room temp.
½ c. + 2 Tbs. sugar
1 tsp. vanilla
good grating nutmeg
big pinch fine sea salt
1 large egg
1¼ c. ap flour
½ c. dried cranberries
¼ c. sliced almonds, toasted
2 Tbs. pepitas, toasted

Beat butter and sugar until light and creamy, ~2 mins.  Beat in the egg and vanilla.  Combine flour and salt.  Toss a tablespoon or so in with the fruit and nuts and toss around.  Gradually add the rest of the mixture to the wet mixture.  Fold in the cranberries, pepitas, and almonds.

Turn mixture out onto a sheet of parchment paper and form into a log.  Twist ends together and refrigerate for at least 3 hours, but up to a couple of days.
Preheat oven to 350° F.  Line baking sheets w/ parchment (or foil or a silpat), cut the dough into ¼" slices and place at least an inch and a half or so apart on the lined sheets.  Bake for ~15 minutes, or until they just start to turn golden around the edges.
If you wanted to, you could ice these...but I really loved the beautiful simplicity of them just as they were.


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