The winning recipes from our “Crantastic Cookie Recipe Contest” provided an amazing array of fabulous cranberry cookie recipes. Our judges had an extremely hard time choosing only three winners!
Congratulations to Maribeth Evendrow for winning first place with her “Orange Craisins Macadamia Cookies” (recipe below), Roxanne Chan for her second place “Chocolate Cranberry Cookies” and to Suzette Zara for her “Crantastic Cranberry Pecan Chip Cookies”. All the winners receive prizes from the WCDC and have their recipes featured in our “Cranberry Chatter” newsletter and on our website! Click for the full recipes of all this quarter’s winners. To enter our current recipe contest, please click here for all the details!
Maribeth’s “Orange Craisin Macadamia Cookies”
1c. Butter 2 Eggs
3c. Flour 1tsp Salt
1c. White Chocolate Chips 1 1/2 c. Firmly packed brown sugar
1 tsp vanilla 1 tsp.baking soda
1c. Orange Craisins 1c. Macadamia nuts chopped
Directions: Cream butter, sugar, eggs, and vanilla. Mix in all dry ingredients and then the Craisins, chips and nuts. Bake at 375 for 9-11 minutes.
Makes 2 dozen cookies
2nd Place Roxanne’s “Chocolate Cranberry Cookies “
1 1/2 cups sugar
1 cup vanilla flavored yogurt
1/4 cup canola oil
1 egg, lightly beaten
1/2 tsp vanilla extract
1 1/2 cups sifted cake flour
1 cup unsweetened cocoa powder
1/2 tsp baking soda
3/4 cup sweetened dried cranberries
1/4 cup mini semi-sweet chocolate chips
In a large bowl mix together the sugar, yogurt, oil, egg and extract till well blended. In a medium bowl combine the flour, cocoa powder, baking soda, cranberries and chocolate chips till well mixed; add to the liquid ingredients. Mix well. Drop the dough by heaping Tbsp onto parchment paper lined baking sheets. Bake at 350 degrees 12-14 minutes or till the tops spring back when lightly touched. Cool on wire racks. Makes about 2 dozen. To serve sift powdered sugar over top if desired.
3rd Place Suzette’s “Crantastic Cranberry Pecan Chip Cookies”
1 cup dried cranberries, chopped
3/4 cup pecans, chopped
3/4 cup white chocolate chips
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1½ tablespoon vanilla extract
1 large egg
1½ teaspoons baking soda
1½ cups all-purpose flour
Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a medium bowl, stir together cranberries, pecans and chips; set aside. In a large mixing bowl, using electric mixer, cream together butter, brown sugar and granulated sugar; mix until smooth. Add vanilla and egg; mix well. In a small bowl, sift together baking soda and flour. Slowly spoon flour mixture into butter mixture, until completely combined. Gently stir in the cranberries, nuts and chips. Using tablespoon, drop batter by heaping spoonfuls (about 2 tablespoons per cookie, 2 inches apart), onto lined baking sheets. Bake one sheet at a time, until cookies are lightly golden brown on top, with edges set, about 10-14 minutes. Cool on sheet about 5 minutes, then transfer to wire rack to cool. Cookies will keep well for up to 2 weeks in airtight container. Enjoy!
2 dozen cookies