Nancy Baggett is the author of
the best-selling International Cuisine
The International Chocolate Cookbook, which was named best dessert cookbook
by the International Association of Culinary Professionals. Her articles have
appeared in Gourmet, Food and Wine, Bon Appetit, and Ladies' Home Journal.
These recipes are from her cookbook...
"The All-American Cookie Book".
Iced Cranberry White
Chocolate Drop Cookies
This recipe makes 35 to 40
2 1/2-inch cookies
Cranberries and white chocolate
may at first seem an unexpected combination,
but the interplay of boldly flavored fresh cranberries, chewy dried cranberries,
and creamy white chocolate is quite enticing. These are great served at
Thanksgiving and Christmas, but she keeps cranberries in the freezer and
makes them all winter long.
The Basic Cookie
1) 1 2/3 cups All-purpose Flour
2) 1 tsp. ground Cinnamon
3) 1 tsp. Baking Powder
4) 1/4 tsp Baking Soda
5) 1/4 tsp. Salt
6) 1 cup (2 sticks) unsalted butter - slightly softened
7) 1 cup packed light Brown Sugar
8) 1 1/4 tsp. finely grated Orange Zest (the colored part of the skin)
9) 1 large Egg
10) 2 1/2 tsp. Vanilla Extract
11) 1 1/2 cups (6 oz.) chopped Pecans
12) 1 1/2 cups (6 oz.) dried sweet Cranberries
13) 1 1/3 cups (about 8 oz.) top-quality White Chocolate Morsels
14) 1/2 cup Cranberries - fresh or frozen - thawed and chopped
1) Preheat the oven to 350 degrees f. Grease several baking sheets or coat
with nonstick spray.
2) In a medium bowl, thoroughly stir together the flour, cinnamon, baking
powder, baking soda, and salt. Then set aside.
3) In a large bowl, with an electric mixer on medium speed, beat the butter
until lightened. Add the brown sugar and orange zest and beat until
well blended, about 2 minutes more. Add the egg and vanilla and beat
until very light and fluffy, about 1 1/2 minutes more.
4) Beat or stir in the flour mixture until evenly incorporated. Stir in the
pecans, dried cranberries, white chocolate morsels, and chopped cranberries
until evenly incorporated.
5) Drop the dough onto the baking sheets by heaping measuring tablespoons,
spacing about 2 3/4 inches apart.
6) Bake the cookies, one sheet at a time, in the upper third of the oven for
8 to 11 minutes, or until lightly tinged with brown all over and just firm
when pressed in the centers. Reverse the sheet from front to back halfway
through baking to ensure even browning.
7) Transfer the sheet to a wire rack and let stand until the cookies firm up
slightly, 1 to 2 minutes. Using a spatula, transfer the cookies to wire racks.
The Icing (optional)
1) 1 cup powdered Sugar - sifted after measuring if lumpy
2) 1 tbs. fresh Lemon Juice
3) 1/8 tsp. Vanilla Extract
4) 2 to 4 tsp. Water
1) In a small bowl, stir together the powdered sugar, lemon juice, vanilla and
2 to 4 teaspoons water to yield a slightly runny icing.
2) Set the wire racks with the cookies over wax paper to catch drips.
3) Using a spoon, immediately drizzle the icing back and forth over the warm
cookies, until lightly decorated.
4) Let stand until completely cooled and the icing completely sets, at least 1 hour.
The cookies can be stored in an airtight container
for up to 2 weeks or can be
frozen for up to 1 1/2 months.
This recipe makes 16
1) 2 oz. unsweeted Chocolate - broken up or coarsely chopped
2) 1/2 cup (1 stick) unsalted Butter - slightly softened
3) 1 cup Sugar
4) 2 large Eggs
5) 1/2 cup All-purpose White Flour
6) 1/2 cup (2 oz.) chopped Walnuts or Pecans
7) 1/4 tsp. Salt
1) Preheat oven to 350 degrees f.
2) Lightly grease an 8-inch square baking pan or coat with nonstick spray.
3) Line the pan with aluminum foil, letting the foil overhang two opposing
sides of the pan by about 2 inches. Grease or foil or coat with nonstick
4) In a small, microwave-safe bowl, microwave the chocolate on 50-percent
power for 1 minute. Stir well. Continue microwaving on 50-percent power,
stirring at 30-second intervals. Stop microwaving before the chocolate
completely melts, and let the residual heat finish the job. (Alternately, in
a small heavy saucepan, melt the chocolate over lowest heat, stirring
frequently. Be very careful not to burn. Immediately remove from the
heat.) Let the chocolate cool to when it's just warm.
5) In a medium bowl, with a wooden spoon, mix together the butter and
sugar until well blended and smooth. Stir in the chocolate until evenly
incorporated. Stir in the eggs, then the flour, walnuts or pecans, and
salt, until evenly incorporated. Turn out the batter into the baking pan,
spreading to the edges.
6) Bake in the middle of the oven for 19 to 23 minutes, or until a toothpick
inserted in the center comes out clean. Transfer the pan to a wire rack
and let stand until the brownie is completely cooled. Refrigerate until
7) Using the overhanging foil as handles, transfer the brownie to a cutting
board. Carefully peel off and discard the foil. Using a large sharp knife,
cut the brownie into 16 squares. Wipe the knife clean between cuts.
8) Store in an airtight container for up to 4 days or freeze for up to 1 month.
If freezing, leave the browie slab whole, then cut into squares when