Not too long ago I received an email from Sam of Oh! Nuts. He wanted to send me some of their product to try out. I promptly responded in just a few days later I had had this box with a generous sample of their products. I received a full pound each of Jumbo Raw Georgia Pecans, California Medjool Dates, and Dried Cranberries. I started thinking about what recipes I could use these in, or better yet, what could I create on my own with these ingredients. Today I am going to share with you what I did come up with for the Dried Cranberries. The dates and pecans can wait their turn. 😉
Its the time of year when I start to think about my Nanny Mae’s filled cookies. It seems I remember Christmas as the time of year I always loved to eat them. She would fill her cookies with a date or raisin filling (both of which I totally love!).
I made them last year and used a mixture of raisins and dates. That is when I found out Grumpy didn’t care for date or raisin filled cookies. However, I know that Grumpy loves white chocolate and dried cranberries (his ultimate trail mix from Wal-mart is one that includes both!). So, I thought why not make a filling that uses craisins, almond extract, coconut, and white chocolate? Surely he will be crazy about these, right?
White Chocolate Cranberry Filled Soft Cookies
Nanny’s recipe revised
For the cookie:
3/4 cup softened butter
1 cup sugar
1 cup brown sugar
1-1/2 teaspoon vanilla
1 teaspoon baking soda
4 teaspoons baking powder
1/2 teaspoon salt
6-1/2 cups flour
3/4 cup sour milk (you can sour the milk by mixing a tablespoon of lemon juice with milk)
1-1/2 cup applesauce
1-1/2 cup craisins
1/2 cup brown sugar
1/3 cup water
3/4 cup coconut
1 cup white chocolate chips
4 teaspoons butter
Mix the first 5 ingredients together. Set aside. Stir dry ingredients together in separate bowl. Add dry ingredients to wet ingredients alternately with mil. Chill dough. Meanwhile, make the filling:
Mix applesauce, craisins, brown sugar, water in medium sized saucepan and cook until thickened. Remove from heat and add butter, coconut and almond extract. Cool.
When cool, stir in white chocolate chips.
Roll cookie dough, cut into circles. Place circles on cookie sheet. Place 1 tablespoon of filling on top of cookie. Cover with another cut cookie and press edges with fingers (or fork). Bake at 350 until slightly brown (8 – 10 minutes).