Cranberry Drops

Courtesy of Fleurette Jardin
Ingredients - (Makes approx. 30 cookies).
1/2 cup, shortening,
1/3 cup, brown sugar
1/3 c. white sugar
1 egg
2 tbsp, orange juice
1 1/3 cup, all-purpose flour
1/2 tsp, ground nutmeg
1/4 tsp, salt
1 tsp, baking powder
1 cup, snipped dried cranberries, 3/4 cup, chopped walnuts
Method
(1) Preheat oven to 350F (176C).
(2) Cream together, shortening, sugars, egg, and orange juice.
(2) Add dry ingredients.
(3) Add cranberries and walnuts (including orange zest), and stir, till combined.
(4) Drop by rounded tsp. onto ungreased cookie sheet.
(5) Bake 10 minutes or until lightly browned. Transfer to wire racks to cool.
Bon Appetit!
Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
Ounces-to-grams conversions
Online Conversions
Temperatureconverter

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Feedback - contact.tcg.now@gmail.com
References
Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, dive-angel (Karin), Fleurette Jardin, flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams

Gingerbread Cookies

Older than Christmas tree, gingerbread is a well established, European Christmas tradition. Several types of gingerbread are popular, there, and some of the recipes used, remain unchanged since Medieval times.
On this side of the pond, we love gingerbread, too, particularly that in a cookie form.
Gingerbread cookies make perfect Winter choice. They are easy to make, ingredients required are simple and most likely, already present in an average pantry.
They are fun to prepare and decorate with children, and grownups, alike. Making several batches of gingerbread cookies is a good practice, too; -they age well, and will come handy to share and enjoy for weeks to come.
Believed to aid digestion, Gingerbread cookies taste divine, particularly with a glass of hot drink on a cold Winter day. Let's make some, today.

Ingredients
4 cups, flour
2 tsp, ground ginger
1 tsp, ground nutmeg
1 tsp, ground cinnamon
1/2 tsp, ground allspice
1/2 tsp, salt
1 1/2 tsp, baking soda
1 cup, light brown sugar
1 cup, molasses
1 egg
2 tbsp, lemon juice
1 cup, butter (softened)

Method
Preheat oven to 375F.
(1) Mix dry ingredients (flour, spices, salt, baking soda, and sugar) in a bowl, reserve.
(2) Cream butter, and sugar till fluffy. Add egg, molasses, and lemon juice, and beat till well blended.
(3) Gradually add dry ingredients to butter mixture, blend well.
(4) Roll the dough on a floured surface, and using cookie cutters, shape gingerbread cookies.
(5) Bake for 10 minutes or a little longer. To test, just gently press a cookie, and when it springs back, it's ready to be removed from the oven, and cooled on a wire rack.

Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can equals to 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
Ounces-to-grams conversions
Online Conversions
Temperatureconverter

Back to January Cooking Recipes page

Feedback - contact.tcg.now@gmail.com
References
Special Thanks
Special Thanks to Town & Country Gardens Contributors: bulabean, dive-angel (Karin), Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., Torley/CC 2.0 TMR Davies, W.D. Williams