Squash Spice Nut Chocolate Cranberry cookie Recipe
A combo of flavours enhanced with squash and spices introduced this cookie. Chocolate, cranberries and nuts join in to offer an exquisite bite.
For a dedicated post...refer to:
http://www.foodessa.com/2013/11/squash-spice-nut-chocolate-cranberry.html
Canadian | |
Servings: 28 cookies |
Ingredients
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Directions
- . Pre-heat the oven to 350F. Position the rack in the center of the oven. Prepare 2 large Silicone or parchment lined baking sheets.
- . > WET: In a medium bowl, whisk ALL wet ingredients together until combined. Set aside.
- . > DRY: . In another large bowl, combine ALL dry ingredients. Give this mix a good whisk and make a well in the center.
- . Then, pour in the wet mix. Use a strong spatula to gently combine both mixes until there are no traces of flour. Do not over mix. The cookie dough will be slightly thick and somewhat sticky.
- . ASSEMBLE: With the aid of a medium size (#30) ice-cream scoop, pack and level the cookie dough. Place 14 mounds about 2 inches apart per baking sheet. Note: A heaping tablespoon can also be used to drop dough onto the cookie sheet.
- . BAKE one cookie sheet at the time for no more than 16 minutes. Remove the cookies from the oven and let them rest for 2 minutes before transferring to a rack to cool off completely.
- . STORAGE: It's best to store them into the refrigerator for a maximum of 4 days. Otherwise, it's best to freeze them within parchment paper and into a freezer bags. Re-heat at a low temperature for about 10 minutes every time you take some cookies out.
- . Flavourful wishes from Claudia's kitchen...Foodessa.com