From now to Thanksgiving, do we have a delight for you. Each week we will bring you a fun free fall project, perfect for preparing for Thanksgiving, along with a delicious morsel from a friend of AQS. This week Gina Perkes, Award-winning Longarm Instructor and AQS Author, shares her cookies:
Gina Perkes’ Holiday Cranberry White Chocolate Cookies
“These cookies are my family’s all time favorite around the holiday season. I make them at Thanksgiving and Christmas every year. My grandpa loves them so much, I always make about four dozen just for him at Christmas time. I wrap them up and put them under the tree just for him.” – Gina
Here is the recipe:
Gina Perkes’ Holiday Cranberry White Chocolate Cookies
- 1 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups quick-cooking oats
- 1 cup finely chopped pecans
- 1 cup coarsely chopped fresh or frozen cranberries
- 1 tablespoon grated orange peel
- 1 package (10 to 12 ounces) white baking chips
Directions
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, pecans, cranberries and orange peel. Stir in baking chips.
- Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Place baking sheet in the freezer for 15 minutes. Bake at 375° for 10-12 minutes or until the edges are lightly browned. Cool on wire racks. Yield: 6 dozen
Optional: If you’d like to dress up your cookies, drizzle white chocolate candy melts over the top!
Thankful Cards
Join us in making Thankful Cards. When brainstorming this project, my daughter and I couldn’t help but turn this into a group craft, perfect for a guild meeting.
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In the directions for the cookies, it says: ” Stir in the oats, raisins, cranberries and orange peel.”\
However there are no raisins in the ingredients. Instead, it calls for pecans. Could you please correct whichever is wrong?
In your recipe for the cookies . . . What measurement of raisins are added?
It does sound very good. Think I’ll try it this fall.
I’m a beginner to the quilting world. Could you share with me a sample of a design for me to sew on my convergence block? Thank You so much. Twyla
Love today’s addition. Recipe sounds delicious, but in the ingredients list you ask for pecans; and in the directions #1 you stir in raisins. Which does Gina use, or both? Both sound good, but with completely different results.
This cookie sounds great but the photo shows drizzling on top yet there is no mention of what or how it is done. Can this be reworked? I would love to make them!
Optional: If you’d like to dress up your cookies, drizzle white chocolate candy melts over the top!
Hi Judy, Twyla, & Carol. We made a typo in the original post and replaced pecans with raisins. Don’t know why…probably because Betsey loves raisins! Anyway, Gina’s recipe calls for pecans. But as with all things in the quilty and cooking world, feel free to experiment and adapt to your own personal likes and dislikes. ~ Sylvia Thomas, AQS Social Media Manager
I’m eager to try this recipe but would like to point out that “white chocolate” and “white baking chips” are not the same thing. There is no chocolate in white baking chips; a list of ingredients for Nestles and Ghiradelli white baking chips can be found on-line. White chocolate contains cocoa butter, sugar, and milk solids.
Wow!! The recipe looks delicious and I am sure they will be gracing my table soon. Thanks for sharing.
your recipe sound great but could you use almond or coconut flour in place of the AP flour. I can’t have carbs . Thank you let me know
Just found this recipe. Gonna make a trial batch, and if they pass the test, will be part of the annual in-law pot luck in Dec. I love cranberries, and there are 2 farms here in NL,Canada,.Everyone is talking about raisins????? I didn’t see any mention, just the pecans. Thanks for this recipe.