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Wednesday, October 6, 2010

Sandwich, MA Bed & Breakfast Cookie Recipe

Guests at our Sandwich Bed and Breakfast love the afternoon treats that we serve. Most often it is fresh baked cookies. The aromas that waft through the Inn when these cookies are in the oven are killer. If guests are checking into the Inn as these cookies come out of the oven, they can't resist putting down their bags and grabbing one...or three.

For those of you who have enjoyed these cookies at our Inn, you can now bake them for your family and friends. If you are going to a "cookie swap" during the holidays, you will be a star with these babies.

Cranberry and White Chocolate Chip Cookies

Preheat oven to 350 degrees F. Prepare several cookie sheets.
Cookies ready for the oven.
One and two-thirds cups all-purpose white flour,
1 teaspoon ground cinnamon,
1 teaspoon baking powder,
Quarter teaspoon baking soda,
Quarter teaspoon salt,
1 cup of unsalted butter, slightly softened,
1 cup of packed light brown sugar,
1 tablespoon of orange marmalade,
1 large egg,
Two and a half teaspoons of vanilla extract,
One and a half cups of chopped pecans ( I use roasted, salted pecans),
2 cups of dried cranberries (I use the orange cranberries from Trader Joe’s)
One and a third cups of top-quality white chocolate morsels (I use Ghirardelli).

In a medium size bowl stir together thoroughly the flour, cinnamon, baking powder, baking soda, and salt.

In a large bowl beat the butter on medium speed until soft and fluffy.


Add the brown sugar and orange marmalade and beat until well mixed.
Add the egg and vanilla extract and beat again until very fluffy.
Beat in the flour mix until evenly blended.

Stir in the pecans, cranberries and chocolate morsels until evenly spread.
Drop cookie dough onto cookie sheets, about a heaped tablespoon each, spacing about 3 inches apart.  I use an ice cream scoop to maintain a consistent size. If you use a larger scoop, you will get less cookies out of this recipe but I love the larger ones.

Bake for 8 - 11 minutes, rotating the sheets half way through for even browning. If you use a large scoop, you will have to bake them a bit longer. Be careful not to over cook.

Allow to set for a couple of minutes before transferring to wire racks to cool. Plate and enjoy.

Note: This recipe is great for scooping into balls and storing in the fridge. Then you can cook them as you need them.

 
Jan Preus, the Innkeeper, chef, and artist in residence at the 1750 Inn at Sandwich Center, Sandwich, Cape Cod, Massachusetts

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