Forty at Inn at Thorn Hill’s Winter White Chocolate Cranberry Oatmeal Cookies
Ingredients:
7 TBSP OF SOFTENED BUTTER
3/4 CUP PACKED BROWN SUGAR
3/4 CUP GRANULATED SUGAR
3 EGGS
2 TSP OF PURE VANILLA EXTRACT
1 3/4 CUPS ALL PURPOSE FLOUR
1 1/4 OF BAKING SODA
1 TSP OF CINNAMON
1 TSP OF ALL SPICE
1/2 TSP OF SEA SALT
1 CUP OF DRIED CRANBERRIES
3 CUPS OF QUAKER OATS
Preheat your oven to 350F. Mix together butter and sugars on medium setting until Christmas cookie creamy. Add your eggs and vanilla for 2 minutes then add your flour, baking soda, all spice and salt and mix well. Then add dried cranberries and your white chocolate chips to the mix. Shape your cookies with a tablespoon into rounds and cook for 8-10 minutes on an ungreased cookie sheet. Then wait till completely cooled to ring in the holidays with family and friends.
https://www.countryinnsinthewhitemountains.com/wp-content/uploads/2023/07/Berry-scaled.jpg17072560ciwminnkeeperhttps://www.countryinnsinthewhitemountains.com/wp-content/uploads/2017/12/CIWM-Logo150.jpgciwminnkeeper2023-07-29 18:21:002023-07-29 20:32:51Forty at Inn at Thorn Hill’s Winter White Chocolate Cranberry Oatmeal Cookies
Preheat your oven to 350 F and place pecans in a pan. Cook pecans for 5-7 minutes. Just long enough to sing your favorite Christmas song or two. After the pecans cool finely ground them up in a food processor and set 3 TBSP aside for later. Add flour and salt to the processor and combine with pecans then set aside. In a in a separate bowl add your cream, butter and sugar in a mixer until fluffy. Now for the Holiday cheer, add Bourbon, Rum, vanilla, flour, ground pecans and all spices and mix well. Now to create your favorite cookies. Roll into 1″ balls and lightly flatten then roll the edges in the set aside pecans. Cook in an ungreased baking sheet for ten minutes then once cools dust with cinnamon powdered sugar and serve to the ones you love.
Heat oven to 375 degrees. In a bowl or stand mixer cream butter and sugar until light and fluffy. Add the eggs, 1 at a time beating until incorporated. Add the ricotta cheese, lemon juice and zest. Mix until combined. Add dry ingredients slowly and mix until combined. Line baking sheet with parchment paper and spoon the dough 2 tablespoons per cookie onto the sheet. Bake 15 minutes, until slightly golden at the edges. Remove from the oven and let cookies rest on the baking sheet for 20 minutes. Prepare the glaze by mixing the above ingredients and spoon on top of the cookies. Let glaze harden for about 2 hours before storing.
https://www.countryinnsinthewhitemountains.com/wp-content/uploads/2018/01/Lemon-Ricotta-Cookie-scaled.jpg19192560adminhttps://www.countryinnsinthewhitemountains.com/wp-content/uploads/2017/12/CIWM-Logo150.jpgadmin2018-01-27 23:30:122023-07-23 18:54:44Cranmore Inn Lemon Ricotta Cookies with Lemon Glaze
Forty at Inn at Thorn Hill’s Winter White Chocolate Cranberry Oatmeal Cookies
Forty at Inn at Thorn Hill’s Winter White Chocolate Cranberry Oatmeal Cookies
Ingredients:
Preheat your oven to 350F. Mix together butter and sugars on medium setting until Christmas cookie creamy. Add your eggs and vanilla for 2 minutes then add your flour, baking soda, all spice and salt and mix well. Then add dried cranberries and your white chocolate chips to the mix. Shape your cookies with a tablespoon into rounds and cook for 8-10 minutes on an ungreased cookie sheet. Then wait till completely cooled to ring in the holidays with family and friends.
Inn at Thorn Hill’s Eggnog Pecan Sandie’s
Inn at Thorn Hill’s Eggnog Pecan Sandie’s
Ingredients
Preheat your oven to 350 F and place pecans in a pan. Cook pecans for 5-7 minutes. Just long enough to sing your favorite Christmas song or two. After the pecans cool finely ground them up in a food processor and set 3 TBSP aside for later. Add flour and salt to the processor and combine with pecans then set aside. In a in a separate bowl add your cream, butter and sugar in a mixer until fluffy. Now for the Holiday cheer, add Bourbon, Rum, vanilla, flour, ground pecans and all spices and mix well. Now to create your favorite cookies. Roll into 1″ balls and lightly flatten then roll the edges in the set aside pecans. Cook in an ungreased baking sheet for ten minutes then once cools dust with cinnamon powdered sugar and serve to the ones you love.
Cranmore Inn Lemon Ricotta Cookies with Lemon Glaze
Lemon Ricotta Cookies with Lemon Glaze
Ingredients
Glaze
Heat oven to 375 degrees. In a bowl or stand mixer cream butter and sugar until light and fluffy. Add the eggs, 1 at a time beating until incorporated. Add the ricotta cheese, lemon juice and zest. Mix until combined. Add dry ingredients slowly and mix until combined. Line baking sheet with parchment paper and spoon the dough 2 tablespoons per cookie onto the sheet. Bake 15 minutes, until slightly golden at the edges. Remove from the oven and let cookies rest on the baking sheet for 20 minutes. Prepare the glaze by mixing the above ingredients and spoon on top of the cookies. Let glaze harden for about 2 hours before storing.