Grand Rapids, Mich. (WOTV) - Join the WOTV 4 Women Crew for the Holiday Cookie Exchange! Our experts are sharing their favorite holiday baking recipes including this delicious cookie from Eats expert Margaux Drake!
Crunchy macadamia nuts, chewy chunks of crystallized ginger and tart dried cranberries give these holiday cookies a rich flavor profile, while allspice berries and nutmeg add the spiciness. Hand mixing the dough, means a quick recipe and minimal cleanup. Turn on the twinkly lights, start a fire in the fireplace, play Vince Guaraldi's "A Charlie Brown Christmas", kick back and enjoy a few of these lovelies with a great cup of tea or a bold glass of red. They make a nice holiday gift too! -Margaux
Margaux's Holiday Spiced Cookies
Makes about 2 Dozen
1 3/4 C Bob's Red Mill All Purpose GF Baking Flour
1 t Baking soda
1/2 t Salt
1 t Allspice, ground
1 t Nutmeg, ground
1/2 C Smart Balance Buttery Spread- Original at room temperature
1/3 C Peanut Butter at room temperature
1/2 C Sugar in the Raw, natural cane turbinado sugar
1/2 C Brown sugar, firmly packed
1 T Flaxseed meal mixed with 3 T warm water into a paste
1 t Vanilla
1/2 C Cranberries, dried
1/2 C Ginger, crystalized and diced into 1/4' pieces
1/2 C Macadamia nuts, chopped
Preheat oven to 350°.
Whisk flour, baking soda, salt, allspice and nutmeg together in a small bowl and set aside.
With a wooden spoon, hand-mix the Smart Balance and peanut butter while gradually adding the sugars, then add the flaxseed meal paste and vanilla.
When the above is blended and creamy, slowly add the flour mixture, a little at a time, until fully incorporated. The dough may be a bit crumbly but don't be alarmed, the cookies will be great!
Add the cranberries, crystalized ginger and macadamia nuts to the dough.
Form 1" balls of dough and place on a baking sheet using an un-greased Silpat.
Bake for 8 minutes at 350°.
When slightly cooled, place on a cooling rack until the bottom of the cookie is crisp.
Happy Holidays, WOTV 4 Women Friends!
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