Cookies! We love cookies this time of year and our neighbors do too.
Each year we spend a few days preparing some of our family favorites as well as trying some new recipes.
One thing I miss from my childhood days are the cute Christmas tins that my grandmother would always use for fudge, cookies and treats. The lids would be difficult to pop off, and as a kid, this was very frustrating, but then again, maybe that was her way of keeping little prying hands out of the "cookie tin". Once we opened the tin we would fold back the wax paper and find delicate butter cookies or peanut butter fudge. By the end of the season the tins would be stacked in the basement, the wax paper would be so filled with wrinkles and easily tossed into the trash can with hundred of tiny finger prints layered against the wrinkles of wax.
The older I get the more those memories hold a special place in my heart. I guess because I see my kids in my memory and hope that they will find some traditions that we have established in our family, dear and near to their hearts too. Cookie tins is a small thing with a large place in my heart.
I love anything with a vintage look and those tins would often have Victorian Christmas scenes. I think for my grandmother it was a memory of her childhood days of growing up in England. When she moved to the states she hung on to anything that reminded her of the place she grew up and her ancestry.
This year I want to look for tins to hold our family treats. It won't be a new tradition for my older kids but the little girls may find joy in these tins for their families down the road.
These cookies are easy to make, have a lovely texture -soft on the inside with a crispy, bite on the outside-and the dough can be frozen into uncooked balls to be made at a later date.
Cranberry and White Chocolate Chip Cookies
Makes 15 large cookies
1/2 cup butter, softened
1 teaspoon vanilla
1 1/8 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
*To make these gluten free use your favorite all purpose gluten free flour and gluten free rolled oats.
1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
2. In a medium bowl, beat together butter, egg and vanilla until fluffy.
3. Add the rest of the ingredients and mix together by hand until well blended. Dough will be a bit crumbly.
4. Drop by heaping spoonfuls onto the prepared baking sheets
5. Bake for 8 to 10 minutes, or until edges start to brown. Remove to cool on wire racks.