WhiteOaks Christmas Recipes

Rose Cranberry Drop Cookies

I called the original recipe "Fairy Rose Cookies" because one day while I was making one of my Inspirational Faeries, this recipe came to me. I have altered it for Christmas and to be honest these cookies will melt in your mouth. They have become one of my favorite cookies. Enjoy!

Soak ¼ cup of Rose Petals in a ½ cup of warm water for 30 minutes.
Soak ¼ cup of Craisins (sweetened dried cranberries) in ½ cup of water for 30 minutes.

Chop the craisins in a coffee grater until they are real fine, set aside
Strain the Rose Petals, set water aside and again in the coffee grater chop the rose petals real fine.

Cream together:

1 stick of unsalted margarine (softened at room temperature)
1 stick of regular margarine (softened at room temperature)
1 cup of powdered sugar
1 teaspoon of vanilla
2 tablespoons of Rose Water

Mix in:

Chopped Craisins
Chopped Rose Petals
¼ cup of Mini Semi-sweet chocolate chips

Slowly Add:

2 cups of all purpose flour to mixture

Blend all of the ingredients together. Use a 1 inch cookie scoop and drop the cookie mix onto a cookie sheet that has been lined with parchment paper. Bake at 350 degrees for 15 minutes until cookies are a light golden brown. Let them completely cool.

Make a Glaze: (optional)

½ cup of Powder sugar
1 to 1 ½ teaspoon of Rose Water
(You may have to add a few more drops of Rose Water, but start out with the smallest amount)

Put glaze into a zip lock baggie, snip a corner and drizzle over cooled cookies.

Save the rest of your Rose Water in the refrigerator, it will keep for a few days. Try adding it to noodles for a delicious taste.

I purchased a container of Creme Brule sugar from a local store that has four different flavors-one including a buttered rum sugar. That is one I used for my recipe.

Cream Together:

1 stick of butter
1 stick of unsalted butter
1 tablespoon of vanilla
1 1/2 cups of sugar
2-egg whites

Add:

1 teaspoon No-Sodium Baking Soda
1/2 teaspoon No-Sodium Baking Powder
2 3/4 cup of All-Purpose Flour

By using a handmixer be sure to mix this stiff dough until creamy. Use a 1 inch scoop and place the ball on a lined cookie sheet with parchment paper. Flatten and sprinkle with a flavored sugar. Bake at 375 degrees for 12-15 minutes.

This recipe will make (8) 1/2 pint jars of apple butter. GREAT to give as a small gifts or place in gift baskets.

Homemade Apple Butter

5 lbs. apples-peeled, cored and diced
1 3/4 cup of packed brown sugar
1/2 cup of apple juice
1 teaspoon of cinnamon
1 teaspoon of allspice
1 teaspoon of nutmeg
½ teaspoon of cloves

Place all of the ingredients into a large crock pot, cover and cook on high for about 4 hours. Use a potato masher and mash the apples in the crock pot-do not worry if they all do not mash that is not important at this moment.

Cook the mashed apples for another 2 to 3 hours making sure the apples are completely tender. Use a hand blender and puree the apples until they are smooth and creamy. You want the apples to be thick, but not clumpy-remember the apple butter will thicken as it cools. If by chance it is too thick, you can thin it by adding a little more apple juice and mixing it very good.

For this recipe, I used 8-1/2 pint canning jars. Make sure your jars are washed good, and you have new seals. I have spoken to others who reuse their canning seals but I personally do not do that. Place the jars, the lids and the seals into a pot and heat them up. Fill with the jars one at a time with the apple butter, place the seal on the jar and lightly place on the lid. Be extra careful and make sure there is no apple butter on the rim of the jar, this can cause bacteria. Place the filled jars back into your canning pot, cover the pot and water bathe for 25 minutes. I put enough water in the pot to cover the jars half way.

Set a towel on your counter, and place the jars on it once the 25 minutes is up. The best sound is hearing the jars "Ping" one by one. Afterwards, tighten the lids and allow setting there until they are completely cooled.

I kid you not-these cookies are addictive!!

Cream together:

2-sticks of no-salt butter (softened)
1 1/2 cups of Brown Sugar
2-egg whites
1/8 cup of decaffinated coffee (it enhances the chocolate)
2 teaspoons of vanilla
1/3 cup coco powder
1/2 teaspoon of No Sodium Baking Powder
1-teaspoon of No Sodium Baking Soda

I use a hand mixer and blend all of this together until it is creamy. Slowly begin to add

2 3/4 cup of all purpose flour

When everything is mixed together real good stir in 1/2 cup of semi-sweet mini chocolate chips

Use a 1 inch scoop and place on a cookie sheet lined with parchment paper. Pre-heat the oven on 350 degrees and cook 15 minutes.

If you try this recipe, PLEASE leave a note in the guestbook telling if your liked them or not. Enjoy!!