Submitted by Pamela Shank
About the cook: I am a retired RN, wife, mother and grandmother to 15. I have been creating recipes and entering contests since 2006, and honored to have won many. I have been a finalist 3 times in the Pillsbury Bake-off Contest, and have recipes published in magazines, cookbooks, and on-line. I have also taught Kids Healthy Snack Workshops for the WV State PTA, done cooking demos for the Women's Club and presentations to other community organizations.
About the dish: This recipe starts with a basic snickerdoodle cookie that has been elevated with cranberries, orange zest and pecans added. After they are baked, they are dipped in melted white chocolate. This beautiful and delicious cookie is perfect for the holidays.
National Origin: American
Estimated Time: 1 to 2 Hours
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup solid shortening
2 cups sugar, divided
2 large eggs
1 Tablespoon ground cinnamon
1/3 cup fresh cranberries, finely chopped (may use frozen)
zest of 1 medium size orange (finely zested)
1/2 cup pecans, chopped
8 oz white chocolate baking discs
1 teaspoon vegetable oil
1.Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
2.In a large mixing bowl, whisk together the flour, cream of tartar, soda, and salt: set aside.
3.In another large mixing bowl, cream the butter and shortening together, using an electric mixer. Add 1 1/2 cups sugar and the eggs, continue to mix until well combined. Combine the cinnamon to the remaining sugar in a small bowl and set aside. Gradually add the flour mixture to butter mixture, in 3 divided amounts, mix only until combined. Stir in the cranberries, orange zest, and pecans. Shape dough into 1 1/2 inch size balls, using a teaspoon or small scoop. Roll each ball in the cinnamon-sugar mixture and place on cookie sheets 2 inches apart.
4.Bake for 9-11 minutes or until edges are light golden brown. Remove cookies from the oven and allow to set on pans about 5 minutes. Transfer cookies to a wire cooling rack.
5.Place the white chocolate and oil into a medium size, microwave safe bowl. Microwave for 40 seconds and stir. Continue to microwave at 20 second intervals, stirring after each, until chocolate is melted and smooth. Hold each cookie bottom in the melted chocolate, allow excess to drip off, then return to cooling rack with chocolate side up. Allow cookies to cool until the white chocolate hardens before placing on serving tray or packing.
Makes 4 dozen