Spumoni Chunk Cookies

I saw these cookies in the 2009 Betty Crocker Christmas Cookies booklet and thought they would be perfect for the upcoming Cookie-Off at my office (everyone brings in cookies, we all taste and vote on the best).  But, before I bring them to the office for the big contest I have to make a test batch, right?

I’m so glad I did.  These are wonderful!  Not too sweet, a tad salty, super-chunky with delicious fruit, nuts and chocolate!  I think we have a winner!

(My first pic with my new light box – what do you think?)

INGREDIENTS
1  (1 lb 1.5 oz) Betty Crocker sugar cookie mix pouch
1/2C. Butter, softened
1 Egg
1C. Dried cherries, coarsely chopped (I used craisins b/c Christopher hates cherries)
1C. Semisweet chocolate chunks
1C. Salted dry-roasted pistachio nuts, coarsely chopped

DIRECTIONS
Heat oven to 375°F.

In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cherries, chocolate chunks and nuts.

On ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.

Bake 10 to 12 minutes or until edges are golden brown.

Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.

Husband Rating – 4 out of 5 – I think I’d like these better without the nuts.

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Whole Berry Cranberry Sauce

There are two types of people in this world.  Those that like cranberry sauce out of a can and those that like homemade.  You can definitely lump me in with the latter.  There’s something about the canned cranberry sauce that totally creeps me out.  I’m not sure if it’s the way it wobbles out of the can or the imprint lines on the outside.   Ew.

Whole berry sauce has such a tangy sweet flavor and a wonderful texture.

My Mom has been making this sauce every Thanksgiving for as long as I can remember and taught me how to make it a few years ago (the orange is my addition).  It definitely wouldn’t be Thanksgiving without this cranberry sauce.

INGREDIENTS
1 12oz. Bag Cranberries (washed and picked over for stems)
1C. Sugar
1C. Water
1 Large Orange (zested and juiced)

DIRECTIONS
Add water and sugar to a saucepan over medium high heat.  Stir to dissolve sugar.

Bring to a boil and add cranberries and juice.  Cook 10 minutes, or until the cranberries have burst.

Remove from heat, add zest and allow to come to room temperature before putting in the fridge (for at least 2 hours).  Enjoy!

Husband Rating – 3.5 out of 5 – Not my favorite food in the world, but the addition of orange is awesome!

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Witch Hat Cookies

Aren’t these just too cute?  One of my co-workers gave me the idea and I just had to try it out for my Nephew’s first Halloween Party tomorrow.

They were so easy to make – perfect for a kid’s Halloween party.

INGREDIENTS
1 Package Chocolate Striped Shortbread Cookies
1 Bag Hershey’s Kisses (I used the caramel filled ones)
Orange icing

DIRECTIONS
It’s simple, unwrap Kisses, place over hole on cookie and pipe icing around the seam.  That’s it!  So easy!

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