Food recipes
Sparkling Cranberry Gems (King Arthur Flour Website)
Sparkling Cranberry Gems (King Arthur Flour Website) Ingredients: wheat flour, white, all-purpose, unenriched cranberries, dried, sweetened sugars, granulated leavening agents, baking powder, double-acting, sodium alu...
Sparkling Cranberry Gems (King Arthur Flour Website)
Ingredients:
wheat flour, white, all-purpose, unenriched
cranberries, dried, sweetened
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
Directions:
Place the flour and dried cranberries in the bowl of a food processor.
Process until the cranberries are coarsely shredded.
Imagine a single dried cranberry cut into about 4 pieces: thats your goal.
Preheat the oven to 350F Lightly grease (or line with parchment) two baking sheets.
Whisk together the flour/cranberry mixture, sugar, baking powder, and salt.
Add the vanilla and butter, mixing until the butter is thoroughly distributed, but some pea-sized chunks still remain.
Dribble in the milk while mixing; the dough will become cohesive.
Place the coarse sugar and tart and sour flavor in a jar, and shake to combine thoroughly.
Pour the sugar into a roomy plastic bag; about 1/2-gallon size should do.
Using a teaspoon cookie scoop (or a spoon), scoop the dough by 1 3/4-teaspoonfuls (about 1 1/4" balls) into the bag, 6 or 8 at a time.
Close the top of the bag, and gently shake to coat the balls with sugar.
Place them on the prepared baking sheet, and use the bottom of a glass to flatten them to about 1/4" thick (about 1 1/2" in diameter).
Repeat with the remaining dough.
Bake the cookies for 16 to 17 minutes, until theyre set and barely, BARELY beginning to brown around the very edge; the tops shouldnt be brown at all.
Remove them from the oven, and cool right on the pan.
Ingredients:
wheat flour, white, all-purpose, unenriched
cranberries, dried, sweetened
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
Directions:
Place the flour and dried cranberries in the bowl of a food processor.
Process until the cranberries are coarsely shredded.
Imagine a single dried cranberry cut into about 4 pieces: thats your goal.
Preheat the oven to 350F Lightly grease (or line with parchment) two baking sheets.
Whisk together the flour/cranberry mixture, sugar, baking powder, and salt.
Add the vanilla and butter, mixing until the butter is thoroughly distributed, but some pea-sized chunks still remain.
Dribble in the milk while mixing; the dough will become cohesive.
Place the coarse sugar and tart and sour flavor in a jar, and shake to combine thoroughly.
Pour the sugar into a roomy plastic bag; about 1/2-gallon size should do.
Using a teaspoon cookie scoop (or a spoon), scoop the dough by 1 3/4-teaspoonfuls (about 1 1/4" balls) into the bag, 6 or 8 at a time.
Close the top of the bag, and gently shake to coat the balls with sugar.
Place them on the prepared baking sheet, and use the bottom of a glass to flatten them to about 1/4" thick (about 1 1/2" in diameter).
Repeat with the remaining dough.
Bake the cookies for 16 to 17 minutes, until theyre set and barely, BARELY beginning to brown around the very edge; the tops shouldnt be brown at all.
Remove them from the oven, and cool right on the pan.