My, my, my, has it already been a month and a half since I have written and almost two since I've shared a recipe? I know you hear this every time, but the time I spend away from home during the day sucks the life-force out of me and I don't feel comfortable cooking when my mom's hovering around anyway.
I did find an excuse to bake something three weeks ago (again, sorry for the delay) for one of the weekly poker nights my friends and I have here. I was originally going to make two different coloured roll-out cookies to take advantage of the card suit-shaped cookie cutters we have here, but it was a rainy day and by the time I'd mustered up the energy to copy down the recipe and procure the ingredients, I thought a drop cookie would be more appropriate time-wise.
Lisa is a women's magazine from Hong Kong with a focus on food and cooking. Most of their issues are filled with Chinese recipes that I probably won't tackle anytime soon, but the cookies on the cover of this issue caught my eye (and of course, I can never resist recipes that call for scales!). Inside, the cookie feature took on a "theme and variation" sort of concept, with step-by-step illustrated instructions for the first recipe, and only slight changes in the fillings and types of sugars in the ones that followed. Since I had managed to scrounge up some walnuts and dried cranberries in our pantry, I decided to try the "Whole Wheat and Nut Cookie" recipe.
The cookies were a little too cakey for my taste, but were a nice sweet treat during our three-round night. The cranberries and walnuts added a welcome contrast in flavour and texture, although next time I might throw in a little oats for good measure.
Whole Wheat Cranberry Walnut Cookies
Adapted from Lisa
Makes about 2 dozen
- 200 g butter, softened
- 150 g brown sugar
- 1 mL (¼ tsp) of vanilla
- 2 eggs
- 250 g whole wheat flour
- 1 mL (¼ tsp) baking soda
- 100 g dried cranberries
- 100 g chopped walnuts
Nutrition Info (per cookie): 104 calories, 6 g fat (2 g saturated), 26 mg cholesterol, 11 g carbohydrate (1 g fibre, 7 g sugar), 2 g protein, 44 mg sodium.
- Preheat the oven to 180°C (355°F)
- Cream together butter, sugar and vanilla. Add in egg and whisk until smooth.
- Sift flour and baking soda into butter mixture and mix well. Add in dried cranberry and walnut.
- Line cookie tray with parchment paper and drop cookie onto tray by heaping tablespoonfuls. Press slightly. Bake for 15 minutes or until golden brown.