Tag Archives: sugar

Cranberry Eggnog Scones

This scone is like taking a bite of Christmas, eggnog and bourbon soaked cranberries…. the perfect start to Christmas morning or perhaps your perfect morning for these scones are New Year’s weekend , when you still have the last of the eggnog left and you are wondering how to use it. I do think this recipe is worthy buying some eggnog for your holiday but if you don’t have any eggnog, please feel free to replace the 1 cup of eggnog with 1 cup of heavy cream.

From by the bay, wishing you sweet eggnog food memories!

Maryann

Cranberry Eggnog Scones

Makes approximately 8 sconces

Ingredients

  • 1/4 cup bourbon or rum or apple juice depending on preference ( I use Bourbon)
  • 3/4 cup dried cranberries
  • 2 3/4 cups all purpose flour
  • 6 tablespoons sugar
  • 1 1/2 tablspoons baking powder
  • 1 teaspoon fine sea salt
  • 1/2 cup ( 1 stick) unsalted butter, chilled and diced
  • 2 large eggs
  • 1 cup chilled eggnog, plus more for brushing
  • Demerara or raw sugar (for sprinkling)

Directions

In a small sauce pan add bourbon and dried cranberries. Bring to a simmer and stir a few times. Turn off heat and  set aside for 15 minutes. There liquid should be soaked up by the cranberries , if not strain any remaining liquid and set the cranberries aside. Preheat oven to 400 degrees F. Sift flour and baking powder into a large mixing bowl. Add sugar and salt and whisk together. Add butter and blend with fingertips until mixture resembles a coarse meal. Mix in cranberries. Whisk eggnog and eggs in a small bowl and add to the flour mixture. Stir until just combined do not overwork. Transfer dough to a lightly floured work surface and pat to 1 inch round. Cut out rounds using 3 inch cookie cutter. Gather dough to cut additional rounds. Transfer scones to a parchment lined baking sheet. Brush dough with eggnog and sprinkle with demerara sugar. Bake scones for 10 minutes. Reduce oven temperature to 350 degrees F and continue baking until golden brown approximately 15 to 20 minutes. Cool slightly and serve warm or at room temperature. Scones are best eaten same day.

Peppermint Shortbread

Well, with Christmas fast approaching, perhaps you are looking for that perfect Christmas cookie for your platter or maybe you are looking for something new to add to try for the holiday. Well, search no more this is soon to be your favorite cookie. Consider a cookie that combines the taste of shortbread, candy canes and chocolate……….what????

Yes, your Christmas dreams should have visions of peppermint shortbread dancing in your head! If you don’t care for chocolate and yes there are some who don’t , this cookie is delicious without chocolate too. I only dip half of my cookies and both versions are eaten quickly!

From by the bay, wishing you sweet peppermint shortbread food memories!

Maryann

Peppermint Shortbread

Adapted from Ina Garten Shortbread recipe 2008 as published for the Food Network

  • 3/4 pound unsalted butter , at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all purpose flour, plus extra for dusting
  • 1/4 teaspoon salt
  • 3/4 cup red and green peppermint candy crunch ( crushed into small pieces)
  • 6 to 7 ounces good quality dark chocolate

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Add the candy crunch and mix through. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 2″ round cutter. Place the cookies on an ungreased baking sheet. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/3 to 1/2  of each cookie with just enough chocolate to coat it. Place on a rack so chocolate can set. Place in an airtight container until ready to serve.