{"id":387,"date":"2009-01-17T12:41:48","date_gmt":"2009-01-17T18:41:48","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=387"},"modified":"2009-01-17T12:41:48","modified_gmt":"2009-01-17T18:41:48","slug":"baking-in-amarillo-cranberry-pecan-shortbread-cookies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/01\/17\/baking-in-amarillo-cranberry-pecan-shortbread-cookies\/","title":{"rendered":"Baking in Amarillo: Cranberry Pecan Shortbread Cookies"},"content":{"rendered":"

We just moved to Amarillo! \u00a0This means a new town, new people, new house, new job, and most importantly…a new kitchen! \u00a0It took some time and some trial and error to get the kitchen organized. \u00a0I’m sure that you can identify with the importance of placement in a kitchen. \u00a0If your baking utensils, ingredients, pans, etc. are not in an easily accessible and logical place, then it makes for a very frustrating and unenjoyable time in the kitchen. \u00a0I finally got a chance to bake the other day. \u00a0Oh, I almost forgot to mention that we have a gas oven now. \u00a0It seems to bake more evenly than my electric oven. \u00a0So far I am liking the gas.<\/p>\n

I wanted to bake something that really said “Amarillo”! \u00a0So, I googled “Amarillo cookies” and didn’t really end up with anything impressive or distinctly Amarillo. \u00a0Now that I’m writing this I’m thinking that Cowboy cookies would have been a good choice, or maybe something that resembles cow poo to pay tribute to the numerous stockyards in this area.\u00a0<\/p>\n

\"crancookies\"<\/p>\n

I came across an article in the Amarillo Globe News from this past December. \u00a0In the 2008 Cookie Contest, the cookie I decided to make placed 1st! \u00a0The recipe for Cranberry Pistachio Cookies can be found here<\/a>. \u00a0Here are the changes I made.<\/p>\n

    \n
  1. I replaced the pistachios with an equal amount of chopped pecans.<\/li>\n
  2. \u00a0I opted not to roll the dough into logs. \u00a0I just pressed all the dough into a greased 11×7 jelly roll pan. \u00a0I chilled it in the fridge for 2 hours, then cut the dough into 1 1\/2 inch squares and baked them for the same amount of time.<\/li>\n<\/ol>\n

    I used almond bark to dip some of the cookies and drizzled the rest. \u00a0Next time I would drizzle all of them. \u00a0Dipping the cookies created a thick coating that distracted from the cookie flavor. \u00a0The cookie itself is not too sweet. \u00a0The texture is very similar to shortbread. \u00a0The tartness of the cranberry creates a nice flavor contrast.<\/p>\n

    \"crancookies2\"<\/p>\n

    \u00a0<\/p>\n

    Cranberry Pistachio Cookies<\/h2>\n

    First Place Winner<\/h3>\n
    Submitted by Carrie Johnson of\u00a0Amarillo<\/div>\n

    \u00a0<\/p>\n

    3\/4 cup butter or margarine, softened<\/p>\n

    1 cup sugar<\/p>\n

    2 eggs<\/p>\n

    1 teaspoon vanilla extract<\/p>\n

    2 3\/4 cups flour<\/p>\n

    1 teaspoon baking powder<\/p>\n

    1\/2 teaspoon salt<\/p>\n

    1 cup dried cranberries (or any dried fruit)<\/p>\n

    3\/4 cup coarsely chopped pistachio nuts (or any nuts)<\/p>\n

    2-3 squares almond bark candy coating<\/p>\n

    In a mixing bowl, cream butter and sugar. Add eggs and vanilla, beat until light and fluffy. Combine flour, baking powder and slat; gradually add to creamed mixture and mix well. Stir in fruit and nuts. Shape into 2″ logs; wrap in waxed paper then place in an air tight container. Chill for one hour or until firm.<\/p>\n

    Slice dough into 1\/2″ cookies; place on greased baking sheets. Bake at 375 degrees for 8-10 minutes. Do not overbake! Cool on wire racks. Melt candy coating in microwave proof cup; dip end of each cookie to evenly coat. Let harden on wire rack.<\/p>\n