Hopefully this post isn’t too late for any would-be bakers looking for a Thanksgiving recipe. Last week I did a white chocolate & cranberry variation of my double chocolate orange cookies which worked well, and so I was thinking of other variations. Lo and behold, this week is Thanksgiving in the USA!
I’m not American in the slightest myself, but having dabbled in Second Life over the years I’ve made a number of friends on that side of the pond, so I thought it might be nice to do a recipe for Thanksgiving that doesn’t involve pumpkin (pumpkin, squash and sweet potato are all disgusting in my opinion, and seeing as I have to eat the things I bake afterwards, you’ll never see a recipe including any of those ingredients on this blog!) So I tried to think of some typically American ingredients, but what I also like about this recipe is that, possibly with the exception of the eggs & butter, all the ingredients are storecupboard items; the kind of things that you would have access to if we did still have to dry, preserve and store fresh items over the winter.
Also, new for American readers – I have tried to convert measurements so you can use cups!
Thanksgiving Cookies (makes around 3 dozen)
150g (2/3 cups) butter
160g (1 1/4 cups) sugar
200g (1 1/8 cups) plain flour
25g (1/6 cup) corn flour
½ tsp bicarbonate of soda
¼ tsp salt
1 tsp cinnamon
1/2 cup dried cranberries
1/2 cup dried apple rings, chopped into small chunks
1) Preheat the oven to 190C/375F/Gas Mark 5 and line 2/3 baking trays with baking parchment or greaseproof paper.
2) Put the butter and sugar in a bowl and beat until it goes pale and fluffy.
3) Add the eggs and beat in.
4) Sieve in the cinnamon, salt, bicarbonate of soda and then the two types of flour.
5) Mix in the dry ingredients until no streaks of flour remain (this will look like fairly stiff cake mix – if you scoop some up with your spoon and turn the spoon upside down, it should stick, but it shouldn’t be dry looking or look like the kind of dough you can roll out).
6) Stir in the fruit, trying to make sure it’s all evenly incorporated.
7) Using two teaspoons, put walnut-sized blobs of the mixture onto the baking sheets. You’ll want to leave at least an inch/2.5cm around each blob as they spread out quite a lot.
8) Bake, depending on your oven, for 8-15 minutes. Start checking after 8 minutes – if they look a bit ‘wet’ on top then leave them a bit longer, but you still want them to be soft in the middle so don’t let them dry out. Mine took about 11 minutes for smallish ones and 13 mins for larger ones.
9) After taking them out of the oven, leave on the tray for a couple of minutes to firm up before removing to a cooling rack.
And there you have it! Thanksgiving Cookies. Just add turkey (and pumpkin, if you must!)
If you cook these for Thanksgiving, I’d love to hear/see how they turned out so please leave a comment if you like!