CRANBERRY SHORTBREAD COOKIES
http://www.oceanspray.com/recipes/recipeReviews.aspx?id=2095&nid=9
INGREDIENTS:
1 1/4 cups butter, softened
1 cup powdered sugar
2 1/4 cups all purpose flour
1 6-ounce package Craisins® Original Dried Cranberries, chopped*
DIRECTIONS:
Preheat oven to 325°F.
Cream butter and sugar until light and fluffy. Mix in the flour, a little at a time, until combined. Stir in dried cranberries.
Cookies can be made into balls or flattened. To make round cookies, roll dough into 1-inch balls. Place 1 dozen at a time on ungreased cookie sheets. Bake 15 to 17 minutes. Remove from sheets; cool slightly and dust with additional powdered sugar.
To make flat cookies, form dough into 1-inch balls as directed above. Using the bottom of a glass dipped in granulated sugar, flatten balls on cookie sheet, making rounds 2-inches in diameter. Bake 12 to 14 minutes. Cool.
Makes 6 dozen cookies.
* For orange-flavored cookies, use Craisins® Orange Flavor Dried Cranberries and 2 teaspoons grated orange peel.
or
CHOCOLATE ESPRESSO CHEESECAKE WITH CRANBERRY TOPPING (sound yummy:slurp
http://www.oceanspray.com/recipes/recipeReviews.aspx?id=196&nid=9
INGREDIENTS:
CRUST
1 9-ounce package chocolate wafer cookies, finely crushed
1/3 cup butter or margarine, melted
FILLING
2 tablespoons instant espresso powder or instant coffee granules
1 tablespoon hot water
4 8-ounce packages cream cheese, softened
1 1/3 cups sugar
1 tablespoon flour
1 1/2 teaspoons cinnamon
1/4 cup whipping cream
4 eggs
TOPPING
1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1 tablespoon cornstarch
3/4 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons coarsely grated semi-sweet chocolate
DIRECTIONS:
Preheat oven to 350ºF.
TO MAKE CRUST: Combine cookie crumbs and butter in a medium mixing bowl. Place mixture in a 9-inch springform pan. Press crumbs on bottom and 2 inches up sides of pan. Set aside.
TO MAKE FILLING: Dissolve espresso powder in hot water; set aside. Using an electric mixer, beat cream cheese, sugar and flour together in a large mixing bowl until well blended and smooth. Add the espresso, cinnamon and whipping cream; mix well. Add eggs, one at a time, beating just until combined; scrape bowl occasionally. Pour into crust.
Bake 1 hour or until the top appears set. Cool 1 hour at room temperature. Refrigerate until chilled.
TO MAKE TOPPING: Combine cranberry sauce and cornstarch in a small saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Cover and refrigerate until chilled.
Using an electric mixer, beat whipping cream in a medium mixing bowl until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Spread over top of cheesecake. Spoon cranberry sauce mixture over whipped cream, spreading to within 1 inch of edges. Sprinkle chocolate on whipped cream border. Makes 1 cheesecake (12 servings).
http://www.oceanspray.com/recipes/recipeReviews.aspx?id=2095&nid=9
INGREDIENTS:
1 1/4 cups butter, softened
1 cup powdered sugar
2 1/4 cups all purpose flour
1 6-ounce package Craisins® Original Dried Cranberries, chopped*
DIRECTIONS:
Preheat oven to 325°F.
Cream butter and sugar until light and fluffy. Mix in the flour, a little at a time, until combined. Stir in dried cranberries.
Cookies can be made into balls or flattened. To make round cookies, roll dough into 1-inch balls. Place 1 dozen at a time on ungreased cookie sheets. Bake 15 to 17 minutes. Remove from sheets; cool slightly and dust with additional powdered sugar.
To make flat cookies, form dough into 1-inch balls as directed above. Using the bottom of a glass dipped in granulated sugar, flatten balls on cookie sheet, making rounds 2-inches in diameter. Bake 12 to 14 minutes. Cool.
Makes 6 dozen cookies.
* For orange-flavored cookies, use Craisins® Orange Flavor Dried Cranberries and 2 teaspoons grated orange peel.
or
CHOCOLATE ESPRESSO CHEESECAKE WITH CRANBERRY TOPPING (sound yummy:slurp
http://www.oceanspray.com/recipes/recipeReviews.aspx?id=196&nid=9
INGREDIENTS:
CRUST
1 9-ounce package chocolate wafer cookies, finely crushed
1/3 cup butter or margarine, melted
FILLING
2 tablespoons instant espresso powder or instant coffee granules
1 tablespoon hot water
4 8-ounce packages cream cheese, softened
1 1/3 cups sugar
1 tablespoon flour
1 1/2 teaspoons cinnamon
1/4 cup whipping cream
4 eggs
TOPPING
1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1 tablespoon cornstarch
3/4 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons coarsely grated semi-sweet chocolate
DIRECTIONS:
Preheat oven to 350ºF.
TO MAKE CRUST: Combine cookie crumbs and butter in a medium mixing bowl. Place mixture in a 9-inch springform pan. Press crumbs on bottom and 2 inches up sides of pan. Set aside.
TO MAKE FILLING: Dissolve espresso powder in hot water; set aside. Using an electric mixer, beat cream cheese, sugar and flour together in a large mixing bowl until well blended and smooth. Add the espresso, cinnamon and whipping cream; mix well. Add eggs, one at a time, beating just until combined; scrape bowl occasionally. Pour into crust.
Bake 1 hour or until the top appears set. Cool 1 hour at room temperature. Refrigerate until chilled.
TO MAKE TOPPING: Combine cranberry sauce and cornstarch in a small saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Cover and refrigerate until chilled.
Using an electric mixer, beat whipping cream in a medium mixing bowl until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Spread over top of cheesecake. Spoon cranberry sauce mixture over whipped cream, spreading to within 1 inch of edges. Sprinkle chocolate on whipped cream border. Makes 1 cheesecake (12 servings).
