Heirloom Harvest: Holiday Cranberry White Chocolate Cookies & Thankful Cards

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From now to Thanksgiving, do we have a delight for you. Each week we will bring you a fun free fall project, perfect for preparing for Thanksgiving, along with a delicious morsel from a friend of AQS. This week Gina Perkes, Award-winning Longarm Instructor and AQS Author (her latest book just hit the shelves!), shares her cookies:

Gina Perkes’ Holiday Cranberry White Chocolate Cookies

whitechocolatecranberrycookies

“These cookies are my family’s all time favorite around the holiday season. I make them at Thanksgiving and Christmas every year.  My grandpa loves them so much, I always make about four dozen just for him at Christmas time.  I wrap them up and put them under the tree just for him.” – Gina 

Here is the recipe:

Gina Perkes’ Holiday Cranberry White Chocolate Cookies

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups quick-cooking oats
  • 1 cup finely chopped pecans
  • 1 cup coarsely chopped fresh or frozen cranberries
  • 1 tablespoon grated orange peel
  • 1 package (10 to 12 ounces) white baking chips

 Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, pecans, cranberries and orange peel. Stir in baking chips.
  2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Place baking sheet in the freezer for 15 minutes. Bake at 375┬░ for 10-12 minutes or until the edges are lightly browned. Cool on wire racks. Yield: 6 dozen

Optional:  If you’d like to dress up your cookies, drizzle white chocolate candy melts over the top!

 

Thankful Cards

Join us in making Thankful Cards. When brainstorming this project, my daughter and I couldn’t help but turn this into a group craft, perfect for a guild meeting. 

allcards\

 

step1
For the first part of this project you will need card stock, rotary cutter, mat, and ruler. Scrap fabric, along with a stick of glue.

 

step2
Cut an 8 1/2″ by 11″ piece of card stock in half. (Don’t use a new fabric blade on your rotary cutter!)

 

step3
Fold the paper in half to make a card.

 

step3b
One sheet of card stock makes two cards.

 

step4
Cut a bunch of 1″ squares from scrap fabric. Cut some of them in half diagonally. For a fun guild meeting, have everyone bring precut cards, 1″ squares and triangles, and glue sticks. Put all the squares and triangles in a pile and have fun! Glue them up and take them home to finish.

 

step5
When you want to put several patches in one area, smear glue stick in the area where you want to apply the patches.

 

step6
Apply the patches.

 

step6b
Ta-da!

 

step7
To glue individual patches, put glue on the back of the patch and stick it to the card.

 

step8
Ta-da!

 

step9
Secure the patches with outline stitching. Emily used fancy stitches.

 

step10
Trim the tails. Now you are ready to write a lovely card of thanks for a friend!

 

card2
Here are a few samples…

 

card4

 

card3

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In the directions for the cookies, it says: ” Stir in the oats, raisins, cranberries and orange peel.”\

However there are no raisins in the ingredients. Instead, it calls for pecans. Could you please correct whichever is wrong?

Twyla Johnson

In your recipe for the cookies . . . What measurement of raisins are added?
It does sound very good. Think I’ll try it this fall.
I’m a beginner to the quilting world. Could you share with me a sample of a design for me to sew on my convergence block? Thank You so much. Twyla

Carol Kuse

Love today’s addition. Recipe sounds delicious, but in the ingredients list you ask for pecans; and in the directions #1 you stir in raisins. Which does Gina use, or both? Both sound good, but with completely different results.

This cookie sounds great but the photo shows drizzling on top yet there is no mention of what or how it is done. Can this be reworked? I would love to make them!

Hi Judy, Twyla, & Carol. We made a typo in the original post and replaced pecans with raisins. Don’t know why…probably because Betsey loves raisins! Anyway, Gina’s recipe calls for pecans. But as with all things in the quilty and cooking world, feel free to experiment and adapt to your own personal likes and dislikes. ~ Sylvia Thomas, AQS Social Media Manager

Winne Peterson

I’m eager to try this recipe but would like to point out that “white chocolate” and “white baking chips” are not the same thing. There is no chocolate in white baking chips; a list of ingredients for Nestles and Ghiradelli white baking chips can be found on-line. White chocolate contains cocoa butter, sugar, and milk solids.

Amy

Wow!! The recipe looks delicious and I am sure they will be gracing my table soon. Thanks for sharing.

your recipe sound great but could you use almond or coconut flour in place of the AP flour. I can’t have carbs . Thank you let me know

[…] a post later this week. Yummy, if I do say so myself. I only made one batch of cookies. They were the featured cookie of a well-known quilter, so I just had to try them! Quite delicious–the recipe called for fresh cranberries, but since […]

[…] Thankful Cards […]