Best Nantucket Cookies Recipes
NANTUCKET COOKIES
this cookie features cranberries, a crop that has been grown on Nantucket since 1857, white chocolate, to contrast with the tartness of the cranberries, and a sprinkling of sea salt.Source: Unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Cookies
Number Of Ingredients 11
Steps:
- preheat the oven to 375°. Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and fine sea salt. Set aside.
- In the bowl of the stand mixer fitted with the paddle attachment, beat the butter with the sugars until creamy. Add the vanilla and beat until thoroughly mixed. Beat in the eggs one at a time.
- Slowly add the flour mixture to the mixer bowl, mixing in a little at a time until the flour is well incorporated. Stir in the cranberries and white chocolate chips.
- Use an ice cream scoop, about 2 tablespoons each, or 2 spoons to drop balls of dough onto the baking sheets. Bake for 8 to 10 minutes until set and golden.
- Remove the cookies from the oven and immediately sprinkle them with a light dusting of grinder sea salt. Let cool on the baking sheets for about one minute, then remove them to a wire rack and let them cool completely. The cookies will keep in an airtight container at room temperature for up to five days. Makes about 30 to 40 cookies. Here's an idea, try bittersweet chocolate chips in place of the white chocolate chips for a less sweet, more intense cookie.
NANTUCKET CRANBERRY TART
While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. -Jackie Zack, Riverside, Connecticut
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet., In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. , Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 255 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 93mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
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