Check out the first post with Tarragon Mustard that also shows all the links for the Gift Card Giveaway. You can enter the giveaway until Midnight on Wednesday November 22, 2017
This rosy cider simmers for just 10 minutes, making a great choice
for drop-in visitors or last-minute parties. Great served with Christmas
Cookies.
Rosie Christmas Cider
1 small orange, halved
1 teaspoon whole cloves
8 cups apple cider or apple juice
4 cups cranberry juice
1 tablespoon honey
6 inches stick cinnamon
Push tips of cloves into
orange rinds. In a 4- to 6-quart Dutch oven, combine cider,
cranberry juice and honey. Add clove-studded orange halves and stick cinnamon.
Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Discard orange
halves and cinnamon sticks before serving.
1 teaspoon whole cloves
8 cups apple cider or apple juice
4 cups cranberry juice
1 tablespoon honey
6 inches stick cinnamon
Holiday Spice Cookies
Cookies always
take some planning and a bit of effort, but the recipients of these cookie gifts will be grinning all
through the holiday. And the spicy flavor makes them a perfect complement
to the Cider recipe above.
Chewy
Spice Cookies
2 cups all-purpose flour,
spooned and leveled
3 1/4 teaspoons Cinnfull Dessert Blend*
1 1/2 teaspoons baking
soda
1/4 teaspoon ground black
pepper
3/4 cup vegetable
shortening (preferably trans-fat-free)
2/3 cup packed light brown
sugar
1 large egg
1/2 cup molasses
1 teaspoon pure vanilla
extract
1/4 cup granulated
sugar
Heat oven to 350° F. In a medium
bowl, whisk together the flour, Cinnful Dessert Blend, baking soda, salt, and
pepper. Using an electric mixer, beat the shortening and sugar on medium-high
speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the egg,
molasses, and vanilla. Add the flour mixture, mixing just until combined (do
not over mix). Place the granulated sugar on a plate. Roll heaping
tablespoonfuls of the dough into balls; roll in the sugar to coat. Place on
parchment-lined baking sheets, spacing them 2 inches apart. Using a glass,
press the balls to a ⅜-inch thickness and sprinkle with more granulated
sugar. Bake, rotating the sheets halfway through, until the edges
are firm, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer
to racks to cool completely. Store the cookies in an airtight container at room
temperature for up to 5 days.
*Email me at Marcy@backyardpatch.com
if you want a substitute spice blend for the Cinnful Desert Blend mentioned in
the recipe.
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