Will's Coconut Lime Cookies

These are Will's favourite cookies this Christmas.  The recipe is in the most recent Food and Drink magazine.  These cookies are easy to make and a welcome diversion from all of the butter based cookies on the seasonal cookie platters.  I made them with pasteurized egg whites available in a carton and they turned out just fine. The only down side is that the recipe only makes 2 dozen cookies so it must be repeated if larger quantities are in order.

Coconut Lime Clouds


1 c sweetened shredded coconut
2 tsp finely grated lime zest
1/4 c cornstarch
2 egg whites, room temperature
1/4 tsp cream of tartar
1/2 c superfine sugar
1/2 tsp vanilla extract

Preheat oven to 200 degrees.
Combine coconut, lime zest and corn starch.  Reserve.
Using an electric mixer, beat together egg whites and cream of tartar until foamy.  Gradually add sugar and continue beating until mixture holds stiff peaks.  Add vanilla extract and blend briefly to combine.  Fold in coconut mixture by hand.  Drop a scant tablespoonful at a time onto parchment lined cookie sheets, allowing 1 inch between cookies.  Bake for 1 hour, turn oven off and continue baking for an additional hour.  Allow to cool completely before removing from parchment.

Cranberry Orange Ginger Nut Cookies

Tis the season for baking!  We all have our standby Christmas cookie recipes.  This year, I tried a few new recipes, and this one was the favourite in our house.  I found it on www.tastebook.com, but the recipe originated on www.epicurious.com.  Merry Christmas!


Cranberry-Orange Drop Cookies


2 cups (packed) dried sweetened cranberries (about 10 ounces)
1/3 cup orange juice
2 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt

1 cup unsalted butter, room temperature
1 cup golden brown sugar
1 large egg
1 tablespoon minced peeled fresh ginger
2 teaspoons vanilla extract
2 teaspoons grated orange peel
3/4 cup chopped walnuts
3/4 cup chopped unsalted natural pistachios or hazelnuts
1/2 cup coarsely chopped fresh or frozen cranberries

Combine dried sweetened cranberries and orange juice in small bowl. Let stand until dried cranberries soften slightly, stirring occasionally, about 30 minutes.

Whisk together all flour, ground cinnamon, baking powder, ground ginger, baking soda, and salt in medium bowl until just blended.

Preheat oven to 350°F. Using electric mixer, beat room-temperature butter and golden brown sugar in large bowl until smooth. Add 1 egg, minced ginger, vanilla extract, and grated orange peel and beat until well blended, about 2 minutes. Beat in flour-spice mixture. Stir in chopped walnuts, chopped pistachios or hazelnuts, coarsely chopped fresh or frozen cranberries, and dried cranberries with any juices that have accumulated.

Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing tablespoonfuls about 1 1/2 inches apart. Bake cookies, 1 baking sheet at a time, until golden and almost firm to touch in center, about 18 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks; cool cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room temperature.)