White Chocolate Cranberry Shortbread

I haven't baked in SO long! I have been to busy with other things, but now that the Christmas Season is upon us, I am back to baking.

This is a definite crowd pleaser!

1/2lb butter, at room temperature

3/4 cup icing sugar

2 teaspoons grated orange zest

1/2 tsp pure vanilla extract

1/3 cup dried cranberries, coarsely chopped

1/3 cup white chocolate chips

1-1/2 cups all-purpose flour

1/4 cup cornstarch

 

Preheat the oven to 300 degrees F.

Place the butter and icing sugar in a mixing bowl and beat until light.

Beat in the flour and cornstarch until well incorporated.

Mix in the zest, vanilla, cranberries and chocolate chips.

Flatten the dough into a 1/2-inch thick disc; wrap and refrigerate for 20 minutes.

Roll out the dough on a lightly floured surface to a 1/4-inch thickness.

Dip small cookie cutters in flour (this prevents the dough from sticking) and use them to cut out the cookies.

Place on non-stick or parchment-lined baking sheets.

Bake 15-18 minutes, or until very pale golden on the edges.

Basic Pancakes

I have decided that I like homemade pancakes WAY more than the box mix or using Bisquick.  They are just like what you get at a restaurant and super easy!

2 large eggs

1 cup milk
2 tbsp vegetable oil
1 1/4 cup flour
1 tbsp sugar
1 tbsp baking powder
1/4 tsp salt

Stir eggs in medium size boil until smooth.
Add milk and cooking oil and mix.
Add remaining ingredients and stir until moistened.
Set electric frying pan to 380 degrees and spray with non stick cooking spray.
Once heated, scoop 1/4 of batter onto the frying pan, about 4 at a time (one in each corner).
When tops are bubbly and edges ate dry looking, turn them with a spatula to brown other sides.
Remove with lifter and serve with butter and maple syrup.
Spray should not be needs for the rest of the cooking.

For chocolate chip or blueberry, add 3/4 to 1 cup into the pancake batter before placing on frying pan.

Plain and Chocolate Chip