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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Craison Cookies Recipe

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This recipe for Craison Cookies is from Recipes My Mom Taught Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 pound (3 sticks) butter, softened
1 cup granulated sugar
¼ cup brown sugar
4 eggs
1-1/2 pounds white-chocolate baking chips
8 ounces each: Craisons and chopped pecans
½ teaspoon cinnamon
½ cup quick rolled oats
3/4 teaspoon baking soda
1 teaspoon lemon juice concentrate (such as Realemon)
1 teaspoon vanilla extract
4 cups all-purpose flour
1/3 teaspoon salt
Directions:
Directions:
Preheat oven to 375 degrees.

Combine butter and sugars, add eggs and vanilla. Beat at low speed until mixed. Mix flour, salt, cinnamon, oats and soda in separate bowl. Slowly fold flour mixture into butter mixture. Add lemon juice concentrate, blend well.

Fold in white chocolate chips, craisons and pecans.

Dip batter with an ice cream scoop and drop onto lightly greased cookie sheets about 3 inches apart. Bake 15 minutes or a little less if you desire a moister cookie.
Personal Notes:
Personal Notes:
This is my husband's absolute favorite cookie. He's been known to go the the grocery store at midnight to get needed ingredients, and make a batch.

 

 

 

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