Christine Holiday Cookie
This
crispy Florentine-style cookie with just a hint of chewiness comes from Pauline
Parry’s dear friend, Christine. The original recipe features dark chocolate and
walnut pieces, but for this festive seasonal variation, we’ve added the colors
and tastes of the holidays with white chocolate, cranberries and peppermint
candy. Enjoy!
Makes:
1 Qt makes 125 Cookies
1/2 cup brown sugar
1/2 cup white sugar
6 ounces margarine
1 egg
1 teaspoon vanilla
1/2 cup whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon wheat germ
1/2 cup white chocolate chunks
1/2 cup chopped dried cranberries
1/4 cup chopped peppermint candy
1/2 cup sweetened coconut shreds
Cream brown sugar, white sugar and margarine until very fluffy in mixer
Add egg and vanilla mixture until mixed in
Sift together in bowl all dry ingredients and add to the wet mixture
Add wheat germ, white chocolate chunks, shredded coconut and dried cranberries
Scoop a full teaspoon of mixture onto parchment-lined sheet pan
Flatten mixture with fingers to thin it out
Bake at 375 degrees in convection oven for approximately 5 minutes
Halfway through cooking, sprinkle peppermint candy on top of each cookie
Once cooled, place in an airtight container to keep them crisp
