Leftover Cranberry Sauce? Make Post-Thanksgiving Cookies.
|Post-Thanksgiving cookies - use up the extra cranberry sauce|
Of course you have leftover cranberry sauce. It's virtually impossible to finish a whole batch in a meal. But then what the hell do you do with it after Thanksgiving? Let it fester in the back of the fridge?
No way. It's time to make cookies. Here's a fave recipe of mine from the Easy Peasy Organic archives - just use cranberry sauce instead of jam!
And I know you're still full from all those mashed potatoes and stuffing and cornbread and turkey and whatever you ate all day yesterday… I am too. But hey, we don't want to waste the stuff, right?
So make these. Tuck your turkeyed self up in a comfy chair with a great book and a hot tea and these chocolate cookies. And have a great weekend! Remorse can wait.
Makes about 24
1/2 c cranberry sauce or jam (your favourite flavour)
1 c raw sugar or coconut sugar
1/3 c extra virgin olive oil (or coconut oil)
1 tsp vanilla extract
1/2 c + 2 Tbs raw cocoa powder
1 1/2 c unbleached plain or spelt flour
3/4 tsp baking soda
1/4 tsp salt
Preheat the oven to 160C, 325F.
1. Mix the cranberry sauce or jam, sugar, oil and vanilla in a large mixing bowl until well-combined. Add all the dry ingredients and mix.
2. The texture of your cookie dough will be a little strange, but don't worry. Once it's all mixed well, pick up a Tablespoon-sized glob of dough in your hand, roll it around to make a ball, and then smush it flat between your palms.
3. Put the cookies onto a greased or baking-paper-lined tray. I like to make little forkprints in the top (like what you do in traditional American peanut butter cookies), but that's not necessary.
4. Bake in the preheated oven for 10 min. Don't leave them too long or they'll dry out and lose their chewiness. Take them out and cool on a rack. They'll feel a bit floppy, but they'll solidify a bit as they cool.
5. Enjoy hot, cold, with icing sugar sprinkled over them, whatever your heart desires. Store them in an airtight container and they'll keep for a week or so (if you can resist)
*Photo by Dylan of SBM Photography