Holiday Cookies

Camilla Saulsbury's recipes for Cranberry White Chocolate Jumbles and Dried Apple Cider Cookies.

Thanksgiving Cranberry White Chocolate Jumbles
• 1 (16.5-ounce) roll refrigerated sugar cookie dough
• 3/4 cup white chocolate chips
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds, coarsely chopped
• 2 teaspoons grated orange zest
• 1 teaspoon pumpkin pie spice (or ground cinnamon)

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray. Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the white chocolate chips, cranberries, almonds, orange zest, and spice; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon. Drop dough by kitchen teaspoons, 2 inches apart, onto prepared cookie sheets.
Bake for 10–13 minutes or until just set and golden at edges. Transfer cookies to wire racks and cool completely.
Makes 28 cookies.

Dried Apple Cider Cookies

• 1 (18.25-ounce) package yellow cake mix
• 1/4 cup apple cider (or apple juice)
• 1/4 cup vegetable oil
• 1/2 teaspoon ground cinnamon
• 1 large egg
• 1 1/3 cups chopped dried apples
• 1 ¼ cups chopped walnuts, optional

Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray. Place half of the cake mix along with the apple cider, oil, cinnamon, and egg in a large mixing bowl. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and dried apples with a wooden spoon until all dry ingredients are moistened. Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. If desired, sprinkle cookie tops with chopped nuts; gently press nuts into dough. Bake for 10–13 minutes or until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
Makes about 48 cookies.