It's time to meet another fabulous artist for the upcoming Handcrafted Hoedown for the Holiday's! Today I'm introducing you to Josey Pirkel of Rocky Run Design. I'm thrilled to have Josey joining us this year - she was one of my girls gymnastics instructors when they were tiny humans!
How many Handcrafted Hoedown for the Holidays have you been a part of? I am super excited as this is my first Handcrafted Hoedown!
What is your favorite thing about this craft sale?
I love the atmosphere at the orchard and all of the friendly faces.
What kind of gifts do you look for when you go shopping for the holiday's?
I love all things handmade! I love supporting local businesses.
Please share your favorite holiday recipe:
White chocolate Craisin cookies
Ingredients
3/4 cup (1.5 sticks to 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour(spoon & leveled)
2 teaspoons cornstarch(cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (135g) white chocolate chips
3/4 cup (105g) dried cranberries
Instructions
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes– if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 heaping Tablespoon of dough each, into balls. Place 10-12 on each baking sheet. Bake in batches for 10-11 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
Don't forget to RSVP to the event on Facebook and share with your friends! You're not going to want to miss this!
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