Cranberry honey, cookies

 cranberry honey cookies

Author: Katie Stymiest Total Time: 20 Minutes Yield: 2 Dozen Cookies 1x Diet: Low Calorie

These cranberry honey cookies are soft, chewy, and loaded with tart-dried cranberries and white chocolate chips. Naturally sweetened with honey, these cookies are a must-bake this holiday season.

INGREDIENTS

Cranberry Honey Cookies

1⁄2 cup (160g) Beemaid pure liquid honey

1⁄2 cup (115g) dairy-free salted butter, room temperature

1⁄4 cup (48g) granulated sugar

1 teaspoon vanilla extract

1 1⁄2 cups (240g) all-purpose flour *can substitute gluten-free flour 1:1 baking blend

1⁄2 teaspoon baking soda

1⁄2 teaspoon ground nutmeg

1⁄2 teaspoon fine sea salt

1⁄2 cup (80g) dried cranberries

1⁄2 cup (120g) dairy-free white chocolate chips

INSTRUCTIONS

Cranberry Honey Cookies

1. Preheat the oven to 350oF and prepare two baking sheets with parchment paper.

 2. In a stand mixer combine the honey and butter and beat together on high for 5 minutes until light and fluffy.

3. Add in the sugar and vanilla extract and beat on high for another 2 minutes.

4. Add in the flour, baking soda, nutmeg, and salt and mix on low until fully incorporated and a dough forms.

5. Add in the dried cranberries and white chocolate chips and combine with a spatula.

6. With a 1 1⁄2 tablespoon size cookie scoop, scoop the cookie dough onto the prepared baking tray approximately 2 inches apart from each other.

7. Bake for approximately 8-10 minutes or until the edges are a light golden brown and the center appears to be just slightly under-baked.

8. Remove from the oven and allow the cookies to fully cool on the tray. Enjoy!

NOTES

Store leftover cookies in an airtight container at room temperature for up to 7 days.

NUTRITION

Serving Size: 1 Cookie Calories: 141 Sugar: 15 Grams Sodium: 72 Miligrams

Fat: 5 Grams Saturated Fat: 3 Grams Unsaturated Fat: 1 Gram

Trans Fat: 0 Grams Carbohydrates: 23 Grams Fiber: 1 Gram Protein: 1 Gram Cholesterol: 18 Miligrams

Find it online: https://cakedbykatie.com/2021/12/cranberry-honey-cookies/

Cabbage Roll Soup

5 from 508 votes

Cabbage Roll Soup

Cabbage Roll Soup recipe is a delicious dinner recipe that will warm your belly on a cold and crisp fall day. This is the ultimate comfort food!

Prep Time15minutes mins

Cook Time30minutes mins

Course: Dinner, Soup

Cuisine: American

 

Servings: 6

Calories: 213.01kcal

 

Author: Jill

Ingredients

• 2 tsp. vegetable oil
• 1 lb. lean ground beef
• salt and pepper
• 1 medium yellow onion diced finely
• 2 cloves garlic minced
• 4 cups chopped green cabbage
• 2 medium carrots quartered and sliced
• 4 cups low-sodium beef broth
• 3 8 oz. cans tomato sauce
• 1/2 cup white rice uncooked
• 1 bay leaf
• 3 tbsp. light brown sugar
• 2 tbsp. fresh chopped parsley

Instructions

• In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
• Season ground beef with salt and pepper as desired and cook until browned.
• Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
• Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
• Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
• Take out the bay leaf and sprinkle with chopped parsley.

Nutrition

Serving: 6g | Calories: 213.01kcal | Carbohydrates: 20.27g | Protein: 20.23g | Fat: 5.24g | Saturated Fat: 2.83g | Cholesterol: 46.87mg | Sodium: 346.58mg | Potassium: 634.05mg | Fiber: 0.51g | Sugar: 6.63g | Vitamin C: 1.67mg | Calcium: 22.13mg | Iron: 2.01mg