As I started checking out the ingredient list, I realized I did not have fresh lemons. And the recipe called for lemon zest and lemon juice.
Also, I did not have white nonpareils. I had rainbow nonpareils, but did not think they would look as nice on my lemon wreaths. And I did not want to sift through the millions of microscopic pieces and pick out the white ones.
So instead of making some sort of sad substitute lemon wreath, I decided to try out another recipe.
That’s where the bag of Albertson’s dark brown sugar came in!
I had the brown sugar out for another recipe, and noticed it had a recipe for cranberry brown sugar cookies on it. Sounds pretty delicious, right?
So I got to making them, and then noticed that it called for dried cranberries AND golden raisins. I did not have any golden raisins. What’s a great substitute for raisins?
Chocolate chips, of course!
Other than that, I made the recipe just like the brown sugar bag said. After I ate a few, I thought they’d also be pretty good with some oatmeal mixed in.
Next up: lemon wreaths!
Recipe: Cranberry and chocolate chip brown sugar cookies
Adapted from Albertson’s Dark Brown Sugar package
- 2 cups dark brown sugar
- 1 cup softened butter
- 2 eggs
- 1/2 cup sour cream
- 3 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup dried cranberries or cherries
- 1 cup semi-sweet chocolate chips
- Heat oven to 400 degrees. Lightly grease a baking sheet.
- Whisk together flour, baking soda, salt, cinnamon, nutmeg and ground cloves.
- Beat butter and brown sugar until light and fluffy. Add eggs and sour cream and beat until creamy. Slowly add in dry ingredients and beat until well mixed.
- Stir in cranberries and chocolate chips.
- Drop by spoonfuls onto prepared baking sheet. Bake 8 to 10 minutes, or until lightly browned.
- Remove from cookie sheet, and transfer to rack until cooled completely.
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