There have been a lot of stomachs growling around the newsroom as we first typed and then proofread all the recipes that were sent in by readers for the Holiday Recipe Roundup section that will be published Dec. 11 in the Daily Globe.
After a while, though, upon going through myriad versions of fudge, one almost starts to feel queasy, as if you’d consumed all that candy. Consequently, I think I’ll wait a few days before beginning my own holiday baking.
Not that I do much. I certainly don’t bake like my mom used to, turning out huge platters of goodies to share with family and friends. But there are a couple of cookie recipes that I dig out of my own files, and I rediscovered a couple of old favorites while going through some of mom’s old columns that I might have to make for nostalgia’s sake.
Here’s one that I discovered last year for which credit goes to TV cook Rachael Ray, even though she claims not to do any baking. I’m not sure if I saw it on her TV program or just found it on the Internet, but it combines two of my favorite holiday flavors — cranberries and pistachios, although I also made a version with pecans last year, using up some of my Texas stash. This is my kind of cookie — light, crispy and kinda chewy. Also quite pretty.
Jeweled Lace Cookies
Position racks in the upper and lower thirds of the oven and preheat to 325 degrees. Grease 2 cookie sheets.
In a medium saucepan, stir together 1/3 cup brown sugar, ¼ cup corn syrup and 4 tablespoons unsalted butter over medium heat until smooth and bubbling, about 4 minutes. Remove from heat. In a bowl, whisk together ½ cup rolled oats, ¼ cup flour and a pinch of salt; stir into the pot, then stir in 1/3 cup dried cranberries and ½ cup shelled pistachios, chopped.
Drop rounded teaspoons of the mixture about 3 inches apart onto the prepared cookie sheets. Bake until bubbly and a shade darker, 9 to 10 minutes. Let cook for 1 minute before quickly transferring each cookie to a rack using a thin metal spatula; let cool completely.
Makes 4 dozen.