Brown Sugar Apple Cider yum with Praline Drizzle

I have been playing with this recipe for years and this year they are purrrfect !

• 1/2 cup butter, softened
• 1/2 cup of shortening
  
• 3 cups all- purpose flour * divided in half
  
• 1 cup packed brown sugar
• 1 egg
• 2 tablespoon buttermilk
• 1 teaspoon vanilla
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup apple cider infused Golden raisins ~ drained **
  
• 1 cup chopped pistachios
• 1 cup chopped walnuts
• 1 cup chopped dried cranberries
  

Cream together butter and shortening with an electric mixer on medium to high for 30 seconds or till softened. Stir in about half of the flour. Add brown sugar, egg, buttermilk, vanilla, baking powder, soda & salt. Beat until combined, scraping sides of the bowl occasionally.

*In a separate bowl toss together the cranberries, drained raisins & all the nuts with the remaining flour coating everything well then add fruit, nuts and remaining flour to your wet batter stir just till mixed .

Cover bowl with plastic wrap refrigerate for at least an hour.
preheat oven to 375 degrees bake for 8 ~ 10 minutes or till edges are firm. Cool on a wire rack. Once cookies are cooled place them on wax paper close together and drizzle with the warm praline.

I like to use a small cookie scoop to keep the cookies uniform in size but if you would like you can roll the dough into logs before refrigerating and then slice and bake.

** A few day's before you are going to mix these soak 1 cup of golden raisins in a good apple cider


Praline Drizzle

• 1 cup brown sugar
• 1/4 cup butter
  
• 2 Tbsp. orange juice
• 1/4 cup light cream
• 1 1/3 cups sifted powder sugar
  

in a small saucepan combine brown sugar, butter, orange juice & cream.
Heat and stir over medium heat till mixture comes to a full rolling boil. Boil 1 minute stirring constantly. Remove from heat whisk in powdered sugar till smooth but be quick it will start to harden quickly you can add a few more drops of orange juice if needed to make drizzle consistency.

The batter can be refrigerator for up to 3 days or wrapped well and put into the freezer for up to 3 months.

The original recipe is Praline brown sugar rounds from Better Homes & Gardens Old Fashioned Home Baking Cookbook which has a lot of wonderful recipes in it, so if you happen upon it, grab it... It's a good one..

I'm joining in on The Incredible Christmas Cookie Party over at Aly & Ash Where I have already seen some really great looking cookies...
I will also be joining All Things Merry & Bright over at All Things Heart and Home
Miss Robin has already shared her Oatmeal Dolce de Leche-Marshmallow Cookie Pies and they look out of this world yummy.. Now if you can't get enough cookies at these two parties come join us at Pleasant Home for more wonderful yummy goodness...



Christmas Hugs from Savannah ya'll, Cherry