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Cranberry Hermits

cookies

1/3 cup butter; softened
2/3 cup packed brown sugar
1 egg
1/3 cup corn syrup
1 teaspoon vanilla
1 teaspoon grated orange rind
2 tablespoons orange juice
1-3/4 cups all-purpose flour
1/2 teaspoon (each) baking soda and baking powder
1/2 teaspoon (each) cinnamon, allspice and nutmeg
2 cups dried cranberries
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1-3/4 cups icing sugar
3 tablespoons orange juice

In large bowl, beat butter with brown sugar; beat in egg, corn syrup, vanilla and orange rind and juice until light and fluffy. In separate bowl, combine flour, baking soda, baking powder, cinnamon, allspice and nutmeg; stir into butter mixture. Mix in cranberries. Drop by rounded teaspoonfuls, about 2 inches apart, onto lightly greased baking sheets; flatten tops with back of spoon. Bake in centre of 350°F oven for 8 to 10 minutes or until golden. Let cool on pans on racks for 2 to 3 minutes; transfer to racks and let cool completely. Icing: Whisk icing sugar with orange juice; drop by teaspoonfuls onto centre of each cookie. (Can be stored in airtight container at room temperature for up to 1 week or frozen for up to 1 month.) Chocolate-Lined Fruity Thumbprint Meringues 2/3 cup granulated sugar 2 teaspoons cornstarch 3 large egg whites 3 ounces semisweet chocolate; chopped 2 cups fresh raspberries or clementine sections 0 x icing sugar In small bowl, mix sugar with cornstarch. In large bowl, beat egg whites until soft peaks form; gradually beat in sugar mixture until stiff peaks form. Drop by heaping teaspoonfuls, about 2 inches apart, onto parchment- or foil-lined baking sheet; using back of spoon, shape into rounds and form hollow in centre. Bake in centre of 250°F oven for about 1-1/2 hours or until firm to the touch. Let cool completely on pan on rack. Meanwhile, in bowl set over saucepan of hot (not boiling) water, melt chocolate. (Or microwave at Medium-Low/30% for 3 minutes.) Stir in 4 teaspoons hot water until smooth. Spread thin layer of chocolate in hollow of each meringue. (Can be prepared to this point and stored in airtight container for up to 1 day.) Place berry in centre of each. Sift icing sugar over top. T I P : If topping- with clementine sections, ,you can use fresh or canned. You'll need 2 cans (each 10 oz) mandarin oranges, thoroughly drained and patted dry.

Contributor: Canadian Living - December, 1998

Yield: about 36 cookie

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