Colonial Rock Cookies

Colonial Rock Cookies
Staff Writer

Allan Penn

In honor of the day the Pilgrims landed on Plymouth Rock, here’s a rock-shaped cookie stuffed with cranberries, walnuts, and white chips. The fun part is cramming the "rocks" with add-ins, so consider my combination a suggestion and use your favorite nuts, dried fruit, and chips.

12
Servings
316
Calories Per Serving
Deliver Ingredients

Notes

Baker’s Notes: The method of folding egg whites into cookie dough is one you don’t see very often these days, but it gives the cookies an interesting sturdy-yet-somehow-light (despite the name) texture.

Ingredients

  • large eggs, separated
  • 11  Tablespoons  unsalted butter, at room temperature
  • 1  Cup  granulated sugar
  • 3/4  Teaspoons  salt
  • 1  Teaspoon  vanilla extract
  • 3/4  Teaspoons  baking soda
  • 1 1/2  Tablespoon  water
  • 2  Cups  all-purpose flour
  • 1 1/2  Cup  walnuts, toasted and chopped
  • 3/4  Cups  dried cranberries
  • 1/2  Tablespoon  white chocolate chips

Directions

Preheat the oven to 375 degrees and place a rack in the center. Line 2 baking sheets with parchment paper or nonstick foil.

In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl, using a handheld electric mixer, beat the egg whites on high speed until stiff peaks form. Transfer the whipped whites to a separate bowl to wait. Add the butter, sugar, salt, and vanilla to the mixing bowl and beat on medium-high until creamy. Beat in the egg yolks, scraping the sides of the bowl once or twice. Mix the baking soda and water together to dissolve the baking soda, then add to the batter. Fold in the whipped egg whites, then stir in the flour. The dough will be thick. Stir in the walnuts, cranberries, and white chips.

Drop rounded tablespoonfuls of dough into large rounds about 1½ inches in diameter, about 2½ inches apart, on the prepared baking sheets. Bake 1 sheet at a time for 10 minutes, or until the edges are browned and the cookies appear set. Transfer to a wire rack and let cool completely.

 

Nutritional Facts

Total Fat
15g
21%
Sugar
15g
17%
Saturated Fat
2g
8%
Carbohydrate, by difference
43g
33%
Protein
4g
9%
Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
26mg
3%
Choline, total
9mg
2%
Fiber, total dietary
5g
20%
Folate, total
27µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
46mg
14%
Niacin
1mg
7%
Phosphorus, P
109mg
16%
Selenium, Se
6µg
11%
Sodium, Na
324mg
22%
Water
41g
2%
Zinc, Zn
1mg
13%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.