All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Add the flour, almonds, pecans, and ginger until evenly mixed. Stir in the milk and combine until smooth. Place in refrigerator for 30 minutes.
Preheat the oven to 350 degrees F.
Remove the batter from the refrigerator and dollop onto a parchment-lined baking tray in 1 teaspoon-size balls. They will spread about 4 times their width, so leave enough room between the dough balls.
Bake 13 minutes, or until flat and browned. They will puff up half way through baking and then settle down flat near the end of the baking time where they will begin browning.
Remove from the oven and allow to cool completely on paper towels. Be careful they are delicate.
Repeat until the batter is gone.
To assemble: Very delicately cover 12 of the cookies with a little of the Creamy Cranberry Filling. Place another cookie on top of the cream cheese filling to make a sandwich. They are delicate, so pick them up and eat them with care.
Using a whisk, whip the cream cheese 1 minute or until soft and airy. Add the cream and whisk until well combined. Fold in the dried cranberries.
Yield: 1/4 cup
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Cranberry-Pecan Bread
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review