Just in time fur the holidays JG dug out an old favorite that we got from a furriend a long time ago. This is a super quick treat recipe, easy to fit in with all your other Turkey Day cooking.
1 cup whole cranberries
1 12.5 oz. can white turkey (or chicken) drained, liquid reserved
3-1/2 cups flour
1 tablespoon baking powder
Preheat oven to 350*. I use silicon cookie sheets, so no prep needed on them, but if you’re using standard metal sheets, spray lightly with pan spray.
Mix the flour and baking powder in a large bowl. Then put the turkey and the egg in your food processor or blender and process till it’s a smooth paste. Use a bit of the reserved liquid as needed. Add the cranberries and continue to process till till the berries are chopped up fine.
Mix the wet ingredients into the dry, then turn out onto a board and knead until all is combined well. Keep adding reserved liquid, a little at a time, as needed. I did use all of it here to get the dough fully mixed. You’ll have a nice heavy dough, moist but not sticky. I use a pastry sheet so I don’t have to flour the board. Once the dough is nice and smooth, roll it out to about 1/4″ thickness.
You can certainly use festive cutters for these, but Gizmo seems to like small round cookies the best (easiest for him to eat) so I just use a small round biscuit cutter. Place the cookies on your sheet and bake for about 25″.
This is 1/2 of the recipe ready for the oven.
Take them out when they are light tan…no need to over bake them. Cook on a rack, and store. I like to store them in the fridge since this recipe does last us a while.
Here is that same half, cooling on the rack.
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