Did you tune into the Oscars Sunday night? I have always watched them, even if they are too long and sometimes not so enjoyable. I have always loved movies since days of early Disney films, then my girls kept up the same love of movies and theatre. My daughter Kristina has a degree in Theatre from Northwestern University; daughter Kara was a stage manager extraordinaire in her high school days, and one summer attended Northwestern’s Cherub Theatre Program where she met none other than Oscar nominee America Ferrera who was also attending.
Another reason I love movies is that my best friend from childhood, Linda Boykin-Williams is an accomplished make-up artist and has worked on many popular movies for years, including this year’s Oscar-nominated “Killers of the Flower Moon.” If you watch the movie, look for her in the credits! I always stay for credits in every movie and love seeing her name.
My husband Bill will usually watch the beginning monologue by the host, and maybe the last few awards, but he can never make it through the whole telecast, so I have to bribe him with a treat to last a little longer. It’s usually an appetizer or cookie, and I went with the cookie this year. This one is from Reba McEntire’s new cookbook, Not That Fancy that my sister-in-law Ellen gave me for Christmas. More details later on the cookbook as I have another recipe from it that I want to make for dinner soon.
The cookie is a shortbread-type with white chocolate chips and dried cranberries. Bill loved them, but I still couldn’t get him to watch the whole show!
- 2 cups salted butter, at room temperature
- 1 cup granulated sugar
- 4 cups all-purpose flour
- 1 cup white chocolate chips
- 1 cup dried cranberries (or dried cherries)
- Heat oven to 350 degrees F. Line baking sheets with parchment; set aside.
- Place butter and sugar in large bowl of electric mixer. Beat on medium-high speed until light and fluffy, about 4 to 5 minutes.
- Turn speed to medium low and add the flour, one cup at a time, mixing until incorporated with each addition, until combined.
- Add the white chocolate chips and dried cranberries and mix to incorporate.
- Place the dough by 2 Tablespoon spoonfuls onto cookie sheets, spacing at least an inch apart.
- Bake for 10 to 14 minutes or until the cookies are golden brown around the edges. Remove from oven and let cookies rest for 10 minutes on the cookie sheet, then transfer to a wire rack to cool completely before serving. Makes about 2-1/2 dozen.
- Note: I found that the cookies tasted even better after a day or two, if you can wait!
Sounds like a delightful evening, down to the last delicious cookie crumb. Thanks for sharing some fun family & friend memories, and the cookie recipe, too. Blessings!
Thank you, Kim!