Meet the Thanksgiving Stuffing Cookie
A few years back, we worked with our client, Downtown Cookie Company, to develop a sweet and savory Thanksgiving cookie. Enter the Stuffing Cookie. After realizing that Pepperidge Farm stuffing was the one that worked best for this recipe, we approached the company with our cookie. They loved it! Furthermore, they included the recipe on the back of their stuffing bags that holiday season, AND handed the cookies out to hundreds of thousands of people at the Macy's Thanksgiving Day Parade. How's that for a synergistic relationship. There you have it, the story of the Stuffing Cookie!
Butter 1 stick/8 Tbsp
Sugar 1/3 cup
Brown Sugar 2/3 cups
Eggs, Whole 3
Vanilla . tsp
Flour 1 . cup
Ground Cinnamon . tsp
Baking Soda . tsp
Herbed Stuffing Mix 2 cups
Craisins . cups
Mix the Sugars and butter together until fluffy.
Add the eggs and vanilla to the sugar mix. Beat until the mix has become solid, looking like it had flour added to it.
Mix flour, cinnamon, soda and salt together. Add it to the egg mix and beat it on low until the flour is almost all incorporated into the egg mix.
Add the stuffing and craisins. Mix until they are covered/incorporated.
Then mix on medium for about 10-20 seconds. When the dough and the stuffing are fully mixed, turn the mixer off, scrape the sides down and hand mix the dough once to make sure all the flour, stuffing, etc. is mixed from top to bottom.
Scoop out into your favorite size cookies, leaving an inch in between each cookie.
Bake for 12-14 minutes at 350 degrees in a conventional oven; a minute or two less at 300 degrees in a convection oven.