Bon Voyage

I'm packing up.  Traveling abroad~

Somehow however, in my daydreams, I've always imagined this to be what I look like when traveling- minus the blonde hair, of course! ;)

So, in case you haven't guessed already, I'm taking a trip, sort of.  Well...at least this blog is.

I'm moving my sweet shop over to Living the Gourmet!  That's right! Mama and I are merging, so get ready for some big changes!

From time to time, I will be posting my sweet delights and maybe some savory dishes as well over at LTG!
You can still follow Il Dolce Bacio on Facebook & Twitter where I will still be sharing all my updates and latest recipes!!
♥
From now on, you will be visiting the Baking Gypsy at
Living the Gourmet

xx,
Tammy♥

Happy Thanksgiving

From our family to yours, we wish you a very beautiful and blessed Thanksgiving!

♥

Soft & Chewy Cranberry Walnut Cookies

(Adapted from King Arthur Flour)

Prep Time: 10 minutes

Cook Time: 7-10 minutes

For cookies you will need:

½ cup butter

¾ cup sugar

zest of 1 medium to large tangerine

1 teaspoon vanilla extract

¼ teaspoon baking powder

½ teaspoon salt

1 large egg

1½ cups AP flour

Approximately ½ cup cranberries

¼ cup walnuts

Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.

Using a stand mixer, beat together the butter, sugar, tangerine zest, vanilla, baking powder, and salt.

Beat in the egg. The mixture may look slightly curdled which is fine. Add the flour and dried cranberries and nuts, stirring until well combined.

Drop the dough by heaping teaspoons onto the baking sheets. Using the flat bottom of a glass dipped in sugar or a spoon, flatten each cookie slightly.

Bake the cookies for 7-10 minutes, or until they’re barely set and a light golden brown around the edges. Make sure not to over bake your cookies or they will not be soft and chewy once they are cool.

Remove cookies from the oven and transfer to a wire rack to cool completely. Enjoy!

xx,

Tammy♥ & Catherine