Tis the season to be baking ( B&W Wednesday)

sorry not such a good photo left the camera in husbands car and

I used my iPhone.

Every year around the holidays I like to bring my neighbors and those who serve us a little something from the kitchen. This year I thought I would try a couple new recipes. These ricotta cookies are my families new favorites. Boy, are these tender. They aren't your mama's sugar cookie that is for sure. I also made molasses cookies. These sure made my house smell wonderful. I also thought I would try making this recipe for Hazelnut Crescents. I always like to include something with little nuts. Though you might want to skip this recipe if your recipients are allergic. Last but not least, you can forget the chocolate. Double Chocolate Cranberry Cookies fit the bill.

Double Chocolate Cranberry Cookies by Martha Stewart for this recipe you will need 16 ounces of bittersweet coarse chopped chocolate. 1 cup of flour leveled. 3 Tablespoons of cocoa powder. 1 teaspoon of baking powder and 1/2 teaspoon of coarse salt along with 1 stick of butter=8 Tablespoons. 3/4 cup white sugar and 1/2 cup of brown sugar along with 2 eggs and 1 teaspoon of vanilla plus 1/2 cup of dried cranberries but you can use cherries too which I think are even yummier. Melt chocolate then add sugar, butter, and vanilla. Then add eggs and then slowly add dry ingredients. Bake at 350 degrees for 12-15 minutes. Depends on your oven. Cookie should begin to crack. I also added chocolate chips by a 1/2 cup. Totally delish. Enjoy!