Cranberry Orange Cookies

Ingredients:

1 1/4 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter softened (or for fluffier cookies use shortening)
1/4 cup brown sugar, packed
1 cup granulated sugar
1 egg yolk
1 tsp. orange zest
juice of 1/2 orange
1 tsp. vanilla
1 c. craisins
1 cup white chocolate chips

Directions:
Preheat oven to 375 and line two baking sheets with parchment paper
In medium bowl, combine flour, baking soda, salt and whisk together.  Set aside
In bowl of a stand mixer, combine butter (or shortening) and sugars and beat until light and fluffy, about 3 minutes.
Add yolk and beat until fully incorporated.
Add orange juice, then zest and vanilla and beat until fully incorporated.
Turn mixer to low speed, add flour mixture and beat until just incorporated.
Remove bowl from mixer, stir in cranberries and white chocolate chips.
Place 1 Tbsp rounds of dough onto cookie sheets.
Place cookies in the oven and bake, switching baking sheet positions half way through baking time, for 12-14 minutes (They should not brown.)
Remove from oven and let cool on pans completely, about 10-15 minutes.

Tomato-Basil Parmesan Soup

I helped my mom put together a Stake Open House.  We had a variety of soups, including this one.  Delicious.

Makes about 2 quarts

Ingredients:
2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp. fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp. salt
1/4 tsp. pepper

In a large slow cooker, combine tomatoes, celery,carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time.)  Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux:  Melt butter over low heat in a skillet and add flour; stir constantly with a whish for 5-7 minutes.  Slowly stir in 1 cup hot soup from the slow cooker.  Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker.  Stir and add Parmesan cheese, warmed half and half, salt, and pepper.  Cover and cook on low for another hour until ready to serve.