Each year, up to 18 well-known country inns in Mt. Washington Valley, New Hampshire host a two-day Inn to Inn Holiday Cookie Tour. The inns are decorated for the season, and platters of cookies are laid out for guests to share. Many of these cookie recipes have been in the families of innkeepers for generations and are tried and true favorites. Here are two to add to your holiday baking.
Ellis River House: Chocolate, Cranberries and Toffee Cookies
The Inn at Ellis River sits at the base of the White Mountains in Jackson, New Hampshire; its 21 rooms are decorated with period antiques and most have gas or wood-burning fireplaces. The cozy tavern is a great place for an evening drink or a game of billiards. Their recipe for oatmeal, chocolate, dried cranberries and toffee cookies is one of the best. It’s guaranteed to become one of your favorite cookies. Recipe courtesy of Country Inns in the White Mountains.
- 1 ½ cups flour
- 1 cup butter (room temperature)
- ¾ cup of light brown sugar
- 1 tsp vanilla extract
- 1 cup of chocolate chips
- 1 ½ cups oatmeal
- tsp baking soda
- ¾ cup white sugar
- 1 egg
- 1 cup dried cranberries
- 1 cup Skorr toffee bits
- parchment paper
Directions:
- Preheat oven 350 degrees. Sift together the flour and baking soda. Cream together butter, white sugar, brown sugar, egg and vanilla extract and combine with flour and baking soda. Add to the above mixture cranberries, chocolate chips, toffee bits and oatmeal.
- Place rounded teaspoons on cookie sheets lined with parchment paper, about two inches apart. Bake for 8 to 10 minutes until browned. Remove and cool.
Riverbend Inn Golden Macaroons
The peaceful and plush Riverbend Inn sits on the edge of the Chocorua River, surrounded by 15 acres of forests, meadows and gardens. The finely-designed, indulgent inn has ten rooms with mahogany beds, fine antique furnishings, luxe linens, rich fabrics, and whimsical art. Here’s their recipe for melt-in-your-mouth golden macaroons. Recipe courtesy of Country Inns in the White Mountains.
- 2 egg whites
- 2/3 cup sugar
- 1 ½ cups shredded coconut
- pinch of salt
- 1 tsp vanilla extract
- ¼ cup golden raisin
Directions:
- Preheat oven to 325 degrees. Heavily butter baking sheets and cover with lightly buttered waxed paper. Beat the egg whites and salt in mixer until they form soft peaks. Sprinkle one tablespoon sugar over the whites and beat until peaks are glossy.
- Mix together vanilla, coconut and raisins. Gently fold remaining sugar and coconut mixture into egg whites.
- Drop batter by tablespoons, one inch a part, onto baking sheets. Bake until golden, about 15 minutes. Transfer cookies to wire racks to cool.
2009 Inn to Inn Holiday Cookie Tour
The 13th Annual Inn to Inn Cookie and Candy Tour will be held December 12-13, 2009, from 11 a.m. to 4 p.m. each day. Fifteen country inns in the Mt. Washington Valley of New Hampshire will feature original holiday cookies and candies, along with decorations. The participating inns have developed original recipes for everything from sweet to savory holiday treats, with each inn featuring new recipes for this year’s tour. Tour goers can take home recipes for the treats featured on the tour, creating a keepsake collection of tested holiday cookies and candy recipes to use at home.
Pamela Wright - Pamela Wright is a freelance travel writer, specializing in outdoor recreation, adventure, and family travel. As part of the Bair-Wright ...
