Chewy Chocolate Cookies
1 cup all-purpose shortening
3/4 cup granulated sugar
3/4 cup light brown sugar
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
2 eggs
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup rolled oats
1/4 cup corn flakes, crushed (see tips)
2 tablespoons pecans, chopped very small
1/2 cup shredded coconut
2 tablespoons cocoa powder

Procedures :
Preheat oven to 350 degrees F. Sift together flour, baking soda, baking powder, salt, and cocoa powder, then set aside. In the bowl of a stand-up mixer, using the paddle attachment, cream together the shortening and the sugars. Add the heavy cream and vanilla extract. Add eggs, one at a time, creaming well after each addition. Scrape down sides of bowl. Gradually add sifted dry ingredients to mixture, blending well. Remove bowl from mixer and fold remaining ingredients into dough. Place marble-size portions of dough on a cookie sheet lined with parchment paper or with a silpat (see tips). Be careful not to place portions too close together, as these cookies will spread out into a flat circle (see tips). Bake in a preheated oven for 8-10 minutes, until they appear flat and crisp. Allow to cool slightly on cookie sheet, then carefully transfer cookies to a cooling rack. Yield: approximately 60 (3-inch) round cookies. Tips: 1. To crush corn flakes, simply place them in a Ziploc bag and, using a rolling pin, finely crush them. Measure them after they have been crushed. 2. Silpats are cookie sheet liners that can be reused over and over again. They can be found at specialty kitchen supply shops or at restaurant supply stores. 3. Also available at specialty shops or restaurant supply stores are portion scoops (which look like ice-cream scoops). These are great for scooping cookie dough. For these cookies, use a #100-size portion scoop. 4. If using a cookie sheet measuring, 12 x 17-inches, space portions of dough 3 across by 4 down. 5. Do not make these cookies if there is high humidity in the air. Cranberry Caramel Sauce 1/2 cup water 3/4 cup cranberry juice concentrate 1/4 cup heavy cream 2 cups granulated sugar In a small saucepan, bring the water, cranberry juice, and cream to a boil and keep the mixture warm. In a dry, medium-size, heavy saucepan, cook the sugar over moderate heat until it is a deep amber color. Remove from heat immediately (see tips). Very carefully and slowly, whisk the warm cranberry mixture into the melted sugar (see tips). Serve either slightly warm or cold. Yield: approximately 2 cups of sauce. Tips: 1. When sugar has completely melted, it quickly turns from a light amber color to a dark brown. The darker the caramel, the more bitter the taste. Be careful to remove from the heat at the point that it reaches a deep amber color, adding the warm cranberry mixture immediately. 2. Sugar melts to form caramel at 320 degrees F, so be extremely careful throughout this process not to splash it onto your skin. It is a good idea to have a bowl of ice nearby just in case it does get on your skin. 3. When adding the cranberry mixture to the caramel, be extremely careful. Add it slowly, while whisking. The cranberry mixture tends to bubble up immediately once it hits the hot caramel. Cranberry Compote 1 cup sun-dried cranberries 1/2 cup light brown sugar 2/3 cup water 2 tablespoons brandy, good tasting quality 1/4 teaspoon ground ginger 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract 2 tablespoons heavy cream In a medium-size saucepan, place cranberries, sugar, and water. Bring to a boil, then reduce heat to a simmer. Continue to cook until cranberries are soft and there is very little liquid remaining. Remove from heat. Stir in remaining ingredients, blending well. To serve: Bring compote up to a warm temperature before serving. Place three scoops of your favorite ice cream in the center of a plate. Stack three cookies and top with compote. Garnish with compote and caramel sauce.
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