Neiman Marcus Cranberry Cookies Recipes

THE $250 NEIMAN MARCUS COOKIE

Steps:

• Preheat oven to 375 degrees F. Line three baking sheets with parchment paper.
• Blend the oats in a food processor or blender to a fine powder. In a medium bowl, whisk together the blended oats with the flour, baking powder, baking soda and salt; set aside.
• In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. With a rubber spatula, fold in the chocolate chips, grated chocolate and walnuts.
• Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake one sheet at a time until the edges are set but the center still looks undone, about 10 minutes. Cool the cookies completely on the baking sheets. The cookies can be stored in an airtight container at room temperature for up to 4 days (they can also be frozen for up to 2 months).

NEIMAN MARCUS BARS

Steps:

• 1. For the crust: mix together all the crust ingredients listed. Press evenly into a 9x13 baking dish. For the filling: mix together all the ingredients listed. Spread evenly over the crust. Bake at 350 degrees for 45 to 50 minutes. The top should be light brown. Be careful to not OVERBAKE. Cool completely, then cut into bars. **Use only butter! It will not come out right if you use margarine.

NEIMAN MARCUS' CRANBERRY COOKIES

Steps:

• Preheat oven to 300 F, grease a large cookie sheet.
• Cream butter with brown and granulated sugars, with an electric mixer, until fluffy.
• Add eggs and almond extract and beat on low speed until well combined.
• Sift the flour, salt and baking powder into a mixing bowl, on low speed beat it into the butter mixture, stopping the mixer once to scrape down the sides of the bowl.
• Stir in almonds, craisins, and white-chocolate chips.
• Drop by large tablespoonfuls onto a prepared cookie sheet, 2 inches apart.
• Flatten slightly, bake for 20 minutes until golden.
• cool on wire racks.

NEIMAN MARCUS' OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 300°F.
• Place the butter, brown sugar, and granulated sugar in a work bowl; beat with an electric mixer on medium speed until the mixture is fluffy.
• Turn the speed to low and add the egg and almond extract, beat until well combined.
• In another bowl, sift together the flour, baking soda and salt; add it to the butter mixture and beat until mixed.
• Add the oatmeal and raisins and mix .
• Grease a cookie sheet, or use a non-stick spray.
• With a 2 tablespoon measure, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart.
• Gently press down on the dough with the back of a spoon to spread out into 2-inch circles.
• Bake for about 20 minutes or until cookies are browned around the edges.

THE $250 COOKIE RECIPE

Steps:

• Heat oven to 375 degrees.
• Cream together butter and both sugars. Stir in eggs and vanilla.
• Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.
• Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.

NEIMAN-MARCUS $250 CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Measure oatmeal and blend in a blender to a fine powder.
• Cream the butter and both sugars.
• Add eggs and vanilla.
• Mix together with flour, oatmeal, salt, baking powder and soda.
• Add chocolate chips, grated Hershey Bar and nuts.
• Roll into 1 inch balls and place 2-inches apart on a cookie sheet.
• Bake for 10 minutes at 375° or until golden.