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A Christmas Cookie Recipe from the Heart of America

Ingredients 1 pound fresh mushrooms (preferably yellow or red) 2 tablespoons extra virgin olive oil 1 cup sugar 1/2 cup sour cream 2 eggs 1 cup shredded cheddar cheese, shredded 1 tablespoon cayenne pepper 1 teaspoon dried thyme or rosemary 1 teaspoon kosher salt, or to taste 1/4 cup fresh white wine or brandy 1 tablespoon fresh orange juice 1 teaspoon fresh lemon juice, optional Instructions Preheat oven to 375 degrees.

Line a 9-inch baking sheet with parchment paper and lightly spray with cooking spray.

In a small bowl, whisk together olive oil, sugar, and sour cream until creamy.

Add eggs, one at a time, mixing until fully combined.

Pour in the cheese, thyme, and rosemary, and stir until combined.

Mix in the wine or bourbon and salt, if using.

Bake for 20 minutes.

Remove from oven and set aside.

Combine all remaining ingredients in a medium bowl.

Pour the mixture into prepared baking sheet, and bake for 30 minutes.

Let stand a few minutes, then remove from the baking sheet.

Serve warm with your favorite holiday cookie or your favorite soup, salad, or dessert.

Recipe Notes The mushrooms can be frozen for up to a week.

For best results, thaw overnight in the refrigerator.

Nutrition Facts A Christmas Eggplant Recipe from The Heart of the Country article Calories 8, Calories from Fat 3, Fat per serving 1g Sodium 13mg, Sodium 30mg, Potassium 105mg, Carbohydrates 1g, Sugars 0g, Protein 1g.