CRANBERRY NOELS
Basic icebox dough gets a festive makeover when dotted with dried fruit and pecans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.
- Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
- Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.
CRANBERRY NOEL COOKIES
Yes, I am already thinking of Christmas baking. You can find the shredded unsweetened coconut at Trader Joe's or at the health food store. From one of Martha's many cookbooks
Provided by cookiebaker
Categories Dessert
Time 37m
Yield 5 dozen cookies
Number Of Ingredients 9
Steps:
- Beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
- Add milk, vanilla, and salt.
- Beat until just combined.
- Gradually add flour, cranberries, and pecans.
- Mix on low speed until fully combined.
- Divide dough in half.
- Shape each half into 8-inch logs, about 2 inches in diameter.
- Roll logs in coconut, pressing lightly to coat the outside of logs.
- Wrap logs in plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 375 degrees F.
- Using a sharp knife, cut logs into 1/4-inch thick slices.
- Transfer to ungreased baking sheets, about 1 1/2-inches apart.
- Bake until edges are golden, about 12 minutes.
- Transfer to a wire rack to cool.
- Store for up to 2 weeks in an airtight container.
- Hide from kids!
Nutrition Facts : Calories 943.1, Fat 67.5, SaturatedFat 43.7, Cholesterol 98.5, Sodium 254.7, Carbohydrate 79.4, Fiber 8.9, Sugar 23.8, Protein 10.4
CRANBERRY-LEMON COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375˚ F. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and 1 tablespoon lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries.
- Scoop the dough into golf ball-size balls and arrange about 2 inches apart on 2 unlined baking sheets. Gently press the remaining 1/2 cup chopped cranberries into the tops of each cookie. Bake until slightly golden around the edges, 15 to 17 minutes. Remove the cookies and transfer to a rack set over a baking sheet.
- Make the glaze: Put the confectioners' sugar in a medium bowl. Whisk in the lemon juice and remaining 1 tablespoon lemon zest until smooth. Drizzle on the cookies and let set.
CRANBERRY NOELS
Make and share this Cranberry Noels recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time 29m
Yield 2 8inch logs
Number Of Ingredients 9
Steps:
- Cream butter and sugar 3 minutes.
- Add milk, vanilla and salt.
- Beat to combine.
- Gradually add flour, cranberries and pecans - beat just to combine.
- Form 2 logs 8 inches long and 1 1/2 inches in diameter.
- Wrap and chill 2 hours.
- Preheat oven to 375. Unwrap and roll in coconut, if desired.
- Using a serrated knife slice cookies 1/4' thick.
- Bake 12- 14 minutes on a parchment lined sheet pan or until edges are brown.
Nutrition Facts : Calories 1795.8, Fat 113.7, SaturatedFat 60.5, Cholesterol 245.5, Sodium 603.9, Carbohydrate 178.4, Fiber 8.5, Sugar 54, Protein 20.2
LINDA'S CRANBERRY COOKIES
Cranberries and white chips put a new spin on Chocolate Chip Cookies. These cookies are soft on the inside, with a little crunch around the edges. Perfect for the holidays.
Provided by Tori
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets. Combine flour and baking soda in a bowl.
- Beat the butter, white sugar, brown sugar, and instant pudding with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips and cranberries; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until edges of the cookies become golden brown, 9 to 12 minutes. Cool in the baking sheet for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 138.6 calories, Carbohydrate 17.5 g, Cholesterol 24.9 mg, Fat 7.1 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 120.4 mg, Sugar 10.6 g
CRANBERRY NUTELLA SANDWICH COOKIES
I created these cookies for my family after I realized that we had been without Nutella for far too long! Tart dried cranberries are a natural pairing to the hazelnut flavor. We can't get enough of these sweet cookies! -Nancy Mock, Colchester, VT
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 sandwich cookies.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and confectioners' sugar on high speed until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in cranberries. Divide dough in half. Shape each half into a disk. Wrap iand refrigerate 30 minutes or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. diamond-shaped cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Brush with milk., Bake until edges begin to brown, 18-20 minutes. Remove from pans to wire racks to cool completely. Spread Nutella over bottoms of half of the cookies; top with remaining cookies. Store in an airtight container.
Nutrition Facts : Calories 284 calories, Fat 16g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 47mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY COINS
Cranberry-studded slice-and-bake cookies stack smoothly and ship easily, making them a suitable gift for faraway relatives.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 6
Steps:
- Beat butter, confectioners' sugar, and vanilla with a wooden spoon until smooth. Add flour and salt; stir just until combined. Stir in dried cranberries. Divide dough into quarters.
- On parchment, shape each portion into a log about 1 1/2 inches in diameter and 4 inches long. Wrap logs tightly in parchment or plastic. Chill 30 minutes or up to 1 day. (Dough can be wrapped tightly in plastic and frozen up to 1 month.)
- Preheat oven to 325 degrees. With a sharp knife, slice dough into 1/4-inch-thick rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets, 1 inch apart.
- Bake, rotating sheets halfway through, until edges just begin to turn golden, 20 to 22 minutes. Let cookies cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
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