Cranberry Cherry Icebox Ribbons Recipes

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CRANBERRY CHERRY ICEBOX RIBBON COOKIES



Cranberry Cherry Icebox Ribbon Cookies image

These cookies have a great chewy crisp texture and are loaded with fruit flavor..They keep well, if you can keep people out of the cookie jar..I have made these with alternate fruit flavors..all are winners.. **THE CRANBERRY CHERRY FILLING CAN BE MADE AHEAD AND REFRIGERATED UP TO 4 DAYS BEFORE MAKING COOKIE DOUGH..

Provided by grandma2969

Categories     Dessert

Time P1DT9m

Yield 50 3

Number Of Ingredients 13

3/4 cup dried sweetened cranberries (3 oz)
1/3 cup sour cherry jam or 1/3 cup preserves
1 1/2 tablespoons granulated sugar
1/8 teaspoon almond extract
2 cups all-purpose white flour, plus
2 tablespoons all-purpose white flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2/3 cup unsalted butter, slightly softened
1 large egg
2 1/4 teaspoons vanilla extract
1/2 teaspoon almond extract

Steps:

  • In a food processor, process the cranberries, jam or preserves, and sugar until coarsely pureed.
  • Transfer the mixture to a small, heavy saucepan.
  • Cook over medium high heat, stirring occasionally, until it just comes to a boil, immediately remove from the heat.
  • Let stand until cooled slightly. Stir in the almond extract.
  • Cover and refrigerate for at least 1 hour, or until well chilled, or freeze for 30 minutes, to speed chilling.(the filling may be refrigerated for up to 4 days, return to room temperature before using.
  • DOUGH:.
  • In a medium bowl, thoroughly stir together the flour, baking powder and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the sugar and butter until well blended and smooth. Add the egg, vanilla and almond extract and beat till well blended. Beat or stir in flour mixture just until evenly incorporated. Let the dough stand for 10 minutes, or until firmed up slightly.
  • Line a 4 1/2"x8 1/2" loaf pan with aluminum foil, letting the foil overhang the long sides by about 3", this will keep the plastic wrap surrounding the dough from sticking to the pan. On top of the foil, line the pan with two long sheets of plastic wrap laid crosswise, overlapping the middle and overhanging the longer sides by almost 4". Divide the dough into 4 portions. Working on a large sheet of wax paper, roughly pat each portion into the shape of the loaf pan. Pat one dough portion firmly into the pan bottom, forming a smooth, even layer. Using a rubber spatula, spread one third of the filling over the dough in the pan, the filling may seem stiff, but spread it as evenly as possible. Repeat the layers, using all four dough portions and all the fruit filling. Fold the plastic wrap over the dough. Freeze until the loaf is cold and very firm, at least 1 1/2 hours and preferably longer.The dough can then be transferred to a plastic bag and frozen for up to one month.
  • Preheat the oven to 350*. Greaze several baking sheets or use nonstick spray.
  • Carefully peel the plastic wrap from the loaf. .using a large, sharp knife, trim off and discard the excess dough so the sides of the loaf are straight up and down, rather than flared; wipe the knife clean between cuts (if the loaf is too hard to cut easily, let stand for a few minutes, don't let it thaw too much, or it will be more difficult to slice cleanly. Carefully cut the loaf crosswise into thirds, forming three 2 3/4x4" blocks. Working with one block at a time, keep others refrigerated, cut each third into 1/4" slices to produce 2 3/4" long ribbons, wipe the knife clean between cuts. Using a spatula, carefully transfer the slices to the baking sheets, placing them cut side up about 2" apart. Bake the cookies, one sheet at a time in the upper third of the oven, reversing sheets halfway through baking from front to back to ensure even browning for 9-14 minutes or just until slightly darker at the edges. Using a spatula, immediately transfer the cookies to wire racks to cool completely. Store in an airtight container for up to 1 week or freeze for up to one month.

Nutrition Facts : Calories 67.7, Fat 2.6, SaturatedFat 1.6, Cholesterol 10.2, Sodium 16.1, Carbohydrate 10.4, Fiber 0.3, Sugar 5.6, Protein 0.7

JELLIED CRANBERRY-CHERRY SAUCE



Jellied Cranberry-Cherry Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound cranberries (fresh or frozen)
2 cups sugar
1/2 cup tart cherry juice
1/2 cup dried cherries
1 sprig rosemary
Kosher salt

Steps:

  • Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig.
  • Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.

CHERRY AND CRANBERRY COBBLER



Cherry and Cranberry Cobbler image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h20m

Yield 8 servings

Number Of Ingredients 14

2 sticks (1 cup) melted butter, cooled slightly, plus additional for buttering the pan
1 3/4 cups all-purpose flour
1/2 cup fine polenta, such as Bob's Red Mill
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
One 10-ounce bag frozen cherries, thawed and drained
One 10-ounce bag frozen cranberries, thawed
2/3 cup light muscovado sugar or light brown sugar
2 tablespoons all-purpose flour
1 teaspoon orange zest (from 1/2 orange)
1/4 teaspoon kosher salt
Serving suggestion: whipped cream or vanilla ice cream

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
  • Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
  • For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.

CRANBERRY ICEBOX COOKIES



Cranberry Icebox Cookies image

These crisp cookies are especially popular at Thanksgiving and Christmas with a cup of hot tea or coffee. It's convenient to bake a batch, too, because you can store the dough in the fridge until needed. —Gloria Anderson, Paso Robles, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5-1/2 dozen.

Number Of Ingredients 12

1-1/4 cups butter, softened
1 cup packed brown sugar
2/3 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped walnuts
2 cups chopped fresh or frozen cranberries

Steps:

  • In a bowl, cream butter and sugars, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. Carefully stir in cranberries. Shape into three 7-in. rolls; wrap each roll in waxed paper and refrigerate for 4 hours or overnight. , Unwrap dough and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 178 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY ICEBOX COOKIES



Cherry Icebox Cookies image

As a home economics teacher, I often supplied treats for school functions. These delectable cookies were always popular.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1/4 cup maraschino cherry juice
4-1/2 teaspoons lemon juice
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon cream of tartar
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries. , Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.

Nutrition Facts : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 37mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CHERRY ICEBOX COOKIES



Cherry Icebox Cookies image

I made these and my husband pronounced them the best cookie I've ever made. He also gave me the idea of sticking a kiss in them right after taking them out of the oven and calling it a Chocolate covered cherry cookie.

Provided by Barenakedchef

Categories     Dessert

Time 3h15m

Yield 4 dozen

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (16 ounce) jar maraschino cherries, drained and finely chopped
1 cup finely chopped pecans
1/4 cup red decorator sugar (optional)

Steps:

  • Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
  • Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.
  • Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
  • Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
  • Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.

CRANBERRY-CHERRY ICEBOX RIBBONS



CRANBERRY-CHERRY ICEBOX RIBBONS image

Categories     Cookies     Fruit     Dessert

Yield 3 dozen

Number Of Ingredients 14

Filling:
3/4 dried cranberries
1/3 c cherry preserves
1 1/2 T sugar
1/8 t almond extract
Dough:
2 C plus 2T flour
1/4 t baking powder
1/4 t salt
3/4 c sugar
2/3 c softened butter
1 egg
2 1/4 t vanilla
1/2 t almond extract

Steps:

  • In food processor, blend the cranberries, preserves and sugar, then cook just until it comes to a boil. Stir in almond extract and cool. Stir together the dry dough ingredients and set aside. With the mixer, beat the sugar and butter, then add egg and extracts. Beat in the flour mixture. Line a bread pan with foil, leaving an overlap. Working on waxed paper, divide the dough into quarters. Pat each portion into the size/shape of the pan. Pat each portion into the pan, then spread with a third of the filling, ending with dough on the top. Fold plastic wrap over the dough and freeze until firm. Remove from pan, cut crosswise into four block, then slice into 1/4 inch slices. Bake on greased sheets for 9-14 minutes at 350 degrees until just brown at edges. Cool on racks. Keeps well for at least a week, and the dough can be frozen for up to one month. Pretty and delicious!

CRANBERRY-CHERRY COMPOTE



Cranberry-Cherry Compote image

Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.

Provided by Anna Stockwell

Categories     Cranberry     Cherry     Fruit     Kid-Friendly     Small Plates

Yield Makes about 3 cups

Number Of Ingredients 6

20 ounces frozen or fresh cranberries (about 4 1/2 cups)
10 ounces frozen dark sweet cherries (about 2 cups)
1 1/4 cups (packed) brown sugar
1/2 cup apple cider
1/2 teaspoon freshly ground black pepper
1/2 cup bourbon

Steps:

  • Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.
  • Do Ahead
  • Sauce can be made 5 days ahead; cover and chill. Bring to room temperature before serving.

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