Cranberry Coins Recipes

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CRANBERRY-ORANGE COINS



Cranberry-Orange Coins image

Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 10 dozen

Number Of Ingredients 3

Spice Cookie Dough
1 cup chopped dried cranberries
1/2 cup chopped candied orange peel

Steps:

  • Once the flour is incorporated according to dough recipe, beat in dried cranberries and orange peel. Divide dough into 2 pieces. Shape each into a 10-inch log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

CRANBERRY COINS



Cranberry Coins image

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

1 cup (2 sticks) unsalted butter, softened
3/4 cup confectioners' sugar, sifted
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour, sifted
1/2 teaspoon kosher salt
1/2 cup chopped dried cranberries

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.

CRANBERRY COINS



Cranberry Coins image

This is a modified version of a cookie that was one of the winners in the Chicago Tribune's 2014 cookie contest. Note: The chilling time for the dough is 4 hours.

Provided by Chicagopm

Categories     Dessert

Time 32m

Yield 120 Cookies, 1 serving(s)

Number Of Ingredients 11

2 1/2 cups flour
1 1/2 cups sugar
1 cup butter, softened
1 egg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 cup dried cranberries, chopped
3/4 cup pistachios, chopped
1/4 cup decorative sugar (APPROXIMATE)

Steps:

  • Heat oven to 350 degrees.
  • Line cookie sheets with parchment paper.
  • Beat all the ingredients (except the cranberries, pistachios and decorative sugar) with mixer at low speed until just mixed. Increase speed to medium; beat 3 minutes, scraping the bowl when necessary. Add cranberries and nuts; mix on low until just combined.
  • Divide dough in half; form into 2 logs about 1 inch in diameter. Wrap each in plastic wrap; refrigerate until firm, about 4 hours.
  • Remove wrap; slice logs crosswise into 1/8-inch thick slices. Sprinkle with decorative sugar; place on parchment paper-lined cookie sheets. Bake until light brown, 10-12 minutes. Transfer cookies to wire racks to cool. Repeat with remaining cookies.

Nutrition Facts : Calories 4780.8, Fat 234, SaturatedFat 123.8, Cholesterol 674, Sodium 3412.6, Carbohydrate 631.8, Fiber 24.6, Sugar 362.2, Protein 59.8

PISTACHIO COINS



Pistachio Coins image

Categories     Cookies     Berry     Chocolate     Nut     Dessert     Bake     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 80 cookies

Number Of Ingredients 15

For dough
Parchment paper for lining baking sheets
1 large egg
1/4 teaspoon almond extract
1/4 teaspoon pure lemon extract
2 cups all-purpose flour
1/3 cup shelled natural pistachios (about 1 1/2 ounces)
3/4 cup sugar
1/8 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
For topping
3 tablespoons unsalted butter
2 ounces fine-quality white chocolate such as Lindt
6 tablespoons shelled natural pistachios (about 2 ounces)
1/4 cup dried cranberries

Steps:

  • Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
  • Make dough:
  • In a small bowl whisk together egg and extracts. In a food processor pulse together flour, pistachios, sugar, and salt until combined well (do not finely grind nuts). Add butter in pieces and pulse just until mixture resembles coarse meal. Add egg mixture with motor running and pulse just until dough forms a ball. Turn dough out onto a work surface and with heel of hand press dough together just until smooth and cohesive.
  • Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With your thumb gently make an indentation in center of each ball, pressing down almost to bottom.
  • Bake cookies in batches in lower third of oven until bottoms are pale golden, about 12 minutes. Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool completely.
  • Make topping:
  • In a small heavy saucepan melt butter and chocolate over low heat, stirring until smooth, and remove pan from heat. Coarsely chop (keeping separate) pistachios and cranberries.
  • Working with 10 cookies at a time, spoon 1/4 teaspoon chocolate mixture into each indentation and sprinkle pistachios and cranberries over chocolate centers. Let chocolate centers set 30 minutes. Cookies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 10 days.

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