Cranberry Spice Tea Cookies Recipes

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CRANBERRY TEA COOKIES



Cranberry Tea Cookies image

I usually have to make a double batch of these delicate cookies because they disappear so fast. They make a great hostess gift and look gorgeous set out on a silver platter. I use real butter for the best flavor.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 50 cookies.

Number Of Ingredients 9

1/2 cup butter, softened
4 ounces cream cheese, softened
1/3 cup plus 1/2 cup sugar, divided
1/4 teaspoon salt
1-1/4 cups all-purpose flour
1-1/4 cups dried cranberries, chopped
1 teaspoon grated orange zest
1/2 cup orange juice
Confectioners' sugar

Steps:

  • In a large bowl, beat butter, cream cheese, 1/3 cup sugar and salt until blended. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or until firm enough to roll., In a small heavy saucepan, combine cranberries, orange zest, orange juice and remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until liquid is almost absorbed, stirring occasionally. Cool completely., Preheat oven to 325°. On a floured surface, roll each portion of dough to a 10-in. square. Cut each into twenty-five 2-in. squares. Place 1 teaspoon cranberry mixture in center of each square. Bring two opposite corners of each square to the center; pinch firmly to seal. Place 1 in. apart on greased baking sheets. , Bake 18-20 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely. Dust tops with confectioners' sugar.

Nutrition Facts : Calories 62 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 34mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CRANBERRY SPICE TEA COOKIES



Cranberry Spice Tea Cookies image

Delicate spice cookies made with Splenda. Perfect for the holidays or anytime. The recipe is from Prevention Magazine.

Provided by PaulaG

Categories     Dessert

Time 1h35m

Yield 4 1/2 dozen, 54 serving(s)

Number Of Ingredients 11

3/4 cup unsalted butter
2/3 cup Splenda granular
1 tablespoon vanilla extract
1/4 cup liquid egg substitute
1 tablespoon grated orange zest
1/4 cup cornmeal
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup dried cranberries

Steps:

  • Preheat oven to 325°.
  • Spray cookie sheets with non-stick cooking spray and set aside.
  • In a medium bowl, combine the butter, Splenda and vanilla.
  • With electric mixer, beat on medium until butter is softened.
  • Add egg substitute and orange peel, mixing briefly.
  • Add the cornmeal, flour, baking powder, cinnamon, and nutmeg.
  • Mix on low speed until dough is formed.
  • Stir in cranberries until blended evenly, taking care not to overmix.
  • Divide the dough in half and roll each into a log about 1-inch in diameter.
  • Cover with plastic wrap and freeze approximately 1 hour, allowing dough to chill.
  • Remove dough from freezer, unwrap and cut into slices about 1/4-inch thick.
  • Place 1-inch apart on prepared baking sheet.
  • Bake 8-10 minutes or until lightly browed.
  • Remove to wire rack to cool.

FRESH CRANBERRY SPICED TEA



Fresh Cranberry Spiced Tea image

A lovely clear red, hot beverage for holiday parties, an afternoon break, for dinner or bedtime as it contains no caffeine. I have been making this for decades and keep it in the fridge all winter. One of my most requested recipes!

Provided by P.Pedd.

Categories     Drinks Recipes     Tea     Iced Tea Recipes

Time 8h40m

Yield 16

Number Of Ingredients 9

1 pound fresh or frozen cranberries
3 quarts cold water
2 cups orange juice
2 ⅛ cups pineapple juice
¼ cup lemon juice
2 cups white sugar, or to taste
1 (3 inch) cinnamon stick
1 teaspoon whole cloves
½ teaspoon whole allspice berries

Steps:

  • Place the cranberries and water into a large pot. Bring to a boil and cook just until the berries pop, about 5 minutes. Remove from the heat and let stand at room temperature until cold, several hours.
  • Strain out the cranberries and stir the orange juice, pineapple juice, lemon juice and sugar into the liquid. Add the cinnamon stick, whole cloves and allspice berries. Bring to a low boil. It is ready to serve at this point, but it is even better if you allow it to sit overnight.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 36.6 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.5 g, Sodium 7.3 mg, Sugar 32.1 g

CRANBERRY AND OATMEAL SPICE COOKIES



Cranberry and Oatmeal Spice Cookies image

Make and share this Cranberry and Oatmeal Spice Cookies recipe from Food.com.

Provided by Chef mariajane

Categories     Drop Cookies

Time 13m

Yield 26 cookies

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old fashioned oats (not quick cooking)
3/4 cup dried cranberries

Steps:

  • Preheat oven to 350°F Butter 2 baking sheets.
  • Sift flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in a small bowl to blend. Set aside,.
  • Using electric mixer fitted with paddle attachment, beat butter and both sugars in a large bowl until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in flour mixture. Stir in oatmeal and cranberries.
  • For each cookie, drop one tablespoon of dough onto sheet, spacing 2-inches apart. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 13-15 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
  • DO-AHEAD TIP: Cookies can be made up to 5 days ahead. Store airtight at room temperature.

Nutrition Facts : Calories 91.2, Fat 4, SaturatedFat 2.4, Cholesterol 17.5, Sodium 80.5, Carbohydrate 12.8, Fiber 0.6, Sugar 6.7, Protein 1.3

CRANBERRY-FIVE SPICE COCKTAIL COOKIES



Cranberry-Five Spice Cocktail Cookies image

Instead of coffee and tea, pair this treat with a cocktail at your holiday party. Dorie Greenspan, cookbook author and owner of CookieBar in New York City, shares her recipe using a Chinese spice mixture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 50

Number Of Ingredients 7

1/4 cup plus 1 tablespoon sugar
1/2 cup frozen cranberries, coarsely chopped
1 3/4 cups all-purpose flour
1 teaspoon Chinese five-spice powder
1/2 teaspoon fine sea salt
1 1/2 sticks unsalted butter, at room temperature
1 large egg

Steps:

  • Toss 1 tablespoon sugar with frozen cranberries; set aside, stirring occasionally.
  • In a small bowl, whisk together flour, Chinese 5-spice powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter on low speed until smooth and creamy. Add remaining 1/4 cup sugar and beat until well combined, about 2 minutes. Add egg and continue to mix 1 minute more. Mixture may appear curdled, but it will even out once dry ingredients are added.
  • With the mixer on low, add flour mixture; mix until just combined. Stir cranberries and spoon into dough; discard any liquid in bowl. Mix just to incorporate, or fold in using a spatula.
  • Turn dough out onto work surface and gently shape into a ball. Divide dough in half and pat each half into a disk. Working with one disk at a time, place dough between two sheets of wax paper and roll dough between sheets until it is 1/4-inch-thick. Slide dough, still between paper, onto a cutting board and transfer to freezer. Freeze for at least 1 hour or wrap in plastic wrap and freeze up to 1 month. Repeat process with remaining disk of dough.
  • Preheat oven to 350 degrees with a rack set in center of oven. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
  • Working with one piece of frozen dough at a time, cut out cookies using a 1 1/2-inch-round cookie cutter. Transfer to prepared baking sheet. Set aside scraps.
  • Transfer baking sheet to oven and bake, until lightly golden around edges and cookies feel just firm to the touch, about 20 minutes. Transfer baking sheet to wire rack and let cool for 2 minutes. Remove cookies from baking sheet and transfer to wire rack to cool completely.
  • Repeat process with remaining piece of frozen dough. Repeat rolling, freezing, and baking process with scraps from both dough halves.

CRANBERRY KITCHEN COOKIES



Cranberry Kitchen Cookies image

Makes a great, light, cake-like cookie. I use the food processor to chop the cranberries (life is just too short!).

Provided by Lovesmurfs

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 45m

Yield 144

Number Of Ingredients 12

½ cup butter
1 cup white sugar
¾ cup packed brown sugar
¼ cup milk
2 tablespoons orange juice
1 egg
3 cups sifted all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup chopped walnuts
2 ½ cups fresh cranberries, roughly chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together butter, white sugar and brown sugar. Beat in the milk, orange juice and egg. Combine the flour, baking powder and salt; stir into the creamed mixture. Stir in chopped walnuts and cranberries. Drop by teaspoonfuls onto the prepared cookie sheets.
  • Bake for 10 to 15 minutes in the preheated oven, or until edges are golden. Let cookies cool on the cookie sheet for 2 minutes before removing to wire racks to cool completely

Nutrition Facts : Calories 31.9 calories, Carbohydrate 4.9 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 14.3 mg, Sugar 2.6 g

SPICED CRANBERRY OATMEAL COOKIES



Spiced Cranberry Oatmeal Cookies image

This is the best applesauce cranberry cookie recipe. These delicious cookies are full of pecans, dried cranberries and chocolate chips that lend crunch and sweetness. Every bite is packed with flavor! -Karie Saxton, South Boardman, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar blend
3/4 cup unsweetened applesauce
1 egg, room temperature
1 teaspoon vanilla extract
3 cups old-fashioned oats
1-3/4 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup dried cranberries
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped pecans

Steps:

  • In a large bowl, beat the butter, brown sugar and sugar blend until well blended. Beat in the applesauce, egg and vanilla (mixture will appear curdled). Combine the oats, flour, cinnamon, baking powder, salt and nutmeg; gradually add to the butter mixture and mix well. Stir in the cranberries, chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks.

Nutrition Facts : Calories 71 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 36mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY AND PUMPKIN PIE SPICE TEA CAKE



Cranberry and Pumpkin Pie Spice Tea Cake image

Categories     Cake     Mixer     Fruit     Nut     Dessert     Bake     Christmas     Cranberry     Almond     Spice     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 11

1 1/2 cups unsalted butter (2 1/2 sticks), room temperature
3/4 cup plus 3 tablespoons sugar
2 large egg yolks
1 large egg
1/2 cup ground blanched almonds
1 tablespoon vanilla extract
1 cup fresh cranberries, coarsely chopped
1 3/4 cups sifted unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 cup dried cranberries or currants
Powdered sugar

Steps:

  • Preheat oven to 350°F. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks and egg 1 at a time, beating after each addition. Beat in almonds and vanilla.
  • Mix fresh cranberries and remaining 3 tablespoons sugar in small bowl. Let stand 5 minutes. Combine flour and spice in medium bowl.
  • Stir fresh and dried cranberries into butter mixture. Add flour mixture and stir until well combined. Spoon batter into ungreased 9-inch tart pan with removable bottom. Smooth top. Bake until top of cake is golden and dry and center of cake is firm, about 55 minutes. Transfer to rack and cool completely.
  • To serve, sift powdered sugar over top of cake. Remove rim from pan and transfer cake to platter.

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