OLD ENGLISH LEMON-CRANBERRY COOKIES
Fall cuisine is typically marked by what many consider to be more traditional and even somewhat austere flavors. Fall cuisine usually boasts 'Old World' flavors such as cloves, walnuts, and cranberries. These are flavors one might have envisioned a puritan family enjoying fresh off the Mayflower. At first bite, the robust 'kick' and bold expression of these little treats will be sure to impress and delight, and possibly even allow one to reminisce on the joys of autumn, from the fading leaves to the memories of a Thanksgiving past.
Provided by ShadowOfOdin
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Mix the flour, sugar, baking soda, walnuts, and cloves together in a large mixing bowl. Beat the egg, applesauce, lemon juice, vanilla, cranberries, lemon zest, and butter together in a separate bowl with an electric hand mixer; pour into the flour mixture and mix well. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Dust with the confectioners' sugar to serve.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 33.6 g, Cholesterol 20.5 mg, Fat 6.2 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 111.2 mg, Sugar 19.2 g
LEMON CRANBERRY COOKIES RECIPE - (4.2/5)
Provided by Niecer
Number Of Ingredients 12
Steps:
- In a medium sized bowl, combine the flour, baking powder, and salt in a bowl and set aside. In a large bowl, rub the lemon zest into the sugar until moist and fragrant. Add the butter to the lemon sugar and beat until light and fluffy - 3-5 minutes. Add the egg and vanilla, mixing until smooth. Add in the flour mixture, mixing until just incorporated. Fold in the cranberries by hand. Cover and chill for at least 30 minutes. Preheat the oven to 350. Gently form the dough into balls and bake for 13-15 minutes on parchment lined cookie sheets. Let the cookies cool slightly before moving them to a rack to cool completely. To make the glaze, mix the powdered sugar and lemon juice together, and drizzle over the fully-cooled cookies.
LEMON-CRANBERRY COOKIES
A buttery, chewy, citrusy cookie featuring a lovely bite of cranberry.
Provided by Kim
Categories Cranberry Cookies
Time 35m
Yield 32
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Mix together flour, baking soda, and salt in a bowl.
- Cream together butter and 1 cup white sugar in a large bowl with an electric mixer until light and fluffy. Add in egg yolks and mix until thoroughly combined. Mix in lemon zest, lemon juice, and vanilla extract until incorporated. Pour in half of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined (dough will be thick). Fold in cranberries.
- Place remaining 1/3 cup white sugar in a shallow bowl or pie pan. Roll dough into tablespoon-sized balls, and then roll in sugar to coat. Place dough balls 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until the tops begin to crackle and bottoms are just set, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 5 to 7 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 17.5 g, Cholesterol 28.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 77.2 mg, Sugar 10.2 g
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.
LEMONY CRANBERRY RELISH
Cranberry relish using a whole orange is a classic, but here, a whole lemon - pith and all - acts as the bitter, acerbic edge that your Thanksgiving plate needs. Try to find a thin-skinned lemon, which will prevent the relish from skewing too bitter. (Give it a squeeze before buying. Thin-skinned lemons will yield slightly under pressure, whereas thick-skinned lemons will feel hard.) This confetti of a condiment looks beautiful as well, almost like stained glass, with its jeweled, ruby gleam. Definitely make this the night before Thanksgiving to get it out of the way, then store it in an airtight container in the refrigerator until ready to eat.
Provided by Eric Kim
Categories easy, quick, sauces and gravies, side dish
Time 5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Rinse and drain the cranberries, then pick out and discard any squishy ones. In a food processor, pulse the cranberries, lemon, sugar and salt until finely chopped. You can serve this immediately or transfer to an airtight container and refrigerate for up to 48 hours, or until ready to serve. As it sits, the sugar will dissolve and the fruit will release liquid, creating a sweet-tart sauciness.
CRANBERRY LEMON SANDWICHES
I bake cookies all year long, so my friends and family call me the "Cookie Lady"! Whenever I bake these for Christmas, I make three batches...one to keep at home for my husband and two to give as gifts. -Patricia Michalski, Oswego, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, lemon zest and salt; gradually add to the creamed mixture and mix well. Stir in cranberries. Cover and refrigerate for 2 hours or until easy to handle. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. , In a small bowl, combine the filling ingredients; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 343 calories, Fat 19g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 164mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY LEMON COOKIES
These are fast and easy, my favorite combo! They have a pleasant tartness that makes them a nice change from overly sweet cookies, and they only require 3 ingredients!
Provided by Chef MB
Categories Drop Cookies
Time 15m
Yield 36 serving(s)
Number Of Ingredients 3
Steps:
- Combine the cake mix with the cranberry sauce. If the batter seems too thick, add up to 4 TB of the applesauce.
- Drop by rounded spoonfuls onto a baking sheet lined with parchment paper. Bake at 375 for 8-10 minutes, allowing less time for smaller cookies and more time for larger cookies.
Nutrition Facts : Calories 73.8, Fat 1.7, SaturatedFat 0.2, Cholesterol 0.3, Sodium 95.7, Carbohydrate 14.3, Fiber 0.2, Sugar 9.1, Protein 0.6
FRESH CRANBERRY COOKIES
These are a holiday favorite at our house. Moist cake-like cookies with lots finely chopped fresh cranberries. The Lemon Glaze is a must and really compliments these cookies.
Provided by akgrown
Categories Dessert
Time 28m
Yield 4-5 dozen, 48 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor or blender pulse cranberries until medium-fine. Set aside.
- Cream sugar and butter.
- Add all the rest of the ingredients except cranberries; mix well.
- Gently mix in cranberries.
- Drop by spoonfuls on greased cookie sheet.
- Bake at 375* for 8 to 10 minutes or until rim of cookie is lightly browned. Don't overbake or they will be dry and hard. :-).
- Brush on the glaze while still warm.
- *GLAZE*.
- Combine powdered sugar and lemon juice till smooth. Should be very thin like gravy. Add more or less sugar for right consistency.
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