Nothing says Christmas quite like Cranberries! That’s why when we saw this recipe we had to give it a try and boy was it worth it. These cookies are a wonderful combination of sweet and tart that just melts in your mouth! The best part of this recipe though is that you can make a large batch of dough, bake just enough cookies and save the rest for up to a week to make more cookies at a later date. It really is the do everything Christmas cookie! Enjoy.

Photo courtesy of Ricardo Cuisine.

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup dried cranberries
  • 3 cups pastry flour
  • 1 teaspoon baking powder
  • milk for brushing
  • 3 tablespoons vanilla sugar OR 3 tablespoons white sugar

Directions:

  1. In a bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy, about 5 minutes. Add the cranberries.
  2. In another bowl, combine the flour and baking powder. Stir in the previous mixture with a wooden spoon.
  3. On a work surface, roll the dough into two logs of 1 ½-inch diameter. Wrap in aluminum foil and refrigerate for at least 2 hours.
  4. With the rack in the middle position, preheat the oven to 350 °F.
  5. Remove the dough from the refrigerator. Unwrap and place the logs on a work surface. Cut into 1/3-inch thick slices and place the slices on a baking sheet lined with parchment paper. Brush the cookies with a little milk and sprinkle with the vanilla sugar.
  6. Bake for about 12 minutes or until the cookies begin to brown.

Original recipe courtesy of Ricardo Cuisine.

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Written by Old Time Pottery
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