Cranberry Coin Cookies

Kitty FloridoDecember 10, 2010

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

One of those foods that scream holidays for me are Cranberries. Ever since I discovered the dry cranberries, I wanted to try a few cookie recipes, but at the same time wanted to step away from the usual drop cookies. Browsing around to get the best recipes for Christmas, I got this one from Martha Stewart. Both Helga and I are huge fans and this is one of those recipes that just hits it right out of the park. The cookie flavor is great and it goes marvelously with the tanginess of the cranberries. I made the cookie dough about 4 days ago and they came out great. You can either chill or freeze the dough rolls, and bake them as you need.

Kitty

Cranberry Coin Cookies

From Martha Stewart
Makes about 4 dozen

Ingredients:
1 cup (2 sticks) unsalted butter, softened
¾ cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
2 cups all-purpose flour, sifted
½ teaspoon salt
½ cup chopped dried cranberries

Directions:

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 1½-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°F. With a sharp knife, slice dough into ¼-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.