Sunday, December 12, 2010
Last batch? - Cranberry Coins
Ok, so my initial thought of at least six batches of cookies, plus a batch of brownies is probably not going to happen. This is batch four and I am cookied out...can't stand another cookie. I am giving them away left right and centre and I think my co-workers are quite fond of me these days. My other challenge is the still missing hand mixer. I have not gotten around to replace the one that broke with the first batch of cookies- these cranberry delights are done with just a wooden spoon.
I might have had enough cookies to eat, but these are my favourite! I love the shortbread with the sweet cranberry. Easy to make, easy to ship and last a very long time.
Again, I found these along with 100 other recipes in the holiday cookies magazine by Martha Stewart.
1 cup (2 sticks) of unsalted butter, softened
3/4 cups of sugar, sifted
1 teaspoon of pure vanilla extract
2 cups of flour, sifted
1/2 teaspoon of salt
1/2 cup of chopped dried cranberries
1. Beat butter, sugar and vanilla with wooden spoon until smooth. Add flour and salt, stir until combined. Stir in dried cranberries. Divide dough into quarters.
2. On parchment, shape each portion into a log about 1.5 inches thick. Wrap logs tightly in parchment or plastic. Chill 30 minutes or up to one day.
3. Preheat oven to 325 F. With a sharp knife, slice dough into 1/4 inch rounds. Rotate log to avoid flattening. Place rounds on parchment lined baking sheets about 1 inch apart.
4. Bake, rotating halfway through, until edges just begin to turn golden, 20 to 22 minutes. Let cool completely. Store in airtight container up to 2 weeks.
Makes about 4 dozen