After a huge success last year, I am back again with Cranberry Coins! If you like a shortbread type cookie with just enough buttery crumble and the sweet/tart taste of cranberries - this is yours for the baking.
They are incredibly easy to make, no mixer needed and they have a long shelf life - not that you won't have eaten them already, but if you were to send them by mail you wouldn't have to worry about them getting there stale. Enjoy!
Cranberry Coins (Makes about 4 dozen)
- 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.
From Martha Stewart Holiday Cookies Magazine (2010)
Omg, these looks soooooo good. I love shortbread cookies, and the bits of cranberry in these make them extra festive :)
ReplyDeletemaking this right this second! and LOVE the background you chose ;)
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