Cranberry Coins
First off, sorry I didn't take a better picture. I baked these for a Superbowl party and left some with the host and ate the rest and when I had, like, three left I thought "now might be a good time to take a picture."
Ok so there were 5 left. And I guess I could have baked another batch but (excuses excuses) I'm out of dried cranberries. Note to self: Get more.
These cookies were delicious. I mean, shortbread-y, comforting, the sweet went so well with the tart of the cranberries and the buttery goodness of the batter. I will be making them again I loved them so much plus they went over quite well at the party too. They're not typical Superbowl party fare but hell who doesn't love cookies? These are good for a Thursday. Make them. You can thank me (and Martha Stewart) later.
Cranberry Coins
Makes: 4 dozen
Ingredients
1. 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.
2. On parchment, shape each portion into a log about 1 1/2 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.)
3. Preheat oven to 325º. With a sharp knife, slice dough into 1/4 inch-thick rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets, 1 inch apart.
4. Bake, rotating sheets halfwy 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. If you can resist for that long.
Here's what I learned: chop those cranberries. Like chop them into bits and stir them in more because in the parts where I did that right, the cookie looked really pretty with the red speckles.
This is such an easy recipe and you don't even need contraptions. Enjoy!
Ok so there were 5 left. And I guess I could have baked another batch but (excuses excuses) I'm out of dried cranberries. Note to self: Get more.
These cookies were delicious. I mean, shortbread-y, comforting, the sweet went so well with the tart of the cranberries and the buttery goodness of the batter. I will be making them again I loved them so much plus they went over quite well at the party too. They're not typical Superbowl party fare but hell who doesn't love cookies? These are good for a Thursday. Make them. You can thank me (and Martha Stewart) later.
Cranberry Coins
Makes: 4 dozen
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/2 cup chopped dried cranberries
1. 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.
2. On parchment, shape each portion into a log about 1 1/2 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.)
3. Preheat oven to 325º. With a sharp knife, slice dough into 1/4 inch-thick rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets, 1 inch apart.
4. Bake, rotating sheets halfwy 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. If you can resist for that long.
Here's what I learned: chop those cranberries. Like chop them into bits and stir them in more because in the parts where I did that right, the cookie looked really pretty with the red speckles.
This is such an easy recipe and you don't even need contraptions. Enjoy!
