Cranberry Butter Cookies Recipes

CRANBERRY COOKIES WITH BROWNED BUTTER GLAZE

Steps:

• Preheat oven to 375°. In a large bowl, cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and orange juice. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk. Stir in cranberries, baking chips and pecans., Drop dough by level tablespoonfuls 1 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Stir in confectioners' sugar, vanilla and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

ALMOND BUTTER, OAT AND CRANBERRY COOKIE DOUGH BALLS

Steps:

• Add the flour, almond butter, maple syrup, oats, cranberries, vanilla and dates to a large bowl and stir to combine. Refrigerate the dough for 30 minutes.
• Scoop out 1 tablespoon size portions of dough and roll into a ball. Place the cookie dough ball onto a plate and continue the process with the remaining dough.
• Cookie dough balls can be stored in an airtight container in the fridge for up to 2 weeks.

QUICK CRANBERRY CHIP COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the chips, cranberries and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool on pans 2 minutes before removing to wire racks.