CRANBERRY COINS
Cranberry-studded slice-and-bake cookies stack smoothly and ship easily, making them a suitable gift for faraway relatives.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 6
Steps:
- 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 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.)
- Preheat oven to 325 degrees. 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.
- 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.
CRANBERRY COINS
This is a modified version of a cookie that was one of the winners in the Chicago Tribune's 2014 cookie contest. Note: The chilling time for the dough is 4 hours.
Provided by Chicagopm
Categories Dessert
Time 32m
Yield 120 Cookies, 1 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Line cookie sheets with parchment paper.
- Beat all the ingredients (except the cranberries, pistachios and decorative sugar) with mixer at low speed until just mixed. Increase speed to medium; beat 3 minutes, scraping the bowl when necessary. Add cranberries and nuts; mix on low until just combined.
- Divide dough in half; form into 2 logs about 1 inch in diameter. Wrap each in plastic wrap; refrigerate until firm, about 4 hours.
- Remove wrap; slice logs crosswise into 1/8-inch thick slices. Sprinkle with decorative sugar; place on parchment paper-lined cookie sheets. Bake until light brown, 10-12 minutes. Transfer cookies to wire racks to cool. Repeat with remaining cookies.
Nutrition Facts : Calories 4780.8, Fat 234, SaturatedFat 123.8, Cholesterol 674, Sodium 3412.6, Carbohydrate 631.8, Fiber 24.6, Sugar 362.2, Protein 59.8
CHOCOLATE, WALNUT, AND CRANBERRY COINS
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 dozen
Number Of Ingredients 5
Steps:
- Once the flour is incorporated according to dough recipe, beat in chocolate, walnuts, and cranberries. Divide dough into 2 pieces. Shape each into a 10-inch log. Coat each in ground nuts, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.
- Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
PISTACHIO CRANBERRY ICEBOX COOKIES
Categories Cookies Mixer Fruit Nut Dessert Bake Freeze/Chill Christmas Cranberry Pistachio Fall Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 12
Steps:
- Make dough:
- Stir together flour, cinnamon, and salt in a bowl.
- Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.
- Slice and bake cookies:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
- Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.
- Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.
CRANBERRY-ORANGE COINS
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 dozen
Number Of Ingredients 3
Steps:
- Once the flour is incorporated according to dough recipe, beat in dried cranberries and orange peel. Divide dough into 2 pieces. Shape each into a 10-inch log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
- Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
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