Cranberry Cookie Kisses Recipes

CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
• Add the soft butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
• Use a 2 tablespoon scoop or a spoon to portion out the cookie dough onto a parchment-lined baking sheet. Place only six cookies on the baking sheet.
• Bake for 18 minutes, until the cookies have puffed up and turned golden brown on the edges. Remove from the oven and cool on the baking sheet for at least 5 minutes before transfering to a wire rack to finish cooling.
• To glaze the cookies, stir together the powdered sugar and lemon juice. It should drizzle off the spoon in a thick white stream. Lightly drizzle the cookies and allow them to fully set before storing.

CRANBERRY COOKIE KISSES

Steps:

• Preheat oven to 200°F.
• Coat 2 large sheet pans with cooking spray or cover with parchment paper.
• Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form; gradually beat in sugar until mixture is very stiff and shiny.
• Gradually fold in cranberry sauce (you can add a few drops of red food coloring at this point, if desired) while beating for 1 minute.
• Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried cranberry into the top of each cookie.
• Bake for 2 hours.
• Cool completely before removing from pans.
• Store in airtight containers.
• Yields about 4 cookies per serving.

MERINGUE CRANBERRY KISSES

Steps:

• 1. Heat oven to 325° F.
• 2. Beat egg whites until frothy.
• 3. Gradually beat in sugar. Beat with mixer until very stiff.
• 4. Stir in salt, vanilla and Craisins.
• 5. Drop heaping teaspoons of mixture two to three inches apart on silicone lined baking sheet.
• 6. Bake for about 20 minutes or until set and delicately browned.
• 7. Slip off with spatula and let cool.

LINDA'S CRANBERRY COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets. Combine flour and baking soda in a bowl.
• Beat the butter, white sugar, brown sugar, and instant pudding with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips and cranberries; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until edges of the cookies become golden brown, 9 to 12 minutes. Cool in the baking sheet for 10 minutes before removing to cool completely on a wire rack.