OATMEAL CRANBERRY COOKIES
Steps:
- Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.
CRANBERRY-ORANGE COOKIES
Provided by Food Network Kitchen
Time 2h
Yield about 48 cookies
Number Of Ingredients 14
Steps:
- Pulse the dried cranberries and granulated sugar in a food processor until the cranberries are finely ground and the sugar turns red. Add the flour, baking powder, orange zest, salt, allspice and cloves and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal.
- Combine the cranberry juice, food coloring and vanilla in a small bowl and add to the food processor along with the egg; pulse until a dough forms. Transfer the dough to a bowl, cover with plastic wrap and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll heaping teaspoonfuls of dough into balls, then roll the balls in sanding sugar and arrange about 1 1/2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the cookies are just set on top and golden on the bottom, 18 to 24 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
CRANBERRY SANDWICH COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 20 cookies
Number Of Ingredients 13
Steps:
- Pulse the granulated sugar and 1/3 cup dried cranberries in a food processor until finely ground. Add the flour, baking powder and 1/4 teaspoon salt; pulse to combine. Add the cut-up butter and shortening; pulse until the mixture looks like coarse meal. Whisk the egg, cranberry juice, 1 teaspoon vanilla and the food coloring in a small bowl; add to the food processor and pulse to form a dough. Transfer to a bowl, cover with plastic wrap and refrigerate until firm, at least 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Drop rounded teaspoonfuls of dough 1 1/2 inches apart onto the baking sheets. Bake, switching the pans halfway through, until the cookies are just set, 16 to 18 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely.
- Meanwhile, make the filling: Beat the cream cheese, room-temperature butter and the remaining 1/2 teaspoon vanilla in a bowl with a mixer on medium-high speed until smooth, about 3 minutes. Add the confectioners' sugar; beat on low speed until incorporated, then increase the speed to high and beat until fluffy, 2 more minutes. Chop the remaining 1/4 cup dried cranberries; stir into the filling along with a pinch of salt. Sandwich between the cookies.
LINDA'S CRANBERRY COOKIES
Cranberries and white chips put a new spin on Chocolate Chip Cookies. These cookies are soft on the inside, with a little crunch around the edges. Perfect for the holidays.
Provided by Tori
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h
Yield 36
Number Of Ingredients 10
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.
Nutrition Facts : Calories 138.6 calories, Carbohydrate 17.5 g, Cholesterol 24.9 mg, Fat 7.1 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 120.4 mg, Sugar 10.6 g
CRANBERRY COOKIES
Tart fresh cranberries and sweet buttery cake cookies are perfectly combined in this handheld Christmas cookie!
Provided by Mary Younkin
Categories Dessert
Time 42m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 133 kcal, Carbohydrate 21 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 44 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
CRANBERRY-LEMON COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375˚ F. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and 1 tablespoon lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries.
- Scoop the dough into golf ball-size balls and arrange about 2 inches apart on 2 unlined baking sheets. Gently press the remaining 1/2 cup chopped cranberries into the tops of each cookie. Bake until slightly golden around the edges, 15 to 17 minutes. Remove the cookies and transfer to a rack set over a baking sheet.
- Make the glaze: Put the confectioners' sugar in a medium bowl. Whisk in the lemon juice and remaining 1 tablespoon lemon zest until smooth. Drizzle on the cookies and let set.
CRANBERRY-ORANGE SHORTBREAD COOKIES
An easy slice-and-bake shortbread cookie with plenty of orange and cranberry flavor. The dough needs at least 4 hours of refrigeration time before baking--but will keep in the fridge for up to 5 days.
Provided by Kim
Categories Shortbread Cookies
Time 4h35m
Yield 32
Number Of Ingredients 10
Steps:
- Mix together flour, salt, baking powder, and ginger in a small bowl.
- Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.
- Form dough into a 9x2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.
- Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.
Nutrition Facts : Calories 93.2 calories, Carbohydrate 13.2 g, Cholesterol 11.4 mg, Fat 4.4 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 40.9 mg, Sugar 6.9 g
CRANBERRY ORANGE COOKIES
A nice thing to have around during the holidays, but don't expect them to stay around long. These orange-flavored cranberry cookies are tart and delicious, not to mention beautiful. Not really a favorite of kids.
Provided by MORDAVIA
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 34m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
- Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
- In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
Nutrition Facts : Calories 110.2 calories, Carbohydrate 16.2 g, Cholesterol 14 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 67 mg, Sugar 10.6 g
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