Cranberry Lace Cookies Recipes

OATMEAL-CRANBERRY COOKIES

Steps:

• Position the racks to the top and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, cinnamon, baking soda and salt in a medium bowl.
• Beat the butter, brown and granulated sugars, in a large bowl, with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until light and fluffy. Beat in the eggs, one at time, until incorporated and then beat in the vanilla. Reduce the speed to low. Beat in the flour mixture, a little at a time, until a smooth dough forms. Stir in the oats and cranberries with a rubber spatula or wooden spoon.
• Drop heaping tablespoons of the dough onto the prepared baking sheets, spaced about 2-inches apart. Bake the cookies, rotating the baking sheets halfway through, until golden brown, but still soft in the middle, about 15 minutes. Let the cookies cool slightly on the baking sheets, and then transfer to wire racks to cool completely.

HOLIDAY LACE COOKIES

Steps:

• In a bowl, cream butter and confectioners' sugar until light and fluffy. Beat in corn syrup. Gradually beat in flour and mix well. Fold in pecans and cranberries. Shape dough into two 6-in. logs; wrap each and chill until firm, at least 2 hours. , Unwrap and cut into 1/4-in. slices. Place 3 in. apart on ungreased foil-lined baking sheets. Bake at 350° until center and edges are browned and lacy, 11-12 minutes. Allow cookies to cool completely before carefully removing from foil.

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 LACE COOKIES

Steps:

• Preheat oven to 350°F Whisk together in small bowl flour, salt & baking soda. Stir in oats.
• In medium bowl, cream butter in mixer until light & fluffy.
• Add sugars. Add egg. Beat in vanilla. Fold in the flour mixture from the small bowl. Mix in pecans and cranberries. Form mixture into 1-inch balls and place on parchment paper on cookie sheet about 2 1/2 inches apart.
• Bake until golden brown & lacy. * Keep an eye on them, oven temperature and heat distribution varies. Bake approx 8-10 minutes.

CRANBERRY, NUT AND OATMEAL LACE COOKIES RECIPE - (3.5/5)

Steps:

• Whisk Flour, salt, and Baking Soda. Then stir in Oats (all in a large bowl). In medium bowl beat butter and both sugars until fluffy. Add Egg and beat until mixed. Scrape down bowl and brat 30 more seconds, then beat in vanilla. Fold in Cranraisins and nuts. Line cookie sheet with parchment paper and drop by teaspoon fulls about 2 inches apart because they spread. Bake in 350 degree oven for 10-12 minuts or until they are golden brown. Let cool. Best kept in a sealed plastic bag, then in tupperware and they will last for at least 2 weeks or longer. I like to double the recipe and you can make them larger if you want by using a Tablespoon. Enjoy!

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.

CRANBERRY PECAN COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

CRANBERRY PECAN OATMEAL COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, cinnamon, salt, baking powder and baking soda; gradually beat into creamed mixture. Stir in remaining ingredients., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until light golden brown, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

CRANBERRY SLICES

Steps:

• In a bowl, cream butter, sugar, egg yolk, vanilla and salt until light and fluffy. Gradually add flour. Stir in cranberries and, if desired, ginger. Divide the dough in half; form each half into a 6x3x1-in. block. Cover with plastic wrap and refrigerate 3 hours or up to 2 days. , Preheat oven to 350°. Unwrap logs; cut the dough into 1/4-in.-thick slices. Place on ungreased parchment-lined baking sheets. Bake 12-15 minutes or until edges are golden. Remove to wire racks to cool.

LACY OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
• In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
• Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.