Cranberry Sage Cookies Recipes

CRANBERRY SAGE COOKIES

Cranberry Sage Cookies image

Surprise your guests with these delightful cranberry cookies - dessert that's made using Gold Medal® all-purpose flour.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 44

Number Of Ingredients 7

Ingredients

1 cup butter, softened
1/2 cup powdered sugar
2 tablespoons cornstarch
1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon vanilla
1/2 cup sweetened dried cranberries, chopped
1 tablespoon chopped fresh sage leaves

Steps:

In large bowl, beat butter with electric mixer on medium speed 2 minutes or until creamy. Add powdered sugar and cornstarch; beat on medium speed 3 minutes or until well blended. Add flour, beating until blended. Stir in vanilla. Stir in cranberries and sage. Gather dough into a ball; flatten to 6-inch round. Wrap dough in plastic wrap; refrigerate 1 hour.
Heat oven to 375°F. On lightly floured surface, roll dough until 1/8 inch thick. Cut with 2-inch round cookie cutter or other shaped cutter. On ungreased cookie sheets, place cutouts about 1 inch apart.
Bake 8 to 9 minutes or until set. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely before storing.

Nutrition Facts : Calories 63, Carbohydrate 6 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 40 mg

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