Cranberry Cinnamon Cookies Food

OATMEAL CRANBERRY COOKIES

Steps:

• 1. In food processor pulse cranberries and 1/4 cup sugar a few times to roughly chop. Place in bowl and set aside.
• 2. In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside
• 3. Back in food processor combine eggs and remaining sugar and brown sugar. Run until well combined. Add eggs, Vanilla, and milk. Run until well combined. Add flour mixture and run until well combined. Remove from food processor and stir in oats and then fold in Cranberries.
• 4. Cover and refrigerate at least 2 hours. You can wrap in plastic wrap and freeze at this point too, if you want to make at a later date.
• 5. Preheat oven to 350°. Line cookie sheet with parchment paper. Roll about 2 tablespoons into a ball. Smash down with a drinking glass. Bake 16 minutes for a soft cookie or 18-20 for a crispier cookie (I like soft.) Remove to cooling rack. Cool completely or eat them warm. Enjoy!

CRANBERRY CINNAMON BUNS

Steps:

• Make dough:
• Stir together warm water, yeast, and a pinch of the sugar in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over.)
• Put 5 cups flour, salt, and remaining sugar in bowl of electric mixer and mix with dough hook at low speed until combined. Whisk together milk and eggs in a small bowl, then add to dry ingredients along with yeast, beating at low speed until flour is incorporated. Beat at medium speed until a very soft dough forms, about 2 minutes. Add butter and continue beating at medium speed until dough is smooth, soft, and elastic, about 4 minutes (it will be quite sticky).
• Rinse a large bowl with hot water. Add dough to wet bowl and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
• Prepare filling:
• Bring water and 1 cup granulated sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer just until they begin to burst, about 2 minutes. Pour through a large sieve into a bowl and cool berries, reserving syrup for another use (such as a flavoring for seltzer).
• Form and bake buns:
• Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.
• Brush off excess flour, then spread evenly with butter with a small metal offset spatula.
• Stir together brown sugar, cinnamon, and remaining 1/3 cup granulated sugar and sprinkle evenly over dough. Dot dough evenly with drained cranberries, then sprinkle with nuts if using.
• Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal. Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices.
• Arrange slices, cut sides up, in buttered cake pans (place 1 slice in center of each pan, then evenly space 5 more around it). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 350°F while buns are rising.
• Bake buns in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.
• Make glaze:
• Stir together confectioners sugar and milk with a fork until smooth. Drizzle over buns while still hot.
• Serve buns warm or at room temperature.

CRANBERRY CINNAMON COOKIES

Steps:

• Sift together the flour and cinnamon in a bowl. Cream together the butter and sugar in a separate bowl. Mix in 1 egg thoroughly, then mix in the second egg. Slowly stir the flour mixture into the butter mixture. Stir in the cranberries.
• Roll the dough into a log with a diameter of about 1 1/2 inches; wrap in plastic; place in freezer for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Cut the cookie dough into 1/2-inch-thick slices using a sharp knife. Arrange the cookies onto a large baking sheet.
• Bake in preheated oven until edges turn brown, about 10 minutes.

CRANBERRY SPICE TEA COOKIES

Steps:

• Preheat oven to 325°.
• Spray cookie sheets with non-stick cooking spray and set aside.
• In a medium bowl, combine the butter, Splenda and vanilla.
• With electric mixer, beat on medium until butter is softened.
• Add egg substitute and orange peel, mixing briefly.
• Add the cornmeal, flour, baking powder, cinnamon, and nutmeg.
• Mix on low speed until dough is formed.
• Stir in cranberries until blended evenly, taking care not to overmix.
• Divide the dough in half and roll each into a log about 1-inch in diameter.
• Cover with plastic wrap and freeze approximately 1 hour, allowing dough to chill.
• Remove dough from freezer, unwrap and cut into slices about 1/4-inch thick.
• Place 1-inch apart on prepared baking sheet.
• Bake 8-10 minutes or until lightly browed.
• Remove to wire rack to cool.

CRANBERRY COOKIES

Steps:

• Preheat oven to 350F and line a cookie sheet with parchment paper.
• In a large mixing bowl, mix together the sugars, pudding mix, cinnamon, vanilla, nutmeg, and butter. Mix until creamy.
• Add the eggs one at a time, making sure to mix in between.
• Add the baking soda and gradually add the flour as you continue to mix the batter.
• Fold in the cranberries and drop a spoonful of cookie dough onto the cookie sheet. Continue until you've used up all the batter.
• Bake for 10-12 minutes, until golden brown. Allow to cool for a few minutes before transferring to a cooling rack. Serve once they have cooled completely.

CINNAMON CHIP, CRANBERRY AND PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a stand mixer fitted with the paddle attachment, combine the butter and brown sugar, and mix well. Add the pudding and mix until incorporated, then add the eggs and vanilla, and mix well.
• In a separate bowl, mix together the flour, baking soda, cinnamon and salt. With the mixer set to low speed, add the dry ingredients to the butter mixture. Continue mixing on low speed and add the cinnamon chips, pecans and cranberries until just combined. Portion the cookies out using a 2-tablespoon cookie scoop and place on the prepared baking sheet. Bake for 13 minutes.
• Note: This recipe has been updated and may differ from what was originally published or broadcast.

CRANBERRY OATMEAL COOKIES

Steps:

• In a large bowl, mix the softened butter with brown sugar until very creamy. This is an essential step for the cookies to remain soft; you'll need about 5 minutes to achieve the desired texture. Then add one egg at a time and whisk well after each addition. At last, add the vanilla extract and mix until well combined.
• In another bowl, combine oats, flour, cinnamon, baking soda, and salt.
• Add the dry ingredients to the wet ingredients and stir well to combine.
• Fold in cranberries and chopped walnuts and stir until combined.
• Cover the dough and refrigerate it for one hour. (If you're going to leave it for more than one hour, it is good to pre-scoop the cookies to have them ready to bake).
• When you're ready to bake, preheat the oven to 350F and line a baking sheet with parchment paper.
• Scoop the dough using a 1.5 tbsp ice cream scoop and lightly flatten the top of each cookie.
• Bake for 10-12 minutes or until the cookies are set and slightly brown on the edges but still soft in the center.
• Allow the cookies to cool for 10 minutes before transferring them to the cooling rack, or they might break.
• Optional: drizzle your cookies with melted white chocolate.

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 DECADENT COOKIES

Steps:

• Preheat oven to 350 F (180 C). Line baking sheets with parchment paper.
• Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.
• In a large bowl use an electric mixer to beat butter, shortening, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until fully combined before next addition.
• In a small cup, mix together the vanilla and the coffee until the coffee is dissolved, then add to the butter mixture; beat to combine.
• Gradually add dry ingredients, mixing until combined.
• Stir in by hand white chocolate chips, semi-sweet chocolate chips, and dried cranberries.
• Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Bake for 8 to 10 minutes or until firm. Let cool for 1 minute then transfer to a wire rack to cool completely.
• Store in airtight containers at room temperature for up to 1 month.

CRANBERRY & CINNAMON SWIRL BUNS

Steps:

• In a large bowl, dissolve the yeast in the warm milk, stirring with a whisk, then beat and add 1 egg and stir again.
• Sift together the flours, cinnamon and a small pinch of sea salt and add the butter, using your hands to crumble it.
• Add everything to the milk mixture with the sugar. Beat and add another egg, stirring to form a dough. Keep stirring until the dough comes cleanly from the edge of the bowl and knead on a floured surface for about 5 minutes, or until smooth.
• Return it to the bowl, cover it with an oiled piece of clingfilm and leave to rise at room temperature for 30 minutes.
• Chop the cranberries and finely grate the orange zest. Combine with the remaining filling ingredients in a bowl and leave to one side.
• Once the dough has risen, divide it in half, place each one on a lightly floured surface and roll it out to a 30cm x 40cm rectangle.
• Spread the filling over the top of each, then roll each piece of dough into a wide cylinder. Cut them into 2½cm slices.
• Line two baking trays with baking paper and lay the cinnamon rolls on top, pressing each one so they spread out slightly.
• Cover with oiled clingfilm and leave to rise for 20 minutes.
• Preheat the oven to 220ºC/gas 7.
• Beat the remaining egg and brush it over the cinnamon rolls, then sprinkle with a tiny pinch of sugar.
• Bake in the oven for 15 to 18 minutes, until golden brown, then leave to cool on a wire rack. Brush with warmed apricot jam or honey to glaze. Serve warm or cold.