Cranberry Sugar Cookies Food

CRANBERRY SUGAR COOKIES

Steps:

• Heat oven to 350°F.
• Combine all cookie ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed.
• Shape dough into 3/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar.
• Bake 8-11 minutes or until golden brown. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
• Combine powdered sugar, 2 tablespoons butter and enough half & half for desired spreading consistency in small bowl. Beat at medium speed until smooth. Spread bottom-side of 1 cookie with 1 teaspoonfilling; top with another cookie, bottom-side down. Press down lightly. Repeat with remaining cookies and filling.

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.

SUGARED CRANBERRIES

Steps:

• Heat sugar and water in a small saucepan over medium heat; cook and stir until the sugar has dissolved, about 3 minutes. Remove syrup from heat and allow to cool until lukewarm. Add cranberries to syrup and carefully stir to coat. Cover and refrigerate 8 hours to overnight.
• Sprinkle a baking sheet with sugar and line a second baking sheet with parchment paper.
• Drain cranberries well and spread out onto the sugar-covered baking sheet. Roll in the sugar and transfer cranberries to the parchment-lined baking sheet in a single layer. Allow to dry for 3 hours.

SUPER EASY CRANBERRY SUGAR COOKIES

Steps:

• Heat oven to 350 degrees.
• In large bowl, combine quick bread mix and butter; mix well. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
• Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar.
• Bake at 350 degrees for nine to 11 minutes or until golden brown. Watch carefully as these burn easily due to the amount of butter.
• Cool 2 minutes; remove from cookie sheets and continue cooling on wire rack.

CRANBERRY BROWN SUGAR COOKIES

Steps:

• Heat oven to 400°F Lightly grease cookie sheets. Beat sugar and butter in large bowl until light and fluffy. Add eggs and sour cream; beat until creamy.
• Stir together flour, baking soda, salt, cinnamon, nutmeg and cloves in small bowl; gradually add to sugar mixture, beating until well mixed. Stir in cranberries and raisins. Drop by rounded teaspoonfuls onto cookie sheets. Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks. Cool.
• Makes about 5 dozen cookies.

CRANBERRY SANDWICH COOKIES

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.

FRESH CRANBERRY COOKIES

Steps:

• In a food processor or blender pulse cranberries until medium-fine. Set aside.
• Cream sugar and butter.
• Add all the rest of the ingredients except cranberries; mix well.
• Gently mix in cranberries.
• Drop by spoonfuls on greased cookie sheet.
• Bake at 375* for 8 to 10 minutes or until rim of cookie is lightly browned. Don't overbake or they will be dry and hard. :-).
• Brush on the glaze while still warm.
• *GLAZE*.
• Combine powdered sugar and lemon juice till smooth. Should be very thin like gravy. Add more or less sugar for right consistency.

CRANBERRY FILLED COOKIES

Steps:

• Filling:.
• Mix cranberries, sugar, flour, salt, orange rind and boiling water. Boil for 3 minutes, allow to cool completely.
• Cookie:.
• Cream butter and sugar. Add egg. mix. Now add the Milk and vanilla. Mix well. in another bowl, add flour, salt, and baking powder, sift together well. Add to butter mixture and mix well. On floured surface, roll cookie dough out thin. Cut into desire shapes. Place 1 teaspoon of filling into the center of one cookie, top with another cookie, moisten edges of cookies and seal with fork.
• Bake 350 degrees until cookies are brown about 10 to 15 minutes.
• OPTIONAL, drizzle a powdered sugar glaze on top of cookie.

CRANBERRY KITCHEN COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter, white sugar and brown sugar. Beat in the milk, orange juice and egg. Combine the flour, baking powder and salt; stir into the creamed mixture. Stir in chopped walnuts and cranberries. Drop by teaspoonfuls onto the prepared cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until edges are golden. Let cookies cool on the cookie sheet for 2 minutes before removing to wire racks to cool completely

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.

QUICK CRANBERRY CHIP COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the chips, cranberries and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool on pans 2 minutes before removing to wire racks.

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.