CRANBERRY TEA COOKIES
I usually have to make a double batch of these delicate cookies because they disappear so fast. They make a great hostess gift and look gorgeous set out on a silver platter. I use real butter for the best flavor.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 50 cookies.
Number Of Ingredients 9
Steps:
- In a large bowl, beat butter, cream cheese, 1/3 cup sugar and salt until blended. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or until firm enough to roll., In a small heavy saucepan, combine cranberries, orange zest, orange juice and remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until liquid is almost absorbed, stirring occasionally. Cool completely., Preheat oven to 325°. On a floured surface, roll each portion of dough to a 10-in. square. Cut each into twenty-five 2-in. squares. Place 1 teaspoon cranberry mixture in center of each square. Bring two opposite corners of each square to the center; pinch firmly to seal. Place 1 in. apart on greased baking sheets. , Bake 18-20 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely. Dust tops with confectioners' sugar.
Nutrition Facts : Calories 62 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 34mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY ORANGE TEA CAKES
Tea cakes make the list for favorite holiday cookie. This melt-in-your mouth version is flavor-packed with orange and cranberries too.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 325° F. In small bowl, toss cranberries and 1 teaspoon flour; set aside.
- In large bowl, beat margarine and granulated sugar with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg, sour cream, orange peel and orange extract until smooth.
- Beat in 2 cups flour, the baking soda and salt on low speed until well blended. Stir in cranberry mixture. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet.
- Bake 12 to 15 minutes or until bottoms are light golden. Immediately remove from cookie sheet to cooling rack. Sprinkle tops with powdered sugar. Cool completely, about 15 minutes.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 5 g, TransFat 1/2 g
HOT CRANBERRY TEA
A sentimental favorite. My mother and I made it when I was 7 and it's been a part of our holiday tradition ever since. A fun recipe to make with the kids. A slow cooker will keep it warm while serving.
Provided by TERRAMISU
Categories Drinks Recipes Tea Hot
Time 1h30m
Yield 14
Number Of Ingredients 7
Steps:
- In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 36.8 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.6 g, Sodium 10.4 mg, Sugar 31.8 g
CRANBERRY SPICE TEA COOKIES
Delicate spice cookies made with Splenda. Perfect for the holidays or anytime. The recipe is from Prevention Magazine.
Provided by PaulaG
Categories Dessert
Time 1h35m
Yield 4 1/2 dozen, 54 serving(s)
Number Of Ingredients 11
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 NOEL COOKIES
Yes, I am already thinking of Christmas baking. You can find the shredded unsweetened coconut at Trader Joe's or at the health food store. From one of Martha's many cookbooks
Provided by cookiebaker
Categories Dessert
Time 37m
Yield 5 dozen cookies
Number Of Ingredients 9
Steps:
- Beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
- Add milk, vanilla, and salt.
- Beat until just combined.
- Gradually add flour, cranberries, and pecans.
- Mix on low speed until fully combined.
- Divide dough in half.
- Shape each half into 8-inch logs, about 2 inches in diameter.
- Roll logs in coconut, pressing lightly to coat the outside of logs.
- Wrap logs in plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 375 degrees F.
- Using a sharp knife, cut logs into 1/4-inch thick slices.
- Transfer to ungreased baking sheets, about 1 1/2-inches apart.
- Bake until edges are golden, about 12 minutes.
- Transfer to a wire rack to cool.
- Store for up to 2 weeks in an airtight container.
- Hide from kids!
Nutrition Facts : Calories 943.1, Fat 67.5, SaturatedFat 43.7, Cholesterol 98.5, Sodium 254.7, Carbohydrate 79.4, Fiber 8.9, Sugar 23.8, Protein 10.4
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