Recipe by Rhapsodies
Perfect for cranberry lovers, the holidays, or anytime! Very easy to make, and dough is freezable for later. You may want to halve the dough for easier handling.
Top Review by 4QTpies
These were very good cookies, especially just out of the oven! I substituted 3/4 cups of dried cranberries for the fresh cranberries and they turned out great. These were not overwhelmingly sweet and that is what I liked about them. I will definately make these again to share with family and friends. Thanks for the recipe! *UPDATE: I wanted to add that the next day, I threw a slice of bread in with the cookies and it "softened" them up nicely! You can do this with any cookie and it keeps them from getting too crisp as they are stored.
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cranberries, cut into small peices
- 2 cups all-purpose flour, sifted
- 1 dash clove
- 1⁄8 teaspoon cinnamon
Directions See How It's Made
- Beat butter, sugar, and vanilla until smooth.
- Add cranberries, flour cloves, and cinnamon.
- Mix until doughy.
- If you wish to divide dough in half, now is the time to do it.
- Place dough on floured wax paper and with floured hands, form into a log. Approximately 1 1/2 around.
- Wrap log(s) snugly in paper, then refrigerate until firm. About 1 to 1 1/2 hours.
- Once firm, unwrap log(s) and slice dough into cookies just under 1/2 inch thick. Let sit at room temperature for five minutes if crumbling occurs.
- Place on cookie sheet about 1 inch apart and cook at 350 degrees until lightly golden. (Approximately 20 minutes).
- Cool and enjoy!