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Cranberry cookies
Nb persons: 0
Yield: 8 - 10 min or until edges are lightly browned
Preparation time:
Total time:
Source:
| 1 C. | butter, softened |
| 1 C. | sugar |
| 1 | Egg |
| 2 T. | milk |
| 1 tsp. | vanilla |
| 1 1/2 tsp. | baking powder |
| 2/3 C. | chopped sweeteded dried cranberries |
| 1/4 c. | chopped pecans |
| 8-10 drops | red food color |
| 2 tsp | freshly rated orange peel |
Combine butter and sugar in large bowl. Beat at medium spped,
scraping bolw often, until creamy.
Add egg, milk and vanilla. Beat until well mixed. on low add flour
and baking powder until it forms a dough.
Remove 1/3 of dough. Add dried cranberries, pecans and red color to
dought in bowl. Beat until well mixed. Knead orange peel into
reserved 1/3.
Line 8X4 in. loaf pan with plastic food wrap, extending wrap over
ends. Divide cranberry dough in half. Press half into pan. Press
orange dough on top . cover with remaining cranberry dough. Overlap
placti wrap to cover dought tighly. Refriderate until firm. (4 hrs.
or overnight)
Heat oven to 375 degrees. Slice dought into 1/4'" slices. Cut each
slice into thirds. Place 2" apart on ungreased cookie sheets. Bake
for 8 - 10 min or until edges are lightly browned.
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