You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO: Christmas Cookie Recipe using Dried Cranberries
- Thread starter cath-in-v
- Start date
In Search Of:
I always add them to oatmeal cookies with coconut. Here are some cranberry shortbread recipes with
the highest rated ones listed first:
http://www.recipezaar.com/recipes.php?q()=cranberry+shortbread&ls=h&Search=Search&s_type=%2Frecipes.php
the highest rated ones listed first:
http://www.recipezaar.com/recipes.php?q()=cranberry+shortbread&ls=h&Search=Search&s_type=%2Frecipes.php
Another cookie recipe to check out: Coconut Cranberry Chews
http://www.recipezaar.com/Coconut-Cranberry-Chews-14593
http://www.recipezaar.com/Coconut-Cranberry-Chews-14593
And another: White Chocolate Chip Cranberry Oatmeal Cookies
http://www.recipezaar.com/White-Chocolate-Chip-Cranberry-Oatmeal-Cookies-112683
http://www.recipezaar.com/White-Chocolate-Chip-Cranberry-Oatmeal-Cookies-112683
sandi-in-hawaii
Well-known member
This one's really good - I made it a couple of times.
sandi-in-hawaii
Well-known member
I meant that one up there - the Coconut Cranberry Chews
sandi-in-hawaii
Well-known member
This is not a cookie, but it's really good: Sugared Cranberry Trail Mix
I love this mix, and so do most of my recipients smileys/smile.gif I make a huge batch, and pack them up in cello bags, tied with a ribbon. It keeps really well (at least a couple of weeks..?)
SUGARED CRANBERRY TRAIL MIX
1 4 lb. bag of pretzels
4 cups of almonds (1/2 of a 2 lb. bag)
4 cups of pecans (1/2 of a 2 lb. bag)
4 cups (1/2 of a 30 oz. bag) dried cranberries
8 large egg whites (about 1 cup)
4 cups white sugar
6 tablespoons cinnamon
Preheat oven to 350º. Spread pecans and almonds evenly on an ungreased baking sheet. Bake 7 to 8 minutes or until nuts are slightly darker in color. Cool completely on pan.
Reduce oven temperature to 225º.
In two large foil pans, combine the pecans, almonds, pretzels, and cranberries.
In a small bowl, beat the egg whites until foamy. Pour over pretzel mixture; toss until well coated. In another small bowl, combine the sugar and cinnamon. Sprinkle over pretzel mixture; toss until well coated. Bake 1 hour, stirring every 15 minutes. Cool completely in pan. Store in an airtight container.
I love this mix, and so do most of my recipients smileys/smile.gif I make a huge batch, and pack them up in cello bags, tied with a ribbon. It keeps really well (at least a couple of weeks..?)
SUGARED CRANBERRY TRAIL MIX
1 4 lb. bag of pretzels
4 cups of almonds (1/2 of a 2 lb. bag)
4 cups of pecans (1/2 of a 2 lb. bag)
4 cups (1/2 of a 30 oz. bag) dried cranberries
8 large egg whites (about 1 cup)
4 cups white sugar
6 tablespoons cinnamon
Preheat oven to 350º. Spread pecans and almonds evenly on an ungreased baking sheet. Bake 7 to 8 minutes or until nuts are slightly darker in color. Cool completely on pan.
Reduce oven temperature to 225º.
In two large foil pans, combine the pecans, almonds, pretzels, and cranberries.
In a small bowl, beat the egg whites until foamy. Pour over pretzel mixture; toss until well coated. In another small bowl, combine the sugar and cinnamon. Sprinkle over pretzel mixture; toss until well coated. Bake 1 hour, stirring every 15 minutes. Cool completely in pan. Store in an airtight container.
luisa_calif
Well-known member
Cranberry pistachio biscotti...I make them smaller, use any nut and don't dip them.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/holiday-biscotti-recipe2/index.html
http://www.foodnetwork.com/recipes/giada-de-laurentiis/holiday-biscotti-recipe2/index.html
Macadamia Butter Cookies...looks really good, just clipped it yesterday.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=394648
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=394648
And the Flu Fighter Cookies I previously posted.
http://www.foodnetwork.com/recipes/food-network-kitchens/flu-fighter-cookies-recipe/index.html
http://www.foodnetwork.com/recipes/food-network-kitchens/flu-fighter-cookies-recipe/index.html
luisa_calif
Well-known member
I use pecans or walnuts cause I have boatloads of them AND Orange zest , not lemon
REC; Cranberry & Orange Almond Rugelach...
Cranberry & Orange Almond Rugelach
1 7-ounce box almond paste -- (Odense)
2 cups flour
1/4 teaspoon salt
1 8-ounce package chilled cream cheese -- chilled, cut into 1/2-inch pieces
2 sticks butter -- chilled, cut into 1/2-inch pieces
Filling:
1 cup almonds
1 5-ounce package dried cranberries -- sweetened
1 teaspoon grated orange rind
1 12-ounce jar orange marmalade
1 egg -- beaten
granulated sugar -- for dusting
Equipment:
1 Box grater
Food processor
Rolling pin
2 large cookie sheets
1 Grate the almond paste on the large hole side of a box grater.
2 Combine the almond paste, flour and salt in a food processor fitted with a metal blade. Pulse to combine.
3 Add the cream cheese and butter and pulse until mixture looks like a coarse corn meal.
4 Pour dough out onto a lightly floured work surface. Press and knead into a ball and divide into 4 equal balls. Shape each ball into a flat disk, about 5", and wrap well. Refrigerate while making filling.
5 In the same bowl combine the almonds, cranberries and rind. Process until very finely chopped. Set aside.
6 Preheat oven to 375 F. Line cookie sheets with parchment paper or foil.
7 On a lightly floured table, roll one of the disks into a 9” circle, keeping other disks refrigerated until ready to roll out. Use a 9” plate or cake pan for a guide and trim edges neatly. Save trimmings for 5th circle.
8 Spread 3 Tbsp of marmalade over dough. Sprinkle 1/2 cup of filling over marmalade. Press firmly into dough. Cut circle into 12 equal pie shaped wedges.
9 Beginning with the wide end of the wedge, roll cookie to the point. Shape into a crescent and place on cookie sheets.
10 Brush rugelach with egg and sprinkle with sugar. Bake for 21 to 23 minutes or until golden. Cool on wire rack.
Source:
"Odense Web Site"
Yield:
"5 Dozen"
NOTES : Since unbaked rugelach freezes well, prepare all cookies & bake only what you need. Wrap well and freeze the rest to bake for unexpected company.
Cranberry & Orange Almond Rugelach
1 7-ounce box almond paste -- (Odense)
2 cups flour
1/4 teaspoon salt
1 8-ounce package chilled cream cheese -- chilled, cut into 1/2-inch pieces
2 sticks butter -- chilled, cut into 1/2-inch pieces
Filling:
1 cup almonds
1 5-ounce package dried cranberries -- sweetened
1 teaspoon grated orange rind
1 12-ounce jar orange marmalade
1 egg -- beaten
granulated sugar -- for dusting
Equipment:
1 Box grater
Food processor
Rolling pin
2 large cookie sheets
1 Grate the almond paste on the large hole side of a box grater.
2 Combine the almond paste, flour and salt in a food processor fitted with a metal blade. Pulse to combine.
3 Add the cream cheese and butter and pulse until mixture looks like a coarse corn meal.
4 Pour dough out onto a lightly floured work surface. Press and knead into a ball and divide into 4 equal balls. Shape each ball into a flat disk, about 5", and wrap well. Refrigerate while making filling.
5 In the same bowl combine the almonds, cranberries and rind. Process until very finely chopped. Set aside.
6 Preheat oven to 375 F. Line cookie sheets with parchment paper or foil.
7 On a lightly floured table, roll one of the disks into a 9” circle, keeping other disks refrigerated until ready to roll out. Use a 9” plate or cake pan for a guide and trim edges neatly. Save trimmings for 5th circle.
8 Spread 3 Tbsp of marmalade over dough. Sprinkle 1/2 cup of filling over marmalade. Press firmly into dough. Cut circle into 12 equal pie shaped wedges.
9 Beginning with the wide end of the wedge, roll cookie to the point. Shape into a crescent and place on cookie sheets.
10 Brush rugelach with egg and sprinkle with sugar. Bake for 21 to 23 minutes or until golden. Cool on wire rack.
Source:
"Odense Web Site"
Yield:
"5 Dozen"
NOTES : Since unbaked rugelach freezes well, prepare all cookies & bake only what you need. Wrap well and freeze the rest to bake for unexpected company.
REC: Macadamia Butter Cookies with Dried Cranberries...
Macadamia Butter Cookies with Dried Cranberries
Recipe By :Julie Bottcher
2/3 cup macadamia nuts
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup dried cranberries -- sweetened, chopped
1 tablespoon granulated sugar
Preheat oven to 375°.
Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.
Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.
Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.
Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.
Yield:
"30 Cookies"
NOTES : We love these thick, satisfying cookies as humble as peanut butter cookies but not as crumbly. Dried cranberries provide a slightly tart counterpoint to the macadamia nuts' richness. The dough is somewhat sticky; chilling it briefly makes handling easier.
Macadamia Butter Cookies with Dried Cranberries
Recipe By :Julie Bottcher
2/3 cup macadamia nuts
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup dried cranberries -- sweetened, chopped
1 tablespoon granulated sugar
Preheat oven to 375°.
Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.
Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.
Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.
Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.
Yield:
"30 Cookies"
NOTES : We love these thick, satisfying cookies as humble as peanut butter cookies but not as crumbly. Dried cranberries provide a slightly tart counterpoint to the macadamia nuts' richness. The dough is somewhat sticky; chilling it briefly makes handling easier.
patbastrop
Well-known member
REC: Russian Rocks
RUSSIAN ROCKS
1 Cup sugar, ½ cup soft baking butter, 2 eggs
2 cups flour, 1 tsp each - cinnamon, ground allspice and nutmeg.
1 cup chopped nuts, 1 cup raisins or crasins.
1 tsp soda in 2 T warm water.
Cream butter and sugar. Add eggs one at a time, incorporating well. Set aside.
Sift flour with spices. Add to butter and sugar mixture and mix well. Mix in water and soda.
Add nuts and fruit.
Drop by spoonfuls on ungreased cookie sheet.
Bake at 350° for 10 to 12 minutes.
These cookies are best when cold, and even better if they have a day or so to develop their flavors.
RUSSIAN ROCKS
1 Cup sugar, ½ cup soft baking butter, 2 eggs
2 cups flour, 1 tsp each - cinnamon, ground allspice and nutmeg.
1 cup chopped nuts, 1 cup raisins or crasins.
1 tsp soda in 2 T warm water.
Cream butter and sugar. Add eggs one at a time, incorporating well. Set aside.
Sift flour with spices. Add to butter and sugar mixture and mix well. Mix in water and soda.
Add nuts and fruit.
Drop by spoonfuls on ungreased cookie sheet.
Bake at 350° for 10 to 12 minutes.
These cookies are best when cold, and even better if they have a day or so to develop their flavors.