Cranberry Slices Recipe

Cranberry Slices Recipe photo by Taste of Home

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The holidays wouldn't be complete without a plateful of homemade cookies to give family and friends. Try these for gifts.—American Dairy Assoc, Stacy Duffy, Chicago, Illinois

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Cranberry Slices Recipe

Prep: 15 min. + chilling Bake: 15 min./batch

Yield: 24 Servings

15 15 30

Ingredients

1 cup butter, softened
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon salt
2-1/4 cups all-purpose flour
1/2 cup dried cranberries, chopped
6 tablespoons finely chopped crystallized ginger, optional

Directions

In a bowl, cream butter, sugar, egg yolk, vanilla and salt until light and fluffy. Gradually add flour. Stir in cranberries and ginger if desired. Divide the dough in half; form each half into a 6-in. x 3-in. x 1-in. block. Cover with plastic wrap and refrigerate for 3 hours or up to 2 days.
To bake, cut the dough into 1/4-in. thick slices; place on ungreased parchment-lined baking sheets. Bake at 350° for 12-15 minutes or until edges are golden. Yield: 4 dozen.

Editor's Note: Crystallized ginger is available in the spice section or the Oriental food section in grocery stores.

Nutritional Facts 1 serving (2 each) equals 136 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 127 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

Originally published as Cranberry Slices in Country Woman November/December 1997, p41