Cranberry Slices Recipe

5 3 1
Cranberry Slices Recipe
Cranberry Slices Recipe photo by Taste of Home
Publisher Photo

Cranberry Slices Recipe

Read Reviews
5 3 1
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 large 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, if desired, ginger. Divide the dough in half; form each half into a 6x3x1-in. block. Cover with plastic wrap and refrigerate 3 hours or up to 2 days.
Preheat oven to 350°. Unwrap logs; cut the dough into 1/4-in.-thick slices. Place on ungreased parchment-lined baking sheets. Bake 12-15 minutes or until edges are golden. Remove to wire racks to cool. Yield: 4 dozen.
Editor's Note: Crystallized ginger is available in the spice section or the Oriental food section in grocery stores.
Originally published as Cranberry Slices in Country Woman November/December 1997, p41

Nutritional Facts

2 each: 136 calories, 8g fat (5g saturated fat), 29mg cholesterol, 127mg sodium, 15g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 large 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
  1. In a bowl, cream butter, sugar, egg yolk, vanilla and salt until light and fluffy. Gradually add flour. Stir in cranberries and, if desired, ginger. Divide the dough in half; form each half into a 6x3x1-in. block. Cover with plastic wrap and refrigerate 3 hours or up to 2 days.
  2. Preheat oven to 350°. Unwrap logs; cut the dough into 1/4-in.-thick slices. Place on ungreased parchment-lined baking sheets. Bake 12-15 minutes or until edges are golden. Remove to wire racks to cool. Yield: 4 dozen.
Editor's Note: Crystallized ginger is available in the spice section or the Oriental food section in grocery stores.
Originally published as Cranberry Slices in Country Woman November/December 1997, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry Slices

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
gramcayo User ID: 5095727 51614
Reviewed Nov. 9, 2011

"These are wonderful and look great. I've added them to my Christmas cookie plate. I didn't have dried cranberries and added frozen. Delicious"

MY REVIEW
hufkkat User ID: 5713356 49708
Reviewed Dec. 20, 2010

"This cookie is too dry and tasteless. When mixing the batter it would not come together. 1 egg yolk. Is this correct? A waste of ingredients."

MY REVIEW
BALSCHWEID User ID: 3009785 22876
Reviewed Dec. 12, 2008

"anyone out there make cookies with gumdrops in them? I saw it somewhere tonight and cannot find it again..."

Loading Image