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Cranberry Slices

 Cranberry Slices
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
24 ServingsPrep: 15 min. + chilling Bake: 15 min./batch


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 teaspoon McCormick® Pure 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


  • 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
  • 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.