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Cranberry Slices

TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min./batch YIELD: 4 dozen.
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

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

  • 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.

Nutrition Facts

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

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