Cranberry Spritz Cookies
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
YIELD: 5 dozen.
Here’s a sure standout on your treat tray. The cheery cookies get their bright pink color from cranberry-flavored gelatin. —Kristen Rahn, Burnsville, Minnesota
Ingredients
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1/2 cup butter, softened
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1/2 cup butter-flavored shortening
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1/2 cup sugar
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1/4 cup cranberry gelatin powder (about 4 ounces)
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1 large egg, room temperature
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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Colored coarse sugar, optional
Directions
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1.
Preheat oven to 375°. In a large bowl, cream butter, shortening, sugar and gelatin until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
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2.
Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with coarse sugar.
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3.
Bake until set (do not brown), 6-8 minutes. Remove to wire racks to cool completely.
Nutrition Facts
1 cookie: 58 calories, 3g fat (1g saturated fat), 8mg cholesterol, 27mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein.
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