My husband has been bugging me to make him shortbread cookies for weeks. I should whip some up for him for Valentine’s Day! Those cookies soo delicious. When my kids saw them just now they begged to have a valentine cookie baking day tomorrow.
FROSTED CRANBERRY COOKIES
INGREDIENTS:
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/3 cup cranberry jelly/sauce
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup craisins, chopped
- 1 tablespoon sugar
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
DIRECTIONS:
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper or a silpat. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a stand mixer, beat butter and sugar until light and fluffy. Add cranberry jelly, egg and vanilla extract, mixing until combined.
- Add flour mixture 1/2 cup at a time, mixing until completely combined.
- Drop one tablespoon of rounded dough onto prepared pan and then lightly flatten with the bottom of a buttered and sugared glass.
- Bake for 10 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- To Ice: In a small bowl, toss together cranberries and sugar, set aside. In a small bowl, whisk together powdered sugar, milk and vanilla extract – until smooth.
- Using a spoon, smooth icing onto the top of each cookie. Sprinkle with sugared craisins and let set for 10 minutes, or until hardened. Enjoy!
FROSTED CRANBERRY COOKIES
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Oleh
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