Christmas Cranberry Cookies
Cranberry Cookies are a perennial holiday favorite. These cookies are delicious because they are sweet without tasting too buttery or cloying, unlike many greasy, gooey winter desserts.
Notes
If using dried cranberries, cover cranberries with boiling water and plump for 10 minutes before chopping.
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Cooking Time15 min
Ingredients
- 1 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable shortening
- 3/4 cup powdered sugar
- 3 tablespoon milk
- 1 teaspoon Amaretto
- 3/4 cup cranberries, fresh or dried, chopped fine
- 1/2 cup flaked coconut
Instructions
- Combine flour, baking powder and salt.
- In a large bowl, cream shortening and powdered sugar.
- Beat in the milk and Amaretto and fold in the cranberries.
- Gradually blend in the dry ingredients.
- Divide the dough in half.
- Form each half into a log 1½ inches in diameter and roll in coconut.
- Wrap in waxed paper and chill for 8 hours.
- Preheat oven to 375F degrees.
- Cut the logs into ¼-inch thick slices and place each slice 1 inch apart on ungreased baking sheets.
- Bake for about 15 minutes, until lightly colored.
- Transfer to wire racks to cool.