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Cranberry Coins Recipe

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This recipe for Cranberry Coins is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c (2 sticks) unsalted butter, softened
3/4 c powdered sugar, sifted
1 tsp vanilla
2 c all-purpose flour, sifted
1/2 tsp salt
1/2 c dried cranberries, roughly chopped
1/4 c sanding sugar
Directions:
Directions:
1. In a large bowl, cream the butter, powdered sugar, and vanilla until smooth. Add flour and salt and mix until just combined. Stir in dried cranberries.
2. Turn the dough onto a lightly floured surface and knead a few times until it comes together. Divide dough in half, shaping each into a log.
3. Wrap logs tightly in parchment or plastic. Chill 30 minutes or up to 1 day.
4. When ready to bake, preheat the oven to 325º. With a sharp knife or bench press, slice dough into 1/4" thick rounds. Rotate log as you cut to keep it from flattening.
5. Roll the edge of each round in sanding sugar, then place on parchment-lined baking sheets, 1" apart. Bake until the edges just begin to turn golden, 20-22 minutes. Transfer to wire racks to cool.
6. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

 

 

 

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