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Quick Cranberry Drops

You may be swapping out fall colors for Christmas lights this weekend -- but do you still have some Thanksgiving leftovers?  Get in the Christmas spirit by turning your leftover cranberry relish into holiday cookies.

Quick Cranberry Drops

2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup unsalted butter, room temperature
1/4 cup sugar
1 egg, room temperature
2 Tbsp. milk
1 1/2 tsp. vanilla extract
1/2 cup cranberry relish

Icing

1 cup powdered sugar, sifted
2 Tbsp milk
3 Tbsp. dried cranberries, snipped

1.  Line two cookie sheets with parchment; set aside.
2.  Preheat oven to 375 degrees F.  In a large bowl, whisk together flour, baking powder, and salt; set aside.
3.  In a large mixing bowl, beat butter at medium-low speed until smooth and creamy.  Add sugar.  Beat for 2 minutes or until well blended.  Reduce speed to low.  Add egg.  Beat for 1 minute.  Add milk and vanilla and beat for 1 minute more.
4.  With mixer at lowest speed, steadily add flour mixture until flour is incorporated and soft dough forms.  Beat in relish until evenly incorporated.
5.  Drop dough by the spoonful (about 2 tsp.) 2 inches apart onto cookie sheet.  Bake 10 to 12 minutes until slightly firm and golden brown on bottoms.  Cool on cooling racks.
6.  For icing, in a medium bowl, combine powdered sugar and milk.  Stir until smooth.  If needed, add milk in droplets to reach desired consistency.  Stir in snippets of cranberries.  Top each cookie with 1/2 tsp. of icing, and let stand until set.  Makes 45.

Alternatively, freeze cookies after they have cooled.  Thaw and dust with powdered sugar when ready to serve.

Recipe from Better Homes and Gardens

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