FROSTED CRANBERRY COOKIES

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:
  1. Preheat oven to 375°F.
  2. Line a baking sheet with parchment paper or a silpat. Set aside.
  3. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  4. In a stand mixer, beat butter and sugar until light and fluffy. Add cranberry jelly, egg and vanilla extract, mixing until combined.
  5. Add flour mixture 1/2 cup at a time, mixing until completely combined.
  6. Drop one tablespoon of rounded dough onto prepared pan and then lightly flatten with the bottom of a buttered and sugared glass.
  7. 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.
  8. 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.
  9. 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!

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