Cranberry Noel Cookies Recipes

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CRANBERRY NOELS



Cranberry Noels image

Basic icebox dough gets a festive makeover when dotted with dried fruit and pecans.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup dried cranberries
1/2 cup chopped pecans

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.
  • Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
  • Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.

CRANBERRY NOELS



Cranberry Noels image

Make and share this Cranberry Noels recipe from Food.com.

Provided by Mysterygirl

Categories     Dessert

Time 29m

Yield 2 8inch logs

Number Of Ingredients 9

1 cup unsalted butter, room temp.
1/2 cup sugar
2 tablespoons whole milk or 2 tablespoons half-and-half
1 teaspoon vanilla
1/2 teaspoon salt
2 1/2 cups sifted all-purpose flour
1/2 cup finely chopped pecans
3/4 cup dried cranberries
desiccated coconut (optional)

Steps:

  • Cream butter and sugar 3 minutes.
  • Add milk, vanilla and salt.
  • Beat to combine.
  • Gradually add flour, cranberries and pecans - beat just to combine.
  • Form 2 logs 8 inches long and 1 1/2 inches in diameter.
  • Wrap and chill 2 hours.
  • Preheat oven to 375. Unwrap and roll in coconut, if desired.
  • Using a serrated knife slice cookies 1/4' thick.
  • Bake 12- 14 minutes on a parchment lined sheet pan or until edges are brown.

Nutrition Facts : Calories 1795.8, Fat 113.7, SaturatedFat 60.5, Cholesterol 245.5, Sodium 603.9, Carbohydrate 178.4, Fiber 8.5, Sugar 54, Protein 20.2

CRANBERRY COINS



Cranberry Coins image

Cranberry-studded slice-and-bake cookies stack smoothly and ship easily, making them a suitable gift for faraway relatives.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, softened
3/4 cup confectioners' sugar, sifted
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour, sifted
1/2 teaspoon kosher salt
1/2 cup chopped dried cranberries

Steps:

  • Beat butter, confectioners' sugar, and vanilla with a wooden spoon until smooth. Add flour and salt; stir just until combined. Stir in dried cranberries. Divide dough into quarters.
  • On parchment, shape each portion into a log about 1 1/2 inches in diameter and 4 inches long. Wrap logs tightly in parchment or plastic. Chill 30 minutes or up to 1 day. (Dough can be wrapped tightly in plastic and frozen up to 1 month.)
  • Preheat oven to 325 degrees. With a sharp knife, slice dough into 1/4-inch-thick rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets, 1 inch apart.
  • Bake, rotating sheets halfway through, until edges just begin to turn golden, 20 to 22 minutes. Let cookies cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

CRANBERRY NOEL COOKIES



Cranberry Noel Cookies image

Yes, I am already thinking of Christmas baking. You can find the shredded unsweetened coconut at Trader Joe's or at the health food store. From one of Martha's many cookbooks

Provided by cookiebaker

Categories     Dessert

Time 37m

Yield 5 dozen cookies

Number Of Ingredients 9

1 cup unsalted butter, at room temperature
1/2 cup sugar
2 tablespoons milk
1 teaspoon pure vanilla extract or 1 teaspoon rum extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
3/4 cup dried cranberries
1/2 cup chopped pecans
3/4 cup shredded unsweetened coconut

Steps:

  • Beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
  • Add milk, vanilla, and salt.
  • Beat until just combined.
  • Gradually add flour, cranberries, and pecans.
  • Mix on low speed until fully combined.
  • Divide dough in half.
  • Shape each half into 8-inch logs, about 2 inches in diameter.
  • Roll logs in coconut, pressing lightly to coat the outside of logs.
  • Wrap logs in plastic wrap and refrigerate until firm, about 2 hours.
  • Preheat oven to 375 degrees F.
  • Using a sharp knife, cut logs into 1/4-inch thick slices.
  • Transfer to ungreased baking sheets, about 1 1/2-inches apart.
  • Bake until edges are golden, about 12 minutes.
  • Transfer to a wire rack to cool.
  • Store for up to 2 weeks in an airtight container.
  • Hide from kids!

Nutrition Facts : Calories 943.1, Fat 67.5, SaturatedFat 43.7, Cholesterol 98.5, Sodium 254.7, Carbohydrate 79.4, Fiber 8.9, Sugar 23.8, Protein 10.4

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