Cranberry Noels Recipes

CRANBERRY NOELS

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 NOEL COOKIES

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!

CRANBERRY NOELS

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.

CRANBERRY NUT SWIRLS

Steps:

• Combine butter, sugar, egg and vanilla. Beat until light and fluffy, scraping the bowl occasionally. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture, beating well. Refrigerate at least 1 hour., Combine cranberries, walnuts and orange zest; set aside. On a lightly floured surface, roll dough into a 10-in. square. Combine brown sugar and milk; brush over dough. Sprinkle with cranberry mixture to within 1/2 in. of edges. Roll up tightly, jelly-roll style. Wrap in plastic; refrigerate until firm, several hours or overnight. , Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on well-greased baking sheets. Bake until edges are light brown, 14-15 minutes. Remove from pans to wire racks to cool.

NOEL COOKIES

Steps:

• Preheat oven to 350*.
• Cream butter and sugar. Mix in the egg and extract.
• In a separate bowl, mix together flour, baking powder and salt. Stir into the creamed mixture.
• Stir in the chocolate chips, coconut and cherries.
• Drop by teaspoons on a parchment lined cookie sheet.
• Bake for 15 minutes or until edges are slightly golden in colour. Cool slightly before removing to a wire cooling rack.