Cranberry Spice Tea Cookies Recipes

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FRESH CRANBERRY SPICED TEA



Fresh Cranberry Spiced Tea image

A lovely clear red, hot beverage for holiday parties, an afternoon break, for dinner or bedtime as it contains no caffeine. I have been making this for decades and keep it in the fridge all winter. One of my most requested recipes!

Provided by P.Pedd.

Categories     Drinks Recipes     Tea     Iced Tea Recipes

Time 8h40m

Yield 16

Number Of Ingredients 9

1 pound fresh or frozen cranberries
3 quarts cold water
2 cups orange juice
2 ⅛ cups pineapple juice
¼ cup lemon juice
2 cups white sugar, or to taste
1 (3 inch) cinnamon stick
1 teaspoon whole cloves
½ teaspoon whole allspice berries

Steps:

  • Place the cranberries and water into a large pot. Bring to a boil and cook just until the berries pop, about 5 minutes. Remove from the heat and let stand at room temperature until cold, several hours.
  • Strain out the cranberries and stir the orange juice, pineapple juice, lemon juice and sugar into the liquid. Add the cinnamon stick, whole cloves and allspice berries. Bring to a low boil. It is ready to serve at this point, but it is even better if you allow it to sit overnight.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 36.6 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.5 g, Sodium 7.3 mg, Sugar 32.1 g

CRANBERRY AND OATMEAL SPICE COOKIES



Cranberry and Oatmeal Spice Cookies image

Make and share this Cranberry and Oatmeal Spice Cookies recipe from Food.com.

Provided by Chef mariajane

Categories     Drop Cookies

Time 13m

Yield 26 cookies

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old fashioned oats (not quick cooking)
3/4 cup dried cranberries

Steps:

  • Preheat oven to 350°F Butter 2 baking sheets.
  • Sift flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in a small bowl to blend. Set aside,.
  • Using electric mixer fitted with paddle attachment, beat butter and both sugars in a large bowl until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in flour mixture. Stir in oatmeal and cranberries.
  • For each cookie, drop one tablespoon of dough onto sheet, spacing 2-inches apart. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 13-15 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
  • DO-AHEAD TIP: Cookies can be made up to 5 days ahead. Store airtight at room temperature.

Nutrition Facts : Calories 91.2, Fat 4, SaturatedFat 2.4, Cholesterol 17.5, Sodium 80.5, Carbohydrate 12.8, Fiber 0.6, Sugar 6.7, Protein 1.3

CRANBERRY-FIVE SPICE COCKTAIL COOKIES



Cranberry-Five Spice Cocktail Cookies image

Instead of coffee and tea, pair this treat with a cocktail at your holiday party. Dorie Greenspan, cookbook author and owner of CookieBar in New York City, shares her recipe using a Chinese spice mixture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 50

Number Of Ingredients 7

1/4 cup plus 1 tablespoon sugar
1/2 cup frozen cranberries, coarsely chopped
1 3/4 cups all-purpose flour
1 teaspoon Chinese five-spice powder
1/2 teaspoon fine sea salt
1 1/2 sticks unsalted butter, at room temperature
1 large egg

Steps:

  • Toss 1 tablespoon sugar with frozen cranberries; set aside, stirring occasionally.
  • In a small bowl, whisk together flour, Chinese 5-spice powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter on low speed until smooth and creamy. Add remaining 1/4 cup sugar and beat until well combined, about 2 minutes. Add egg and continue to mix 1 minute more. Mixture may appear curdled, but it will even out once dry ingredients are added.
  • With the mixer on low, add flour mixture; mix until just combined. Stir cranberries and spoon into dough; discard any liquid in bowl. Mix just to incorporate, or fold in using a spatula.
  • Turn dough out onto work surface and gently shape into a ball. Divide dough in half and pat each half into a disk. Working with one disk at a time, place dough between two sheets of wax paper and roll dough between sheets until it is 1/4-inch-thick. Slide dough, still between paper, onto a cutting board and transfer to freezer. Freeze for at least 1 hour or wrap in plastic wrap and freeze up to 1 month. Repeat process with remaining disk of dough.
  • Preheat oven to 350 degrees with a rack set in center of oven. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
  • Working with one piece of frozen dough at a time, cut out cookies using a 1 1/2-inch-round cookie cutter. Transfer to prepared baking sheet. Set aside scraps.
  • Transfer baking sheet to oven and bake, until lightly golden around edges and cookies feel just firm to the touch, about 20 minutes. Transfer baking sheet to wire rack and let cool for 2 minutes. Remove cookies from baking sheet and transfer to wire rack to cool completely.
  • Repeat process with remaining piece of frozen dough. Repeat rolling, freezing, and baking process with scraps from both dough halves.

CRANBERRY SPICE TEA COOKIES



Cranberry Spice Tea Cookies image

Delicate spice cookies made with Splenda. Perfect for the holidays or anytime. The recipe is from Prevention Magazine.

Provided by PaulaG

Categories     Dessert

Time 1h35m

Yield 4 1/2 dozen, 54 serving(s)

Number Of Ingredients 11

3/4 cup unsalted butter
2/3 cup Splenda granular
1 tablespoon vanilla extract
1/4 cup liquid egg substitute
1 tablespoon grated orange zest
1/4 cup cornmeal
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup dried cranberries

Steps:

  • Preheat oven to 325°.
  • Spray cookie sheets with non-stick cooking spray and set aside.
  • In a medium bowl, combine the butter, Splenda and vanilla.
  • With electric mixer, beat on medium until butter is softened.
  • Add egg substitute and orange peel, mixing briefly.
  • Add the cornmeal, flour, baking powder, cinnamon, and nutmeg.
  • Mix on low speed until dough is formed.
  • Stir in cranberries until blended evenly, taking care not to overmix.
  • Divide the dough in half and roll each into a log about 1-inch in diameter.
  • Cover with plastic wrap and freeze approximately 1 hour, allowing dough to chill.
  • Remove dough from freezer, unwrap and cut into slices about 1/4-inch thick.
  • Place 1-inch apart on prepared baking sheet.
  • Bake 8-10 minutes or until lightly browed.
  • Remove to wire rack to cool.

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