Ingredients
-
-
2
-
2
-
1
-
1/2
-
1
-
2
-
2
-
1/2
-
2
-
3
-
2
-
-
1
-
1
Directions
Fresh Cranberry Cookies, These are a holiday favorite at our house Moist cake-like cookies with lots finely chopped fresh cranberries The Lemon Glaze is a must and really compliments these cookies , Miserable Produced 60 globs of fatty flour with cranberries on them While I did not make the frosting, they were just bland similar to eating commercial white bread Could have used a dash of salt (and this is coming from someone that disdains adding salt to any recipe) Perhaps the lemon frosting would have given the greasy sponges a zing that was lacking but was too discouraged with the cookie to put the (minimal) effort in to make the frosting , I followed the recipe exactly, including heading the warning about not baking them past when the edges were brown They were so soft that I had to throw most of the batch away Reasonably tasty, but far too structurally unstable for me to count as a successful cookie recipe
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Steps
|
1
Done
|
In a Food Processor or Blender Pulse Cranberries Until Medium-Fine. Set Aside. |
|
2
Done
|
Cream Sugar and Butter. |
|
3
Done
|
Add All the Rest of the Ingredients Except Cranberries; Mix Well. |
|
4
Done
|
Gently Mix in Cranberries. |
|
5
Done
|
Drop by Spoonfuls on Greased Cookie Sheet. |
|
6
Done
|
Bake at 375* For 8 to 10 Minutes or Until Rim of Cookie Is Lightly Browned. Don't Overbake or They Will Be Dry and Hard. :-). |
|
7
Done
|
Brush on the Glaze While Still Warm. |
|
8
Done
|
*glaze*. |
|
9
Done
|
Combine Powdered Sugar and Lemon Juice Till Smooth. Should Be Very Thin Like Gravy. Add More or Less Sugar For Right Consistency. |
