Being from the area of Canada that grows the most cranberries nationally, I am a very proud cranberry consumer. I love them dried, fresh, frozen, in muffins, in scones, as sauce, chutney or juice. Love the tart zing in your mouth!
When I saw this recipe for cranberry coin cookies on my Martha Steward Cookies app, I knew that it would be one of my new tries for this Christmas.
(from Martha Stewart's Cookies)
With a wooden spoon, cream together:
1 cup unsalted butter, softened
3/4 cup icing sugar, sifted
1 teaspoon vanilla
Mix in until just combined:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup chopped dried cranberries
Divide dough into fourths. On pieces of parchment paper, roll dough into logs, each about 1.5 inches in diameter and about 4 inches long. Wrap dough tightly in parchment or plastic and place in fridge for at least half an hour.
Preheat oven to 325 degrees. Slice dough in 1/4-inch slices, rotating log as you cut to keep the circular shape. Place on parchment lined baking sheets and bake for 20-22 minutes, until the edges are just golden.
This cookie is like a shortbread cookie and it freezes well. You can also make the dough ahead and freeze it for a week or so which is kind of handy ;) I used only half my dough for my test run so will have dough already prepared when I need some fresh cookies!