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Cranberry Slices

The holidays wouldn't be complete without a plateful of homemade cookies to give family and friends. Try these for gifts.—American Dairy Assoc, Stacy Duffy, Chicago, Illinois
  • Total Time
    Prep: 15 min. + chilling Bake: 15 min./batch
  • Makes
    4 dozen

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2-1/4 cups all-purpose flour
  • 1/2 cup dried cranberries, chopped
  • 6 tablespoons finely chopped crystallized ginger, optional

Directions

  • In a bowl, cream butter, sugar, egg yolk, vanilla and salt until light and fluffy. Gradually add flour. Stir in cranberries and, if desired, ginger. Divide the dough in half; form each half into a 6x3x1-in. block. Cover with plastic wrap and refrigerate 3 hours or up to 2 days.
  • Preheat oven to 350°. Unwrap logs; cut the dough into 1/4-in.-thick slices. Place on ungreased parchment-lined baking sheets. Bake 12-15 minutes or until edges are golden. Remove to wire racks to cool.
Editor's Note: Crystallized ginger is available in the spice section or the Oriental food section in grocery stores.
Nutrition Facts
2 each: 136 calories, 8g fat (5g saturated fat), 29mg cholesterol, 127mg sodium, 15g carbohydrate (6g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • Lynda
    Dec 18, 2018

    Made these last year, they were delicious!! Will be making them again this year, one batch will have mini choc. chips as I have a friend who does not like dried fruit.

  • cdeb
    Nov 13, 2018

    I made these according to the recipe but substituted a tsp. of orange extract and tsp.of dried orange peel for the ginger. I also made a glaze of powdered sugar, milk and orange extract and drizzled the cookies after they cooled. They are tender and absolutely delicious. I will be making this for Christmas.

  • Jan
    Dec 6, 2017

    I'm sorry to have to say that this is the worst recipe I've ever worked with. The outcome was an awful cookie - it tasted like flour in my mouth. I followed the recipe exactly, had no problem mixing the dough. Kept it in the fridge for almost two days, had no problem slicing them. But the good fortune ended there. I made two logs, I will toss the other one. A waste of butter and cranberries. Perhaps Tasteofhome kitchen crew might do a run of them and see if something is missing from the recipe.

  • Amanda
    Dec 1, 2017

    I made these and brought them to work today. I think the crumbly texture of the cookie and the tart of the cranberry go nicely together. I also love the color of the final result.I did have to cook these for about 15 minutes, flip, and cook a couple more minutes, but that could have been from the dish I was using (not a true cookie dish) as well as the oven itself. The bottom was a perfect golden brown. I would recommend letting them cool completely before moving them, or if you have to flip them, wait a couple moments to let it rest. I broke a cookie or two like that.Like "gramcayo" I think these would be a wonderful addition to a Christmas cookie plate.

  • gramcayo
    Nov 9, 2011

    These are wonderful and look great. I've added them to my christmas cookie plate. I didn't have dried cranberries and added frozen. Delicious

  • hufkkat
    Dec 20, 2010

    This cookie is too dry and tasteless. When mixing the batter it would not come together. 1 egg yolk. Is this correct? A waste of ingredients.

  • BALSCHWEID
    Dec 12, 2008

    anyone out there make cookies with gumdrops in them? I saw it somewhere tonight and cannot find it again...