Egg-free cranberry icebox cookies
Were it not for the fact that I’m incapable of rolling pretty little round logs of cookie dough, this might be the perfect recipe. It’s easy to make, has no hard-to-find egg replacers, and two out of four members of the family love it.
It’s not overly sweet – it’s something along the lines of a shortbread cookie – and the cranberries add interest. The original recipe on Martha Stewart’s site used pecans as well, but that’s a no-no in this house.
The guys didn’t like it – Big Guy drinks cranberry juice by the gallon but swears he hates cranberries, and Boots is in a copycat stage – but Dad and I did.
Cranberry icebox cookies
- 1 c. butter or margarine, room temperature
- 3/4 c. sugar
- 2 tbl. milk – I used evaporated because I had part of a can left over from making fudge, but any would do.
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup dried cranberries
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 and cranberries; 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 – I tried a just-sharpened carving knife and then a serrated knife but still had trouble getting through the cranberries without tearing up the dough. Not that it mattered, because my logs never look like logs anyway.
Bake on parchment-lined sheets, about 1 1/2 inches apart, until edges are golden, 14 to 16 minutes. Mine took 16 minutes on AirBake. Remove from oven, and transfer cookies to a wire rack to cool completely.
Copyright 2009 Debra Legg. All rights reserved.
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