Egg-free cranberry icebox cookies
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.
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Copyright 2009 Debra Legg. All rights reserved.