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Cranberry Coins
Credit:
Johnny Miller
Recipe Summary
Yield: Makes about 4 dozen
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, softened
3/4 cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour, sifted
1/2 teaspoon kosher salt
1/2 cup chopped dried cranberries
Gallery
Cranberry Coins
Credit:
Johnny Miller
Recipe Summary
Yield: Makes about 4 dozen
Gallery
Cranberry Coins
Credit:
Johnny Miller
Cranberry Coins
Credit:
Johnny Miller
Cranberry Coins
Recipe Summary
Yield: Makes about 4 dozen
Recipe Summary
Yield: Makes about 4 dozen
Yield: Makes about 4 dozen
Makes about 4 dozen
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 cups unbleached all-purpose flour, sifted
- 1/2 teaspoon kosher salt
- 1/2 cup chopped dried cranberries
Directions
Beat butter, confectioners’ sugar, and vanilla with a wooden spoon until smooth. Add flour and salt; stir just until combined. Stir in dried cranberries. Divide dough into quarters.
On parchment, shape each portion into a log about 1 1/2 inches in diameter and 4 inches long. Wrap logs tightly in parchment or plastic. Chill 30 minutes or up to 1 day. (Dough can be wrapped tightly in plastic and frozen up to 1 month.)
Preheat oven to 325 degrees. With a sharp knife, slice dough into 1/4-inch-thick rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets, 1 inch apart.
Bake, rotating sheets halfway through, until edges just begin to turn golden, 20 to 22 minutes. Let cookies cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
Reviews (6)
Add Rating & Review
59 Ratings
5 star values:
16
4 star values:
22
3 star values:
16
2 star values:
4
1 star values:
1
Reviews (6)
Add Rating & Review
59 Ratings
5 star values:
16
4 star values:
22
3 star values:
16
2 star values:
4
1 star values:
1
Add Rating & Review
59 Ratings
5 star values:
16
4 star values:
22
3 star values:
16
2 star values:
4
1 star values:
1
59 Ratings
5 star values:
16
4 star values:
22
3 star values:
16
2 star values:
4
1 star values:
1
59 Ratings
5 star values:
16
4 star values:
22
3 star values:
16
2 star values:
4
1 star values:
1
- 5 star values:
- 16
- 4 star values:
- 22
- 3 star values:
- 16
- 2 star values:
- 4
- 1 star values:
- 1
Martha Stewart Member
Rating: 4.0 stars
12/21/2019
Delicious. I added pistachios. Very good!
Martha Stewart Member
Rating: 5 stars
12/09/2018
This recipe works perfectly every time. I love the short ingredient list and minimal hands on time.
Martha Stewart Member
Rating: Unrated
03/24/2013
This is my new favorite cookie, it replaces a cream cheese, orange, chocolate chip cookie that I have made for years. The ends of the roll don't come out as nicely formed, but I use those as 'taste tasters' as soon as they come out of the oven.
Martha Stewart Member
Rating: Unrated
01/01/2013
Two more tips you might enjoy....I roll the dough rolls in pink or red sugar, or sprinkles before chilling or freezing. They look really festive when baked.
This year I added 1/2 tsp of orange oil to the batter (creamed with butter and sugar). The orange-cranberry flavor was delicious!
Martha Stewart Member
Rating: Unrated
01/01/2013
These are absolutely awesome - first holiday cookies I made this year. Always a favorite! The cranberries are easier to chop (without getting mushy) when frozen first. I now keep a small bag in the freezer so I can make them anytime. The dough rolls keep well in the freezer for a last minute hostess gift or for coffee with friends.
Martha Stewart Member
Rating: 4.0 stars
12/21/2019
Delicious. I added pistachios. Very good!
Rating: 4.0 stars
Rating: 5 stars
12/09/2018
This recipe works perfectly every time. I love the short ingredient list and minimal hands on time.
Rating: 5 stars
Rating: Unrated
03/24/2013
This is my new favorite cookie, it replaces a cream cheese, orange, chocolate chip cookie that I have made for years. The ends of the roll don't come out as nicely formed, but I use those as 'taste tasters' as soon as they come out of the oven.
Rating: Unrated
Rating: Unrated
01/01/2013
Two more tips you might enjoy....I roll the dough rolls in pink or red sugar, or sprinkles before chilling or freezing. They look really festive when baked.
This year I added 1/2 tsp of orange oil to the batter (creamed with butter and sugar). The orange-cranberry flavor was delicious!
These are absolutely awesome - first holiday cookies I made this year. Always a favorite! The cranberries are easier to chop (without getting mushy) when frozen first. I now keep a small bag in the freezer so I can make them anytime. The dough rolls keep well in the freezer for a last minute hostess gift or for coffee with friends.
All Reviews for Cranberry Coins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cranberry Coins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
