You all answered the challenge of December 9 when I asked you to send me your cookie recipes. The deal: If I choose your recipe to feature on this blog, you win a prize from Kelley Hospitality (that’s me!).
I never said the recipe had to be an original, just a favorite and a good one. Melanie submitted Cranberry Coins by Martha Stewart. They passed my test-kitchen rigors. I made the ones in the photo with dried Montmorency cherries. Why? Because I had the cherries and didn’t have cranberries so I thought, why not? Make a batch with cranberries or cherries. Everyone will be glad you did.
Congratulations Melanie. Your prize is in the mail – four issues of Celebrate Home Magazine in print. Thanks for tuning in.
From Martha Stewart Holiday Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chopped dried cranberries
Beat butter, confectioners’ sugar, and vanilla with a mixer until smooth. Add flour and salt; beat just until combined. Stir in dried cranberries. Divide dough into quarters.
On parchment or waxed paper, shape each portion into a log about 1 ½ inches in diameter and 4 inches long. Wrap logs tightly in parchment or waxed paper. Chill 30 minutes or up to one day. (Dough can be wrapped tightly in plastic and frozen up to one month.)
Preheat oven to 325 degrees. With a sharp knife, slice dough into one-quarter-inch thick rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets, one 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 two weeks.