Food recipes
Cranberry Noels
Cranberry Noels Ingredients: butter, without salt sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d vanilla extract wheat flour, white, all-purpose, unenriched salt, table cranberries, drie...
Cranberry Noels
Ingredients:
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
cranberries, dried, sweetened
nuts, pecans
Directions:
In the bowl of an electric mixer fitted with the paddle attachment, 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, cranberries, and pecans; 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.
Transfer to parchment-lined baking sheets, about 1 1/2 inches apart.
Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through.
Remove from oven, and transfer cookies to a wire rack to cool completely.
Ingredients:
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
cranberries, dried, sweetened
nuts, pecans
Directions:
In the bowl of an electric mixer fitted with the paddle attachment, 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, cranberries, and pecans; 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.
Transfer to parchment-lined baking sheets, about 1 1/2 inches apart.
Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through.
Remove from oven, and transfer cookies to a wire rack to cool completely.