Food recipes
Cranberry Noel Cookies
Cranberry Noel Cookies Ingredients: butter, without salt sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d vanilla extract salt, table wheat flour, white, all-purpose, unenriched cranberrie...
Cranberry Noel Cookies
Ingredients:
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
cranberries, dried, sweetened
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add milk, vanilla, and salt.
Beat until just combined.
Gradually add flour, cranberries, and pecans.
Mix on low speed until fully combined.
Divide dough in half.
Shape each half into 8-inch logs, about 2 inches in diameter.
Roll logs in coconut, pressing lightly to coat the outside of logs.
Wrap logs in plastic wrap and refrigerate until firm, about 2 hours.
Preheat oven to 375 degrees F.
Using a sharp knife, cut logs into 1/4-inch thick slices.
Transfer to ungreased baking sheets, about 1 1/2-inches apart.
Bake until edges are golden, about 12 minutes.
Transfer to a wire rack to cool.
Store for up to 2 weeks in an airtight container.
Hide from kids!
Ingredients:
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
cranberries, dried, sweetened
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add milk, vanilla, and salt.
Beat until just combined.
Gradually add flour, cranberries, and pecans.
Mix on low speed until fully combined.
Divide dough in half.
Shape each half into 8-inch logs, about 2 inches in diameter.
Roll logs in coconut, pressing lightly to coat the outside of logs.
Wrap logs in plastic wrap and refrigerate until firm, about 2 hours.
Preheat oven to 375 degrees F.
Using a sharp knife, cut logs into 1/4-inch thick slices.
Transfer to ungreased baking sheets, about 1 1/2-inches apart.
Bake until edges are golden, about 12 minutes.
Transfer to a wire rack to cool.
Store for up to 2 weeks in an airtight container.
Hide from kids!