FROSTED CRANBERRY COOKIES

Frosted Cranberry Cookies! Glorious soft cranberry shortbread cookies with sweet vanilla icing and sugared dried cranberries on top. I made a double batch of these and gave them out to the neighbors and everyone asked for the recipe ASAP. That is always a good sign!

These cookies are super quick to bake (only 10 minutes) and you use leftover cranberry sauce/jelly in them! So make sure and also save this recipe to make the weekend after Thanksgiving with all your leftover cranberry sauce.


Confession time: I have a Christmas tree sitting in my entry way and it’s early November. I also baked a batch of these gorgeous Frosted Cranberry Cookies, built wood christmas trees for my front yard and I listened to Christmas music. I am not fully decorated by any means, but all things Christmas keep sneaking out of my garage and into the house.

I’m usually one of those people that insists on not decorating for anything Christmas until the day after Thanksgiving. However, this year I am just SO ready for everything Christmas. I guess I just need some extra Jolly this year.

INGREDIENTS:

• 2 1/4 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (1.5 sticks) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/3 cup cranberry jelly/sauce
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup craisins, chopped
• 1 tablespoon sugar
• 1 cup powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper or a silpat. Set aside.
3. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
4. In a stand mixer, beat butter and sugar until light and fluffy. Add cranberry jelly, egg and vanilla extract, mixing until combined.
5. ..................................

for full recipes please see : thenovicechefblog.com