Cranberry Sandwich Cookies

The recipe Cranberry Sandwich Cookies can be made in roughly 2 hours and 30 minutes. This recipe serves 20 and costs 20 cents per serving. This hor d'oeuvre has 129 calories, 1g of protein, and 5g of fat per serving. This recipe is liked by 29 foodies and cooks. If you have dried cranberries, unsalted butter, egg, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 4%, this dish is improvable. Users who liked this recipe also liked Oatmeal Cranberry Sandwich Cookies with White Chocolate Creme Filling, Turkey Cranberry Sandwich, and Cranberry BBQ Turkey Sandwich.

Servings: 20

Preparation duration: 70 minutes

Cooking duration: 80 minutes

 

Ingredients:

1 teaspoon baking powder

1 cup confectioners' sugar

1 tablespoon cranberry juice cocktail

4 ounces cream cheese, at room temperature

1/3 cup plus 1/4 cup dried cranberries

1 large egg

1 cup all-purpose flour

8 drops red gel food coloring

2/3 cup granulated sugar

1/4 teaspoon salt, plus a pinch

4 tablespoons cold unsalted butter, cut into pieces, plus 2 tablespoons at room temperature

1 1/2 teaspoons pure vanilla extract

1 tablespoon vegetable shortening

Equipment:

food processor

whisk

bowl

plastic wrap

baking paper

baking sheet

oven

Cooking instruction summary:

Pulse the granulated sugar and 1/3 cup dried cranberries in a food processor until finely ground. Add the flour, baking powder and 1/4 teaspoon salt; pulse to combine. Add the cut-up butter and shortening; pulse until the mixture looks like coarse meal. Whisk the egg, cranberry juice, 1 teaspoon vanilla and the food coloring in a small bowl; add to the food processor and pulse to form a dough. Transfer to a bowl, cover with plastic wrap and refrigerate until firm, at least 1 hour. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Drop rounded teaspoonfuls of dough 1 1/2 inches apart onto the baking sheets. Bake, switching the pans halfway through, until the cookies are just set, 16 to 18 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely. Meanwhile, make the filling: Beat the cream cheese, room-temperature butter and the remaining 1/2 teaspoon vanilla in a bowl with a mixer on medium-high speed until smooth, about 3 minutes. Add the confectioners' sugar; beat on low speed until incorporated, then increase the speed to high and beat until fluffy, 2 more minutes. Chop the remaining 1/4 cup dried cranberries; stir into the filling along with a pinch of salt. Sandwich between the cookies. Photograph by Ryan Dausch

 

Step by step:


1. Pulse the granulated sugar and 1/3 cup dried cranberries in a food processor until finely ground.

2. Add the flour, baking powder and 1/4 teaspoon salt; pulse to combine.

3. Add the cut-up butter and shortening; pulse until the mixture looks like coarse meal.

4. Whisk the egg, cranberry juice, 1 teaspoon vanilla and the food coloring in a small bowl; add to the food processor and pulse to form a dough.

5. Transfer to a bowl, cover with plastic wrap and refrigerate until firm, at least 1 hour.

6. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Drop rounded teaspoonfuls of dough 1 1/2 inches apart onto the baking sheets.

7. Bake, switching the pans halfway through, until the cookies are just set, 16 to 18 minutes.

8. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely.

9. Meanwhile, make the filling: Beat the cream cheese, room-temperature butter and the remaining 1/2 teaspoon vanilla in a bowl with a mixer on medium-high speed until smooth, about 3 minutes.

10. Add the confectioners' sugar; beat on low speed until incorporated, then increase the speed to high and beat until fluffy, 2 more minutes. Chop the remaining 1/4 cup dried cranberries; stir into the filling along with a pinch of salt. Sandwich between the cookies.

11. Photograph by Ryan Dausch


Nutrition Information:

Quickview
128k Calories
1g Protein
5g Total Fat
19g Carbs
0% Health Score
Limit These
Calories
128k
6%

Fat
5g
8%

  Saturated Fat
2g
17%

Carbohydrates
19g
7%

  Sugar
14g
16%

Cholesterol
21mg
7%

Sodium
51mg
2%

Get Enough Of These
Protein
1g
3%

Selenium
3µg
4%

Vitamin B1
0.05mg
3%

Folate
13µg
3%

Phosphorus
32mg
3%

Vitamin A
159IU
3%

Vitamin B2
0.05mg
3%

Manganese
0.05mg
3%

Iron
0.39mg
2%

Vitamin B3
0.4mg
2%

Calcium
17mg
2%

Potassium
40mg
1%

Vitamin E
0.17mg
1%

Fiber
0.29g
1%

Vitamin B5
0.11mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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