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:
covered percent of daily need
