A little holiday baking has happened around here lately. I thought I would share with you a recipe that is a much loved favorite around here. I had to make a double batch this round, and they peanut gallery had zero intention of sharing.
Although the recipe isn't mine, It's worth sharing, cause it's super easy and tasty!
The dough can be made up ahead, or use it soon after making it ( it needs 20 min in the freezer to use right away.) I originally found it in a 2010 holiday cookie magazine. I hope you like it as much as we do! I haven't tried it yet, but a little orange zest would probably be very yummy in these too!
The recipe is from Martha Stewart.com
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/2 cup chopped dried cranberries ( we like TONS more than this, cause we like them)
- Beat butter, confectioners' sugar, and vanilla with a wooden spoon until smooth. Add flour and salt; stir just until combined. Stir in dried cranberries. Divide dough into quarters.
- On parchment, shape each portion into a log about 1 1/2 inches in diameter and 4 inches long. Wrap logs tightly in parchment or plastic. Chill 30 minutes or up to 1 day. (Dough can be wrapped tightly in plastic and frozen up to 1 month.)
- Preheat oven to 325 degrees. With a sharp knife, slice dough into 1/4-inch-thick rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment lined baking sheets, 1 inch apart.
- Bake, rotating sheets halfway through, until edges just begin to turn golden, 20 to 22 minutes. Let cookies cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 weeks.