Cranberry Sandwich Cookies
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Servings: 20
Complexity: easily
Servings: 20
Nutritional value per serving:
Calories 133, total fat 5 G., saturated fats 3 G., proteins 1 G., carbohydrates 21 G., fiber 0 G., cholesterol 22 mg, sodium 80 mg, sugar 15 G.
Calories 133, total fat 5 G., saturated fats 3 G., proteins 1 G., carbohydrates 21 G., fiber 0 G., cholesterol 22 mg, sodium 80 mg, sugar 15 G.
Cranberries are a popular ingredient in winter desserts and are considered the star of fall and winter holidays in the West. For this recipe, you'll need dried cranberries. Some are added to the soft cookie dough, and some are added to the cream cheese filling that holds the finished cookies together. For a more festive look, the cookies are tinted with red food coloring.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup granulated sugar
- 1/3 cup + 1/4 cup dried cranberries
- 1 cup premium flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt + another pinch
- 4 tablespoons chilled unsalted butter, cut into pieces, + 2 tablespoons room temperature butter
- 1 tbsp. of confectionery fat
- 1 large egg
- 1 tbsp cranberry juice cocktail
- 1.5 tsp vanilla extract
- 8 drops of gel food coloring
- 110 g of cream cheese at room temperature
- 1 cup powdered sugar
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Recipes with similar ingredients: eggs, margarine, cranberry juice, premium flour, dried cranberries, cream cheese
Cooking the dish according to the recipe:
- In a food processor, combine granulated sugar and 1/3 cup dried cranberries and pulse until finely ground. Add flour, baking powder, and 1/4 teaspoon salt; pulse to combine. Add chopped butter and shortening; pulse until the mixture resembles coarse meal.
- In a small bowl, combine the egg, cranberry juice, 1 teaspoon vanilla extract, and food coloring; add to a food processor and pulse until combined. Transfer to a bowl, cover with plastic wrap, and refrigerate for 1 hour.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper. Drop 1 heaping teaspoon of batter onto each sheet, spacing it 1.5 inches (4 cm) apart. Bake, rotating the sheets halfway through, until the cookies are set, 16-18 minutes. Let cool on the sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
- Meanwhile, prepare the filling.:
Using a mixer on medium-high speed, beat the cream cheese, room-temperature butter, and the remaining 1/2 teaspoon vanilla extract until smooth, about 3 minutes. Add the powdered sugar; mix on low speed until fully incorporated, then increase the speed to high and beat until fluffy, another 2 minutes. Chop the remaining 1/4 cup dried cranberries; fold into the filling along with a pinch of salt. Pinch two filled cookies together in the middle.
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