Looking for a recipe for a soft cranberry cookie

15 years ago

Our health food store has the best cranberry cookie. I know that it has fresh cranberries and it is the color of a peanut butter cookie and also has some citrus flavor (maybe orange). It is not a drop cookie but is soft and very flavorful. They do not share their recipe and it may not necessarily be healthy :) It also seems to have maybe a little cornmeal or something with a different texture.

If you have any suggestions for a cookie like this, I would love to try it. Deanna

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Comments (4)

Virginia7074
15 years ago
I have a cranberry, orange, walnut recipe that's not too sweet from my sister that may fit the bill. They are a drop cookie, though, in the sense that you drop them, but they are very soft. No cornmeal in them, but you could probably tweak them. I know she sometimes uses part whole wheat flour. I'll look for the recipe & post it if you'd like.
woodie
15 years ago
This is a delicious cookie recipe (thanks Jenn!) that I have added to my Christmas cookie list.

Cranberry Lemon Cookies - Jenn
A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them.

* 1/2 C butter
* 1/2 C sugar
* 1/3 C brown sugar
* 1/2 tsp. lemon zest
* 1 egg
* 2 tsp. vanilla
* 1 C flour
* 1 tsp. baking powder
* 1/2 tsp. cinnamon
* 1-1/2 C chopped pecans (I use walnuts)
* 1-1/2 C chopped fresh cranberries

Cream butter, sugars, and lemon zest. Beat in egg and vanilla.

Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries.
Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool.
ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest.
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I made these last year - they're great! Thanks, Jenn! Cranberry Lemon Cookies -Jenn A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest.
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I found this cookie on the inside of a Land O Lakes butter carton. It's one of my favorites. Try it with your icing. SLICE & BAKE LEMON CRISPS (6 1/2 dozen) 3/4 cup Land o Lakes unsalted butter, softened 1 cup sugar 1 egg 1 TBL grated lemon peel 1 1/2 cups flour Sugar or powdered sugar Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.) Divide dough in 1/2. Shape each 1/2 into 8" log (1 1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight. Heat oven to 350Â°. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour.~~
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deannabsd
Original Author
15 years ago
Thanks for sharing. I would appreciate any and all recipes. I am just wondering what gives them the brown color? I made a batch with brown sugar and it certainly didn't do it.

Deanna
KatieC
15 years ago
Whole wheat flour might make them a little more brown. Not exactly what you described, but these are really good...

* Exported from MasterCook *

Coconut-Cranberry Chews

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 1/2 c. butter -- at room temp.
2 c. sugar
1 T. grated orange peel
2 tsp. vanilla
1 large egg
3 1/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 1/2 c. dried cranberries
1 1/2 c. sweetened flaked dried coconut

1. In a large bowl, with a mixer on medium speed, beat 1 1/2 c. butter, sugar, orange peel, and vanilla until smooth. Beat in egg until well blended.
2. In a medium bowl, mix flour, baking powder and salt. Add to butter mixture, beating on low speed until dough comes together, about 5 minutes. Mix in cranberries and coconut.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12 by 15-inch baking sheets.
4. Bake in a 350' oven until cookie edges just begin to brown, 11 to 15 minutes (shorter baking time will yield a chewier cookie, longer baking time will yield a crisper cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Makes about 6 dozen cookies

Source:
"Alice B"
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Looking for a recipe for a soft cranberry cookie

Comments (4)

Virginia7074

woodie

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KatieC

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Looking for a recipe for a soft cranberry cookie

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Virginia7074

woodie

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deannabsdOriginal Author

KatieC

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