I did this crazy thing in November. I went on a baking frenzy and made 12 types of cookies, photographed them and published them in a book. I posted the book as part of my Friday Food Files on my other blog, but I wanted to share it here as well – especially as it is super popular and has been pinned so many times (see the book below the recipe). This is just one of the recipes for you to enjoy – an old favourite – no need for a mixer, just your ingredients and a bowl – plus they keep a long time, so they are perfect to send by mail.
Cranberry Coins (Makes about 4 dozen)
- 1 cup (2 sticks) of unsalted butter, softened
- 3/4 cups of sugar, sifted
- 1 teaspoon of pure vanilla extract
- 2 cups of flour, sifted
- 1/2 teaspoon of salt
- 1/2 cup of chopped dried cranberries
1. Beat butter, sugar and vanilla with wooden spoon until smooth. Add flour and salt, stir until combined. Stir in dried cranberries. Divide dough into quarters.
2. On parchment, shape each portion into a log about 1.5 inches thick. Wrap logs tightly in parchment or plastic. Chill 30 minutes or up to one day.
3. Preheat oven to 325 F. With a sharp knife, slice dough into 1/4 inch rounds. Rotate log to avoid flattening. Place rounds on parchment lined baking sheets about 1 inch apart.
4. Bake, rotating halfway through, until edges just begin to turn golden, 20 to 22 minutes. Let cool completely. Store in airtight container up to 2 weeks.
12 days of holiday baking