So, in the legacy of the USA Pavilion, this is my most recent cranberry recipe. These cookies are so easy to make, the dough is rolled into a log, refrigerated, then sliced into coins and baked. This recipe makes a lot of cookies, but you can freeze half the dough for a future use. Since cranberries are hard to come by in this part of the world, you can substitute chopped dried figs or apricots.
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 sticks unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup chopped dried cranberries
about 100 small cookies
Whisk together flour, baking powder, nutmeg and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture and beat until combined. Stir in dried cranberries. Divide dough into 2 pieces, shape each into a log and wrap in plastic wrap. Refrigerate until very firm, about 2 hours. Transfer to freezer 10 minutes before slicing. Preheat oven to 350°F (180°C). Slice dough crosswise slightly thicker than 1/8 inch and transfer cookies to a parchment-lined baking sheet. Bake until firm and golden, 12 to 14 minutes.