Cranberry cookies
I took a lot away from my experience with the USA Pavilion at the 2015 Milan Expo: important work contacts, invaluable friendships, unforgettable lessons, bittersweet memories, and several new cranberry recipes. Cranberries aren’t easy to come by in Italy, but with USAP I had the opportunity to use them in many of our recipes (most notably our world-famous kale salad).
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.
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.
Cranberry cookies
- 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.
