Cranberry Coins

By Gerry

We embellished metallic mailing tubes embellished with patterned paper make a nice way to gift these cookies.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour, sifted
• 1/2 teaspoon salt
• 1/2 cup chopped dried cranberries

Preparation

Step 1

1) Beat butter, confectioners’ sugar, and vanilla with a wooden spoon until smooth. Add flour and salt; stir just until combined. Stir in dried cranberries. Divide dough into quarters.
2) On parchment, shape each portion into a log about 1 1/2 inches in diameter and 4 inches long. Wrap logs tightly in parchment or plastic. Chill 30 minutes or up to 1 day. (Dough can be wrapped tightly in plastic and frozen up to 1 month.)
3) Preheat oven to 325 degrees. With a sharp knife, slice dough into ¼-inch-thich rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets, 1 inch apart.
4) Bake, rotating sheets halfway through, until edges just begin to turn golden, 20-22 minutes. Let cookies cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 weeks.