Christmas Cranberry Cookies

By á-2484

These Holiday inspired Christmas Cranberry Cookies are mouthwatering good! The sweet and tart flavor combination will have everyone coming back for more!

Ingredients

• Filling:
• 3/4 3/4 3/4 cup water
• 1 1 1 cup sugar
• 3 3 3 cups (12 ounces bag) whole cranberries
• Cookies:
• 1/2 1/2 1/2 cup butter
• 1/2 1/2 1/2 cup lard (I use Tenderflake)
• 2 2 2 cups sugar
• 3 3 3 eggs
• 1 1 1 cup sour cream
• 1 Rind of 1 lemon, finely grated
• 1 of 1 lemon
• 1 1 1 teaspoon baking soda
• 2 2 2 teaspoons baking powder
• 6 6 6 cups flour (plus flour for rolling)
• Almond flavored icing
• Flaked coconut

Details

Adapted from tenthousandvillages.ca

Preparation

Step 1

Cranberry Filling:
Boil water and sugar for 5 minutes.

Add cranberries and boil gently till cranberries pop, approximately 5 minutes.

Keeps in the fridge for a few weeks. Use leftover filling in other recipes or serve as a side dish with chicken or turkey.

Cookies:
Preheat oven to 375°F.

Cream butter, lard and sugar.

Add eggs, beat well.

Blend in sour cream and lemon rind.

Add baking soda to the lemon juice (it will foam) and mix into dough.

Mix flour and baking powder and stir into the dough. The dough will still be sticky.

Cover bowl and refrigerate at least one hour. You can refrigerate overnight if you wish.

Roll out dough to approximately 1/8 inch thick.

Cut into circles with a round cookie cutter.

Place approximately a teaspoon of cranberry filling in the middle of one round. Top with another round of cookie dough and pinch the edges around the cookie with your thumb and finger to seal in the filling.

Place on baking sheet and bake for 12 to 15 min. or until light golden in color.

Let cool and ice cookies with almond flavored icing, then dip into angel flaked coconut.