Kris Kringle Cranberry Coins
One of my favorite cookie combinations is a tart, dense dried fruit paired with a rich, buttery shortbread. In a nutshell, these cranberry shortbread coin cookies.
I wanted to send some Delicious Mail to my cousin Jaime in Mississippi, so I needed a cookie that would hold up for the journey. Shortbread is great for that, if you have made it correctly and it’s not too crumbly.
I used some amazing dried cranberries I picked up at the Sherman Market from Willows Cranberries out of Wareham, MA. I love Sherman for supplying me with fresh, local eggs for all of my baking, but sometimes I allow myself a little extra browsing – and it always pays off. On my last visit I picked up these cranberries and some horseradish. I haven’t tried the latter yet, but the former were terrific. They were dried, but also plump and juicy. Willows are doing it right.
A little edge of sanding sugar and these coins were ready to bake.
And eat a little. They were so delicious!
Today’s featured ornament is a vintage (made in Japan) porcelain bell we had on our tree when I was growing up. There are two of them but I like this one the best because of the fancy “Merry Christmas” script. It has a little ringer inside and the tattered green ribbon has never been replaced, which is just how I like it.
I also like knowing that I am personally responsible for at least a few angels getting their wings each holiday season thanks to my bell duo.
For today’s Cup of Cheer, I have to show you a picture of my little tree. It’s actually around 6 feet tall, but it seems smaller because it’s a slender thing. Since it is my first solo tree, I decorated it the way I have always dreamed…with the large old-fashioned bulbs and a strand of homemade popcorn and cranberry garland. That garland took me 4 episodes of “Veronica Mars” on Netflix to make (don’t judge, it’s mighty entertaining)…but it was worth it.
Do you have any “rules” for your tree? I find that most people do…and I bet it somehow speaks volumes about personality.
Also, a big thank you and congratulations to my four Three Sisters contest winners! Ashley Mac, Ashley G-W, Lisa, and Fatima all have coupons coming their way!
Adapted from Martha Stewart
1 cup (2 sticks) unsalted butter, softened
3/4 cup powdered sugar, sifted
1 tsp vanilla
2 cups all-purpose flour, sifted
1/2 tsp salt
1/2 cup dried cranberries, roughly chopped
1/4 cup sanding sugar
- In a large bowl, cream the butter, powdered sugar, and vanilla until smooth. Add flour and salt and mix until just until combined. Stir in dried cranberries.
- Turn the dough onto a lightly floured surface and knead a few times until it comes together. Divide dough in half, shaping each into a log.
- Wrap logs tightly in parchment or plastic. Chill 30 minutes or up to 1 day.
- When ready to bake, preheat the oven to 325 degrees. With a sharp knife or bench press, slice dough into 1/4-inch-thick rounds. Rotate log as you cut to keep it from flattening.
- Roll the edge of each round in sanding sugar, then place on parchment-lined baking sheets, 1 inch apart. Bake until the edges just begin to turn golden, 20 to 22 minutes. Transfer to wire racks to cool.
- Cookies can be stored in an airtight container at room temperature up to 2 weeks.