Best 6 Cranberry Coins Recipes

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Indulge in the delightful world of Cranberry Coins, a treasure trove of sweet and tangy treats. Embark on a culinary journey with this collection of enticing recipes, each offering a unique twist on this classic confection. From the vibrant Cranberry Coins studded with nuts to the decadent Cranberry Coins dipped in rich chocolate, these recipes promise an explosion of flavors. Discover the perfect balance of tart cranberries and sweet sugar, complemented by a variety of textures and toppings. Whether you prefer them chewy, crispy, or somewhere in between, these Cranberry Coins will satisfy your cravings. Get ready to impress your family and friends with these delightful treats, perfect for any occasion.

Let's cook with our recipes!

CRANBERRY COINS



Cranberry Coins image

Cranberry-studded slice-and-bake cookies stack smoothly and ship easily, making them a suitable gift for faraway relatives.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.)
  • Preheat oven to 325 degrees. With a sharp knife, slice dough into 1/4-inch-thick rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets, 1 inch apart.
  • Bake, rotating sheets halfway through, until edges just begin to turn golden, 20 to 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.

CRANBERRY-ORANGE COINS



Cranberry-Orange Coins image

Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 10 dozen

Number Of Ingredients 3

Spice Cookie Dough
1 cup chopped dried cranberries
1/2 cup chopped candied orange peel

Steps:

  • Once the flour is incorporated according to dough recipe, beat in dried cranberries and orange peel. Divide dough into 2 pieces. Shape each into a 10-inch log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

CRANBERRY COINS



Cranberry Coins image

This is a modified version of a cookie that was one of the winners in the Chicago Tribune's 2014 cookie contest. Note: The chilling time for the dough is 4 hours.

Provided by Chicagopm

Categories     Dessert

Time 32m

Yield 120 Cookies, 1 serving(s)

Number Of Ingredients 11

2 1/2 cups flour
1 1/2 cups sugar
1 cup butter, softened
1 egg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 cup dried cranberries, chopped
3/4 cup pistachios, chopped
1/4 cup decorative sugar (APPROXIMATE)

Steps:

  • Heat oven to 350 degrees.
  • Line cookie sheets with parchment paper.
  • Beat all the ingredients (except the cranberries, pistachios and decorative sugar) with mixer at low speed until just mixed. Increase speed to medium; beat 3 minutes, scraping the bowl when necessary. Add cranberries and nuts; mix on low until just combined.
  • Divide dough in half; form into 2 logs about 1 inch in diameter. Wrap each in plastic wrap; refrigerate until firm, about 4 hours.
  • Remove wrap; slice logs crosswise into 1/8-inch thick slices. Sprinkle with decorative sugar; place on parchment paper-lined cookie sheets. Bake until light brown, 10-12 minutes. Transfer cookies to wire racks to cool. Repeat with remaining cookies.

Nutrition Facts : Calories 4780.8, Fat 234, SaturatedFat 123.8, Cholesterol 674, Sodium 3412.6, Carbohydrate 631.8, Fiber 24.6, Sugar 362.2, Protein 59.8

CHOCOLATE, WALNUT, AND CRANBERRY COINS



Chocolate, Walnut, and Cranberry Coins image

Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 10 dozen

Number Of Ingredients 5

Basic Vanilla Cookie Dough
1/2 cup chopped semisweet chocolate
1/2 cup toasted walnuts
1/2 cup dried cranberries
1 1/2 cups ground toasted walnuts (for rolling)

Steps:

  • Once the flour is incorporated according to dough recipe, beat in chocolate, walnuts, and cranberries. Divide dough into 2 pieces. Shape each into a 10-inch log. Coat each in ground nuts, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.
  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

HOME



Home image

Categories     Cookies

Yield 24

Number Of Ingredients 4

● 1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough, softened
●1/4 cup all-purpose flour
●1 teaspoon finely grated orange zest
●1/2 cup dried cranberries, chopped

Steps:

  • Mix cookie dough, flour and orange zest in medium mixer bowl until well combined. The dough will seem dry at first, but will come together and pull away from the side of the bowl when ready. Add cranberries and mix briefly to incorporate. Roll dough into two 12-inch logs, about 1-inch in diameter. Wrap in parchment or wax paper. Freeze for about 2 hours or until firm.
  • Preheat oven to 350° F. Line baking sheets with parchment paper or lightly grease. Let dough stand at room temperature for 5 minutes to soften. Slice logs into 1/3- to 1/2-inch-thick rounds and arrange 12 on each baking sheet.
  • Bake for 10 to 12 minutes or until golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight container.

PISTACHIO CRANBERRY ICEBOX COOKIES



Pistachio Cranberry Icebox Cookies image

Categories     Cookies     Mixer     Fruit     Nut     Dessert     Bake     Freeze/Chill     Christmas     Cranberry     Pistachio     Fall     Winter     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 3 dozen cookies

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon finely grated fresh orange zest
1/2 cup shelled pistachios (2 1/4 oz; not dyed red)
1/3 cup dried cranberries (1 1/4 oz)
1 large egg, lightly beaten
1/4 cup decorative sugar (preferably coarse)
Special Equipment
parchment paper

Steps:

  • Make dough:
  • Stir together flour, cinnamon, and salt in a bowl.
  • Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.
  • Slice and bake cookies:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  • Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
  • Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.
  • Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.

Tips for Making Perfect Cranberry Coins:

  • Choose fresh, plump cranberries: Avoid berries that are soft or wrinkled.
  • Wash and dry the cranberries thoroughly: This will help prevent the sugar from clumping.
  • Use a sharp knife to slice the cranberries: This will help create uniform coins.
  • Dip the cranberries in sugar: Be sure to coat them evenly.
  • Spread the cranberries in a single layer on a baking sheet: This will help them dry evenly.
  • Bake the cranberries at a low temperature: This will help prevent them from burning.
  • Let the cranberries cool completely: This will help them harden and set.

Conclusion:

Cranberry coins are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for snacking, baking, or adding to salads or yogurt. With just a few simple ingredients and a little bit of time, you can make your own delicious batch of cranberry coins at home.

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