Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
In a medium bowl, toss together
Fresh Cranberries (2 3/4 cups)
,
Granulated Sugar (1/2 cup)
,
Water (1/4 cup)
, zest and juice from
Lemon (1)
,
Ground Ginger (1/4 tsp)
,
Ground Nutmeg (1 pinch)
,
Salt (1 pinch)
, and
Coarse Sugar (to taste)
. Spread in a single layer on a small baking sheet.
Step 3
Roast for 10 minutes. Remove from oven and stir, spreading out in a single layer to cool to room temperature.
Step 4
Preheat oven to 350 degrees F (180 degrees C).
Step 5
Add
Unsalted Butter (2 cups)
to a stand mixer bowl fitted with paddle attachment and beat until smooth.
Step 6
Add
All-Purpose Flour (3 cups)
,
Powdered Confectioners Sugar (1 1/4 cups)
,
Corn Starch (1/4 cup)
,
Pure Vanilla Extract (1 tsp)
, and
Salt (1 pinch)
. Continue to beat until smooth and fluffy, approximately 3-4 minutes, scraping bowl and paddle down at least twice.
Step 7
Scoop dough into a large pastry bag fitted with a 1M tip. Line large baking sheets with parchment and pipe dough into approximate 1 3/4-inch to 2-inch rosettes with 2-inch spacing. Press an approximate 1/2 teaspoon of roasted cranberries into the center of each cookie. Top centers of cookies with course sugar.
Step 8
Bake in center of oven for 12-13 minutes.
Step 9
Remove from oven and allow to cool on baking sheet for 5 minutes. Remove to cooling rack and allow to cool completely.
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