Rating: 3.5 stars
26 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 4

These cookies get bright color and a burst of tart-sweet flavor from finely chopped cranberries and a bit of lemon peel.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
bake:
10 mins
total:
40 mins
Yield:
about 144 1/2-inch cookies; 72 3/4-inch cookies; or 36 1-inch cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until combined, scraping bowl. Beat in vanilla. Beat in as much of the flour as you can with the mixer. Stir in cranberries, lemon peel, and any remaining flour (use your hands to work in flour, if mixture seems crumbly).

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  • Shape mixture into 1/2-, 3/4-,or 1-inch balls. Roll dough balls in nonpareils. Arrange balls 1 inch apart on prepared cookie sheets.

  • Bake in the preheated oven for 10 minutes for about 1/2-inch balls, 13 minutes for 3/4-inch balls, or 15 minutes for 1-inch balls, or until bottoms of cookies are light brown. Transfer to wire racks and let cool.

Tips

Place dried cranberries in a food processor. Cover and process until finely chopped. Or finely chop cranberries by hand.

Nutrition Facts

96 calories; fat 5g; cholesterol 14mg; saturated fat 3g; carbohydrates 12g; mono fat 1g; sugars 6g; vitamin a 145.8IU; thiamin 0.1mg; niacin equivalents 0.4mg; folate 12.1mcg; sodium 37mg; potassium 11mg; iron 0.4mg.
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