I can’t believe I’m just now getting around to posting this recipe! I first made this recipe several years ago for my Christmas cookie plates, and they were an instant favorite.
This month, we’re joining a new blogging group called Monthly Ingredient Challenge, and as the name implies, we all create dishes around a single ingredient every month. This month, when I saw the ingredient was “cranberries,” I thought to myself, “Ah! I am finally going to get around to posting that cookie recipe!”
So here it is. 🙂
I want to encourage you to give it a try even if you usually don’t love cranberries. They pair so nicely with the cherries and shortbread cookies. This is not your traditional super sweet cookie. They have a tangy flavor, which is especially tasty with tea or black coffee.
Hat tip to The Three Little Piglets, where I found the original version of this recipe. Here’s my version, and if you scroll down you can see several other cranberry recipes from the other bloggers participating in this group.
Cherry Cranberry Ribbon Cookies
- 10 oz. dried sweetened cranberries
- 1 1/2 cup cherry preserves
- 3 Tablespoons sugar
- 1 teaspoon almond extract
- 4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cup sugar
- 1 1/4 cup + 2 Tablespoons butter (softened)
- 2 eggs
- 2 Tablespoon vanilla
- 1 teaspoon almond extract
- Add the ingredients for the filling to a food processor and pulse until pureed. (A few chunks are fine, but you want to make sure there are no large pieces of cherries or cranberries.)
- Heat mixture in small saucepan, stirring occasionally to prevent burning.
- When mixture begins to bubble, remove from heat and let cool slightly, then refrigerate to chill completely.
- To make dough, cream the butter and sugar. Add the egg, vanilla, and almond extract.
- In another bowl, sift together remaining ingredients. Slowly combine with butter mixture until a soft dough forms.
- Divide dough into thirds, and then each piece into thirds, so you have nine pieces of dough.
- Line three loaf pans with tin foil or plastic wrap.
- Press one piece of dough into the bottom of each pan. Add a thin layer of the cranberry cherry mixture. Carefully press another layer of dough on top, top with remaining cranberries, and finish with a layer of dough.
- Cover and freeze for at least 2 hours.
- When you're ready to bake, work with one pan at a time.
- Remove the dough and cut in half length-wise (for larger cookies) or in thirds length-wise (for smaller cookies).
- Slice each log into ¼ inch thick slices. This is easiest to do if you turn the logs after cutting length-wise so the stripes are running up and down instead of side to side.
- Bake at 350 degrees for 12-15 minutes until the edges begin to brown.
- Store in your refrigerator or freezer.
Click on any of these images to find more cranberry recipes:
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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.