Saturday, November 8, 2008

Christmas Cranberry Cookies

This recipe has been handed down from my beloved's grandmother. It is a Christmas favorite! I usually bake up this recipe more than once before Christmas. I always bake the first batch when we have our first snowfall and that happened this weekend. I make these cookies fairly large then cut them in half to serve. Those instructions were also handed down as my mother in law used to say 'they taste the best when they are large.' Although the second batch I make are smaller. I make up cookie plates to give away at Christmas so all the cookies I bake for that have to be smaller or there wouldn't be room for variety! I've had many requests for this recipe.
And now it's time for coffee and a cookie...

Cranberry Cookies
1/2 cup butter
1/2 cup lard, I use Tenderflake
2 cups sugar
3 eggs
1 cup sour cream
1 lemon, juice and rind
1 tsp baking soda
2 tsp baking powder
6 cups flour (plus flour for rolling)

Cranberry filling:

3 cups cranberries(340g/12oz bag)

1 cup sugar

3/4 cup water

Boil water and sugar for 5 min, add cranberries and boil gently till cranberries pop, approx another 5 min. I cooked them a few minutes longer. This recipe can be found on the bag of cranberries, the only thing I change is the amount of water. You won't need all this filling for the cookies but I like to cook the whole amount at once and either use it up for other recipes or eat as a side with chicken or turkey. Keeps in the fridge for a few weeks.

Cream butter, lard and sugar. Add eggs, beat well then blend in sour cream and finely grated rind of the lemon. Add baking soda to the juice of the lemon and mix into dough. The juice will foam once the soda is mixed in. Mix flour and baking powder and stir that into the dough. The dough will still be sticky but that is how it should be. Cover bowl and refrigerate at least one hour. You can refrigerate overnight if you wish. Roll out dough to approx 1/8", cut with a round cookie cutter placing approx a tsp of cranberry filling in the middle of one round, place another cookie round on top and pinch the dough around the cookie with your thumb and finger to seal in the filling. Place on baking sheet and bake at 375 for 12 to 15 min. or until light golden in color.

Let cool and ice cookies with almond flavoured icing, then dip into angel flaked coconut.

32 comments:

  1. Betty, this is your most beautiful recipe ever. . . I love the color and the recipe looks not too hard. . .oh wow, no snow here today. ..but enjoy that first snowfall, it is always a celebration. . .I'm going to index this one under cookies and holidays

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  2. I must say I LOVE YOUR SITE!!!!

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  3. Ohh.. I agree with Lovella, very beautiful and festive looking!
    I'll make these even if I can only 'look and not taste' !

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  4. Those have to be the nicest christmas cookies i've ever seen!! Beautiful :-)

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  5. betty, i saw these and they looked like they came from a magazine...just goergous! i was instantly drawn to the recipe. i can just imagine how beautiful your christmas plate must look.

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  6. What...Christmas baking already? I think I will be busy when I get home!

    These cookies look wonderful...and I'm sure they are delicious with a tart cranberry filling. I shall see for myself!

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  7. Betty...I couldn't agree more...this looks wonderful and you held out on us with this one...cause this one is truly a winner kiddo! I can tell...and I don't even like coconut! GREAT PIC! WOWSERS...can't wait to get home and try my hand at these in my own kitchen!

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  8. These cookies look beautiful! I have a feeling it will be hard to know where to begin and when to stop this Christmas with all of these recipes.

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  9. These are very beautiful Christmas cookies. They look delicious!

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  10. These cookies look positively fabulous. There are so many beautiful looking cookies that are just out of my skill set to make, but these look beautiful and doable. Thank you so much for sharing. I absolutely cannot wait to try these!

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  11. Hi~ these cookies look so festive! I just found your site and I must say I have enjoyed reading through it. I am Ukrainian--both my paternal and maternal great grandparents came from Ukraine. I grew up on a farm in a mostly Ukrainian commumity. We make borscht, holubtsi, periogies, varenyky and babka. I don't use a recipe for borscht but a lot of dill is a must! I also have to put a dollop of sourcream in my bowl after I ladle out the borscht! I would love for you to stop by and visit me at my blog and please do let me know you were there! Have a great day.
    Tania

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  12. It was like stopping at a magazine rack and seeing the best ever looking cookie on the front cover. I know what you mean about sometimes a cookie like this turns out best when made on the bigger side. I have never thought about cutting my cookies in half to serve, but the presentation of the 'half' is so festive. This will be one of the cookies on my tray this year. Thanks for starting this season out so perfectly for us all. Kathleen

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  13. Betty, nice picture. These cookies also bring back memories of our precious Mom. Her number one request each year was for you to bake a batch for her to enjoy. (only for her...lol)
    As to all comments.....these cookies are absolutely delicious....worth baking them.
    Thanks sis, can't wait to drop by for coffee...hopefully you have saved one for me!!!

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  14. I just started reading your blog in the last week and I'm addicted! I'm a Mennonite girl, too, so I love to bake and these cookies are definitely going on "the list" this year!
    Thanks for sharing all the amazing recipes and pictures--I especially love the photo-collages of a recipe in the process of being made--very helpful :)

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  15. Those are some pretty looking cookies, Betty! They look like they are covered in snow. :)

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  16. Have you tried these gluten free?

    Sandy

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  17. Betty - these cookies are now going to be a Family Favourite of ours at Christmas too! they are amazing. I have made 4 batches of them this season which half went to a Bake Exchange I organize every year. So yummy! And beautiful cookie. :)
    Thank you for this recipe... and a new tradition!

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  18. This Thanksgiving I made the Citrus Cranberry Sauce recipe from your blog, It was delicious!!
    I have lots left over and I was wondering what I could make with it. Would it work in this recipe?

    Thanks

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  19. Anonymous..yes the cranberry sauce would work perfectly for this cookie recipe. It can also be frozen and used up later. Although it does keep quite some time in the fridge.
    It would be great to hear from you if you try this recipe.

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  20. My mother just tried this recipe and we thoroughly enjoyed it. Would you mind if I link to this post from our recipe blog?

    www.karenscountrykitchen.blogspot.com

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  21. Sure Traci, go ahead and link us to your recipe blog.

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  22. These cookies look wonderful. I am so glad I found your blog.

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  23. I love all your recipes. Can't wait to try this one. Can you use all butter in place of the lard?
    Thanks so much!!

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  24. Sew Many Raggedies..I have always used half butter and half lard because that's how the recipe came from my MIL..not sure how 'all butter' would change the texure of the cookie.

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  25. I am trying to make these cookies for my grandchildren--offer them something a little different than the usual goodies. I used Crisco in place of the lard (didn't have that on hand) and didn't think that would make a big difference. Unfortunately, when I roll out the dough, it becomes so soft I can't lift it to the cookie sheet. Any suggestions will be greatly appreciated. Thanks.

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  26. Recipe sounds wonderful. Hope that I can find lard at the store. Have not bought any in years!
    Also do the cookies need to be stored in the refrigerator?

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    1. It's best to freeze the cookies you don't eat the first day. In fact I think the cookies get better after being frozen.
      My MIL always used lard but I'm thinking shortening would work too. Let me know if that works for you.

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  27. Hi Betty,

    Can I use Crisco instead of Tenderflake?

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    1. I haven't tried Crisco, I always use half lard and half butter. Check Gerry's comment.

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  28. Hi! What reciepe did you use for the almond frosting?
    Thanks
    Jody

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    1. I don't have the exact amount of icing sugar but I start with a tablespoon butter, 4 tablespoons milk, 1/2 teaspoon (or more depending if you like a stronger almond flavor), then add icing sugar till it's of spreading consistency.

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  29. Would it work to substitute butter

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