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Categories:Viewed: 34 - Published at: 2 years ago
Ingredients
- 1 cup king arthur white whole wheat flour, organic preferred or 1 cup king arthur unbleached all-purpose flour
- 1 12 cups dried cranberries, packed
- 2 tablespoons confectioners' sugar
- 1 teaspoon baking powder
- 14 teaspoon salt
- 1 teaspoon vanilla extract
- 6 tablespoons cold unsalted butter, cut into pats
- 3 tablespoons milk
- 13 cup coarse white decorator sugar
Method
- Place the flour and dried cranberries in the bowl of a food processor.
- Process until the cranberries are coarsely shredded.
- Imagine a single dried cranberry cut into about 4 pieces: thats your goal.
- Preheat the oven to 350F Lightly grease (or line with parchment) two baking sheets.
- Whisk together the flour/cranberry mixture, sugar, baking powder, and salt.
- Add the vanilla and butter, mixing until the butter is thoroughly distributed, but some pea-sized chunks still remain.
- Dribble in the milk while mixing; the dough will become cohesive.
- Place the coarse sugar and tart and sour flavor in a jar, and shake to combine thoroughly.
- Pour the sugar into a roomy plastic bag; about 1/2-gallon size should do.
- Using a teaspoon cookie scoop (or a spoon), scoop the dough by 1 3/4-teaspoonfuls (about 1 1/4" balls) into the bag, 6 or 8 at a time.
- Close the top of the bag, and gently shake to coat the balls with sugar.
- Place them on the prepared baking sheet, and use the bottom of a glass to flatten them to about 1/4" thick (about 1 1/2" in diameter).
- Repeat with the remaining dough.
- Bake the cookies for 16 to 17 minutes, until theyre set and barely, BARELY beginning to brown around the very edge; the tops shouldnt be brown at all.
- Remove them from the oven, and cool right on the pan.
