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Christmas Cranberry Cookies.

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Christmas Cranberry Cookies.

Prep Time: Cook Time:

Ingredients

  • Wheat flour, white, all-purpose, unenriched | 1.50 cup
  • Low sodium baking powder | 0.50 tsp
  • Salt | 0.25 tsp
  • Shortening, multipurpose, soybean hydrogenated and palm hydrogenated | 0.50 cup
  • Powdered sugar | 0.75 cup sifted
  • Whole milk with added vitamin D | 3.00 tbsp
  • Dried cranberries/craisins, sweetened | 0.75 cup
  • Dried coconut flakes, sweetened | 0.50 cup
Nutrition Facts (Per Serving)

Calories per serving: 119.07 mg

Fat per serving: 5.94 g

Saturated fat per serving: 2.17 g

Protein per serving: 1.11 g

Sodium per serving: 36.62 mg

Cholesterol per serving: 0.23 g

Instructions

  1. Combine flour, baking powder and salt in a bowl.
  2. In another large bowl, cream the shortening and powdered sugar.
  3. Add milk and fold in the cranberries. Gradually blend in the dry ingredients.
  4. Divide the dough in half. Form each half into a log 1½ inches in diameter and roll in coconut.
  5. Wrap in waxed paper and chill for 8 hours.
  6. Preheat oven to 375 F. Cut the logs into 0.25-inch thick slices and place each slice 1 inch apart on un-greased baking sheets.
  7. Bake for about 15 minutes, until lightly colored. Transfer to wire rack to cool.

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