Cranberry Coins

Name: Cranberry Coins
Ingredients: 2 1/2 cups flour; 1 1/2 cups sugar; 1 cup butter, softened; 1 egg; 1 1/2 teaspoons cinnamon; 1 1/2 teaspoons baking powder; 1 teaspoon vanilla; 1/2 teaspoon salt; 1 cup dried cranberries, chopped; 3/4 cup pistachios, chopped; 1/4 cup decorative sugar (APPROXIMATE)

11 ingredients

5 steps

Ingredients

2 1/2 cups flour
1 1/2 cups sugar
1 cup butter, softened
1 egg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 cup dried cranberries, chopped
3/4 cup pistachios, chopped
1/4 cup decorative sugar (APPROXIMATE)

Directions

1

Heat oven to 350 degrees.
2

Line cookie sheets with parchment paper.
3

Beat all the ingredients (except the cranberries, pistachios and decorative sugar) with mixer at low speed until just mixed. Increase speed to medium; beat 3 minutes, scraping the bowl when necessary. Add cranberries and nuts; mix on low until just combined.
4

Divide dough in half; form into 2 logs about 1 inch in diameter. Wrap each in plastic wrap; refrigerate until firm, about 4 hours.
5

Remove wrap; slice logs crosswise into 1/8-inch thick slices. Sprinkle with decorative sugar; place on parchment paper-lined cookie sheets. Bake until light brown, 10-12 minutes. Transfer cookies to wire racks to cool. Repeat with remaining cookies.