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Ingredients
| unsalted butter: 1 cup |
| powdered sugar (sifted): 1/2 cup |
| vanilla extract: 1 tsp |
| cranberries (chopped): 1 cup |
Holiday sandies
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
36 serving(s)
Tags
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. Beat butter on medium to high speed 30 seconds. Add powdered sugar; beat until combined, scraping sides of bowl. Beat in vanilla. Beat in as much flour as you can. Stir in cranberries, lemon peel, and remaining flour (work in flour with hands if mixture is crumbly).
2. Shape dough in 1/2-, 3/4-, or 1-inch balls; roll in sugar. Arrange 1 inch apart on cookie sheets.
3. Bake 10 minutes for 1/2-inch, 13 minutes for 3/4-inch, and 15 minutes for 1-inch cookies, or until bottoms are lightly browned. Transfer to wire rack to cool. Makes 36 (1-inch) cookies.
4. Store in airtight container at room temperature up to 5 days. Freeze up to 2 months.
Note: Nutrition facts are given per cookie.