Cranberry cookies that taste like small fruit-filled pies with a rich, brown sugar pastry.
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1 1/4 cupss firmly packed brown sugar
1 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3/4 cup sweetened dried cranberries
3/4 cup orange juice
1/2 cup sugar
1 (8-ounce) package chopped dates
1/4 cup finely chopped walnuts
Combine brown sugar and butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.
Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 1 hour or until firm.
Combine all filling ingredients except walnuts in 2-quart saucepan. Cook over medium heat, stirring occasionally, 3-6 minutes or until mixture comes to a boil. Continue boiling, stirring occasionally, 6-8 minutes or until thickened. Stir in walnuts. Cover; refrigerate until ready to fill cookies.
Heat oven to 350°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
Cut 15 circles with 2-inch round cookie cutter. Place 2 inches apart onto ungreased cookie sheets. Top each round with 2 teaspoons filling, spreading nearly to edges.
Cut 15 circles with 2 1/4-inch round cookie cutter from remaining rolled dough. Make small cut-out with very small cookie cutter in tops of larger circles. Place on top of filling; press edges together with fork.
Bake 8-10 minutes or until lightly browned. Cool completely.