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Cranberry coins

Makes 4 dozen Servings


  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2 cup all-purpose flour, sifted
  • 1/2 teaspoon salt
  • 1/2 cup chopped dried cranberries


Baking Directions:

We embellished metallic mailing tubes with patterned Japanese masking tapes to create stylish receptacles for our coin cookies.

1) Beat butter, confectioners’ sugar, and vanilla with a wooden spoon until smooth.

Add flour and salt; stir just until combined.

Stir in dried cranberries.

Divide dough into quarters.

2) On parchment, shape each portion into a log about 1 1/2 inches in diameter and 4 inches long.

Wrap logs tightly in parchment or plastic.

Chill 30 minutes or up to 1 day.

(Dough can be wrapped tightly in plastic and frozen up to 1 month.)

3) Preheat oven to 325 degrees.

With a sharp knife, slice dough into ¼-inch-thich rounds.

Rotate log as you cut to keep it from flattening.

Place rounds on parchment-lined baking sheets, 1 inch apart.

4) Bake, rotating sheets halfway through, until edges just begin to turn golden, 20-22 minutes.

Let cookies cool on sheets on wire racks.

Cookies can be stored in an airtight container at room temperature up to 2 weeks.