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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Coarse white sugar gives these cookies their sparkle; their relatively healthy content makes them gems. With less than half a teaspoon of fat per cookie, lower sugar content, plus loads of antioxidants from the cranberries, these tangy-sweet, mildly chewy treats are much less guilt-inducing than most cookies. I haven't tried these yet but I'm hoping to soon. I'm posting it here for safekeeping. If you have it you can mix 1/8 tsp with the sparkling sugar to make the coating. Ingredients:
1 cup king arthur white whole wheat flour, organic preferred or 1 cup king arthur unbleached all-purpose flour |
1 1/2 cups dried cranberries, packed |
2 tablespoons confectioners' sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
6 tablespoons cold unsalted butter, cut into pats |
3 tablespoons milk |
1/3 cup coarse white decorator sugar |
Directions:
1. Place the flour and dried cranberries in the bowl of a food processor. Process until the cranberries are coarsely shredded. Imagine a single dried cranberry cut into about 4 pieces: that’s your goal.
2. Preheat the oven to 350°F Lightly grease (or line with parchment) two baking sheets.
3. Whisk together the flour/cranberry mixture, sugar, baking powder, and salt. Add the vanilla and butter, mixing until the butter is thoroughly distributed, but some pea-sized chunks still remain. Dribble in the milk while mixing; the dough will become cohesive.
4. Place the coarse sugar and tart and sour flavor in a jar, and shake to combine thoroughly. Pour the sugar into a roomy plastic bag; about 1/2-gallon size should do.
5. Using a teaspoon cookie scoop (or a spoon), scoop the dough by 1 3/4-teaspoonfuls (about 1 1/4 balls) into the bag, 6 or 8 at a time. Close the top of the bag, and gently shake to coat the balls with sugar. Place them on the prepared baking sheet, and use the bottom of a glass to flatten them to about 1/4 thick (about 1 1/2 in diameter). Repeat with the remaining dough.
6. Bake the cookies for 16 to 17 minutes, until they’re set and barely, BARELY beginning to brown around the very edge; the tops shouldn’t be brown at all. Remove them from the oven, and cool right on the pan.
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