Cranberry Coins Recipes

Steps:

• Once the flour is incorporated according to dough recipe, beat in chocolate, walnuts, and cranberries. Divide dough into 2 pieces. Shape each into a 10-inch log. Coat each in ground nuts, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.
• Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

Steps:

• Heat oven to 350 degrees.
• Line cookie sheets with parchment paper.
• 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.
• Divide dough in half; form into 2 logs about 1 inch in diameter. Wrap each in plastic wrap; refrigerate until firm, about 4 hours.
• 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.

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

Steps:

• 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.
• 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.)
• Preheat oven to 325 degrees. With a sharp knife, slice dough into 1/4-inch-thick rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets, 1 inch apart.
• Bake, rotating sheets halfway through, until edges just begin to turn golden, 20 to 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.

Steps:

• Once the flour is incorporated according to dough recipe, beat in dried cranberries and orange peel. Divide dough into 2 pieces. Shape each into a 10-inch log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
• Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.