Cranberry Cookie Kisses Recipes

Steps:

• 1. Heat oven to 325° F.
• 2. Beat egg whites until frothy.
• 3. Gradually beat in sugar. Beat with mixer until very stiff.
• 4. Stir in salt, vanilla and Craisins.
• 5. Drop heaping teaspoons of mixture two to three inches apart on silicone lined baking sheet.
• 6. Bake for about 20 minutes or until set and delicately browned.
• 7. Slip off with spatula and let cool.

Steps:

• Preheat oven to 200°F.
• Coat 2 large sheet pans with cooking spray or cover with parchment paper.
• Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form; gradually beat in sugar until mixture is very stiff and shiny.
• Gradually fold in cranberry sauce (you can add a few drops of red food coloring at this point, if desired) while beating for 1 minute.
• Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried cranberry into the top of each cookie.
• Bake for 2 hours.
• Cool completely before removing from pans.
• Store in airtight containers.
• Yields about 4 cookies per serving.

Steps:

• In a pitcher, combine cranberry juice and orange juice. Just before serving, stir in ginger ale; serve over ice. If desired, serve with orange slices.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets. Combine flour and baking soda in a bowl.
• Beat the butter, white sugar, brown sugar, and instant pudding with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips and cranberries; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until edges of the cookies become golden brown, 9 to 12 minutes. Cool in the baking sheet for 10 minutes before removing to cool completely on a wire rack.