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Full Online Book HomeLearning KitchenFruit - Cranberry Button Cookies
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Fruit - Cranberry Button Cookies Post by :rcflyerbob Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3427

Click below to download : Fruit - Cranberry Button Cookies (Format : PDF)

Fruit - Cranberry Button Cookies

2 cups Flour
1 1/2 cups Brown Sugar -- (Packed)
1 1/2 cups Cranberries -- (fresh ground)
1 cup Vegetable Shortening
3 cups Quick-cooking Oats
1/2 teaspoon Salt
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
1 teaspoon Baking Soda

In a large mixing bowl, combine flour, baking soda, ginger, nutmeg, salt and oats. Cut in shortening with a pastry blender or table knives, until particles are very fine. Add cranberries and brown sugar. Mix until well blended. Cover and chill 1 hour.

Roll out dough to 1/4 inch thickness and cut into 3-inch rounds. Bake on greased cookie sheets at 375 degrees F. for 12 to 15 minutes or until lightly browned. Cool.

NOTES : When grinding cranberries, use a food chopper or a food processor. You can also use dried cranberries (Craisins) for this recipe.

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2 cups plus 2 tablespoons all purpose flour, divided 1 cup quick-cooking oats 3/4 cup packed brown sugar 1/2 cup butter or stick margarine, melted 1 package (8 oz) reduced fat cream cheese 1 can (14 oz) fat free sweetened condensed milk 4 egg whites 1 tsp vanilla extract 1 can (16 oz) whole-berry cranberry sauce 2 tablespoons cornstarch. In a bowl, combine 2 cups flour, oats, brown sugar and butter, mix until crumbly. Press 2 1/2 cups of the crumb mixture into a greased 13 in x 9 in. x 2 in. baking dish. Bake at 350 for 10 minutes.

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Fruit - Cranberry Butter
3/4 cup fresh cranberries 6 Tbl. powdered sugar 2 tsp. grated lemon peel 1 cup (2 sticks) butter Coarsely chop cranberries with sugar and lemon peel in processor, using on/off. Add softened butter and blend until mixture is combined but slightly chunky. May be prepared one week ahead. Serve at room temperature.