Cranberry Filled Cookies




2 cups light brown sugar, firmly packed

1 cup butter, softened (2 sticks)

3 eggs, beaten

1 tsp vanilla

4-1/2 cups flour

1 tsp baking soda

1/8 tsp salt



2 cups light brown sugar

3 cups dried cranberries, chopped

3 Tbsp cornstarch

2 cups water


 Mix together flour, baking soda and salt. Set aside.

Cream sugar and butter; add eggs and vanilla, mixing well. Gradually add the flour mixture to the creamed mixture. Divide the dough in half, wrap in plastic wrap. Chill the dough 3 hours or overnight. Remove a portion and roll out thin on a lightly floured board. Cut half the dough with a 1-1/2 inch round cookie cutter and 2 inch round for the top. Put 1 tablespoon of filling on bottom round, cover with top round and seal edges with a fork. Place on ungreased cookie sheet and bake in a 325 degrees F oven for 10 minutes or until golden brown. Cool on racks and store in airtight container.

Filling: Boil together brown sugar, cranberries, cornstarch, and water until mixture is thickened, about 10 minutes. Chill 3 hours or overnight. (It is important that the filling be kept chilled while cutting out cookies to assure the filling stays thick while assembling)



6 dozen


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