Tuesday, December 6, 2011

Cranberry coins

Over the weekend, I visited friends in Sydney as an add-on to a business trip.  I had a lovely time, not only making a gingerbread house, but seeing the Picasso exhibition at the NSW Art Gallery, going out to dinner and seeing the Harry Potter exhibition.

As it is Christmas, I decided to make my friends an edible gift to go with their cards and necklaces.  I decided on Cranberry Coins from Martha Stewart Holiday Cookies, as they were in the section for sturdy cookies that travel well.  In the end, I still had some casualties, but no matter - they still taste good.

To make your own cranberry coins, you will need:

225g butter (I used salted and leave out the extra salt in the recipe)
3/4 cup icing sugar
1 teaspoon vanilla extract
2 cups plain flour
1/2 cup chopped dried cranberries

Beat the butter, icing sugar and vanilla to a cream in a stand mixer.  (Martha says to do it in a bowl with a wooden spoon - not this little black duck!)  Stir through the flour until just combined, then stir through the cranberries.

Divide the dough in half, and form each half into a log approximately 1 1/2 inches in diameter.  Wrap the logs tightly in cling film and chill in the fridge for at least 30 minutes.  I also like to encase the logs in an empty paper towel tube that has been split up one side, as it helps to keep the logs round.

When you are ready to bake, preheat your oven to 325 degrees Fahrenheit (I went slightly higher as my oven doesn't cope below 350F).  Using a sharp knife, slice each log into rounds that are approximately 1/4 inch thick.  Place the rounds roughly 1 inch apart on baking sheets lined with baking paper. 

Bake the cookies in the oven until the edges just turn golden (~20 minutes).  Allow the cookies to cool on the baking sheets placed on wire racks.  The cookies will keep in an airtight container at room temperature for up to 2 weeks.