Cranberry Filled, Eggnog Glazed Cookies

This cookie was not on my planned agenda this year, but it peaked my curiosity, so I figured if I had some time leftover I was going to give it a try. We had cans of jellied cranberry sauce leftover in the pantry from Thanksgiving and this would put it to good use. Plus, it seemed easy enough because it uses Pillsbury® Refrigerated Sugar Cookies, so I wouldn’t have to make another cookie dough from scratch. Additionally, the recipe only makes one dozen cookies, so if it was a failure, it wouldn’t be a major loss. Turns out it was a major hit! I included a couple of these cookies in each of the packages we handed out and it got rave reviews. The tangy cranberry filling was such an unexpected surprise and the nutmeg spiced eggnog glaze was the ideal finishing touch. I will definitely include these in next year’s baking itinerary (maybe even 2 dozen next time). The original recipe calls for whole berry cranberry sauce, but I used what I had on-hand instead, and it was a good substitution (slightly sweeter than whole berries). These are “simply” delicious and packed full of holiday flavors!

The recipe calls for a 16.5 ounce roll of cookies, I had larger economy size so I cut it down to size (by weighing it).

Heat oven to 350° F. Line cookie sheet with parchment paper. (Yes, I did use parchment paper this time.)

In large bowl (or stand mixer bowl), break up cookie dough. Stir or knead in flour until well combined. (If using a stand mixer, you won't need to break up cookie dough before adding flour.)

 Shape dough into 12 balls. 

Flatten each ball into a 2-inch round. 

Place 1 teaspoon cranberry sauce in center of each round. 

Shape dough around cranberry sauce, sealing to cover completely. (Tip: Whole berries would be easier to enclose in dough than jellied sauce.) Place 1 inch apart on cookie sheet.

Bake 14 to 18 minutes, or until edges are golden brown. Cool 3 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

In medium bowl, mix powdered sugar, eggnog and nutmeg until well combined. (I grate whole nutmeg, using a microplane, as I adore the scent and flavor of freshly grated nutmeg.) Pour glaze into resealable plastic bag. Snip off tiny hole in corner of bag, in order to drizzle glaze (or use a spoon to drizzle). Drizzle over cooled cookies.

CRANBERRY-FILLED, EGGNOG GLAZED COOKIES

Source: Pillsbury®

Posted by: www.meldingmagic.com

INGREDIENTS:

Cookies:

• 1 roll (16.5 ounces) Pillsbury® refrigerated sugar cookies
• 1/2 cup all-purpose flour
• 1/4 cup canned whole berry cranberry sauce, or jellied cranberry sauce

Eggnog Glaze:

• 1 cup powdered sugar
• 2 Tablespoons eggnog
• 1/2 teaspoon ground nutmeg

DIRECTIONS:

1. Heat oven to 350°F. Line large cookie sheet with parchment paper.

2. In large bowl, break up cookie dough. Stir or knead in flour until well combined. Shape dough into 12

    balls. Flatten each ball into 2-inch round; place 1 teaspoon cranberry sauce in center of each round.

    Shape dough around cranberry sauce, sealing to cover completely. Place 1 inch apart on cookie sheet.

3. Bake 14 to 18 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet to

    cooling rack. Cool completely, about 15 minutes.

4. Meanwhile, in medium bowl, mix powdered sugar, eggnog and nutmeg until well combined. Drizzle

    over cooled cookies.

Makes 12 cookies.