These cranberry sugar cookies are from my grandmother’s recipe, and they are simply perfect. The softness of the cookie and the slight crunch of the sugar coating make them a delicious classic for Christmas or any time of year.
YIELDS 4 DOZEN
10 oz. Craisins or other sweetened, dried cranberry
1 1/2 cup sugar (plus extra for rolling)
1 cup Crisco
3 1/2 cup flour
1 tsp baking soda
1 tsp vanilla
- Preheat oven to 350.
- Combine Craisins and 1 cup of water in a saucepan and bring to a boil. Reduce to a simmer and cook until all of the liquid has been absorbed. Remove and let cool.
- Combine flour and baking soda in a bowl.
- Visit Soft Cranberry Sugar Cookies @ goodinthesimple.com for full instructions.