Cranberry Filled Cookies

Source: Jessica Drakulich, Johnson & Wales University

Servings: 25-35


1 cup Sugar
¼ teaspoon Salt
4 cups Fresh or Frozen Cranberries
1 (3”) Cinnamon Stick
1 tablespoon Lavender
1 teaspoon Cardamom, ground
2 pkg.  Pre-made Sugar Cookie Dough


Combine cranberries, sugar, lavender, cardamom, and cinnamon stick in a saucepan and bring to a boil over moderately high heat, stirring.  Reduce heat to low and simmer, covered, stirring occasionally, until cranberries have burst, about 10 minutes.  Remove and discard cinnamon stick, then carefully transfer the cranberry mixture to a blender and puree until smooth (use caution when blending hot mixtures).  Cool the mixture in the refrigerator until completely cold.

Roll out 1 log of cookie dough until 1/4” thickness is achieved consistently.  Using a small round cookie cutter, cut out dough and transfer to a baking sheet, leaving 1/2” space between each cookie.  Place 1-2 t of the cranberry mixture in the center of each cookie.  Place another piece of round dough on top of the mixture and pinch the edges of the cookie together.  At this point the cookies may either be frozen to be baked at a later date, or bake in a 350*F oven for about 10-15 minutes or until a light golden brown.

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