Brandied Cranberry Drops
Drop cookies loaded with Cranberry soaked in brandy
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 Cup Dried Cranberries ((60 g / 2 oz))
- 1 TBS Brandy or Orange Juice
- 1 Stick Unsalted Butter, soften ((113 g / 4 oz))
- 1/2 Cup Vegetable Shortening ((100 g / 3.5 oz))
- 1 Cup Sugar ((100 g / 3.5 oz))
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 Large Egg
- 1 tsp Vanilla extract
- 2 1/4 Cups AP Flour ((270 g / 9.5 oz))
- 2 TBS Candied Ginger, finely chopped
- 1 1/2 Cup Powdered Sugar ((187.5 g / 6.5 oz))
- 2 TBS Brandy Or Milk
- 1/4 tsb Vanilla extract
Instructions
- 1
Preheat oven to 375F. Line 2 cookie sheets with parchment paper.
- 2
In a small bowl combine the cranberries and brandy together, mix to distribute the brandy let stand.
- 3
In a bowl of a standing mixer fitted with the paddle attachment and on medium speed, beat the butter shortening and sugar for about 30 seconds.
- 4
Add baking powder and salt mix to combine and scrap the sides of the bowl.
- 5
Add the egg and vanilla mix to combine and add the flour.
- 6
Stir in the cranberries and ginger.
- 7
Using a medium cookie scoop, drop the dough on the prepared cookie sheet 2" apart.
- 8
Bake for 8-12 minutes or until top and sides are golden. Remove from the oven and wait 10 minutes before placing cookies on a cookie rack
- 9
One the cookies have completely cooled, mix all the icing ingredients in a medium bowl and stir until smooth.
- 10
Using a spoon, drizzle the cookie with the icing.