Sparkling Cranberry Gems (king Arthur Flour Website)

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• 1 cup king arthur whole wheat flour, organic preferred or 1 cup king arthur unbleached all-purpose flour
• 1 1/2 cups dried cranberries, packed
• 2 tablespoons confectioners' sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 6 tablespoons cold unsalted butter, cut into pats
• 3 tablespoons milk
• 1/3 cup coarse decorator sugar

Recipe

• 1 place the flour and dried cranberries in the bowl of a food processor. process until the cranberries are coarsely shredded. imagine a single dried cranberry cut into about 4 pieces: that’s your goal.
• 2 preheat the oven to 350°f lightly grease (or line with parchment) two baking sheets.
• 3 whisk together the flour/cranberry mixture, sugar, baking powder, and salt. add the vanilla and butter, mixing until the butter is thoroughly distributed, but some pea-sized chunks still remain. dribble in the milk while mixing; the dough will become cohesive.
• 4 place the coarse sugar and tart and sour flavor in a jar, and shake to combine thoroughly. pour the sugar into a roomy plastic bag; about 1/2-gallon size should do.
• 5 using a teaspoon cookie scoop (or a spoon), scoop the dough by 1 3/4-teaspoonfuls (about 1 ¼" balls) into the bag, 6 or 8 at a time. close the top of the bag, and gently shake to coat the balls with sugar. place them on the prepared baking sheet, and use the bottom of a glass to flatten them to about ¼" thick (about 1 ½" in diameter). repeat with the remaining dough.
• 6 bake the cookies for 16 to 17 minutes, until they’re set and barely, barely beginning to brown around the very edge; the tops shouldn’t be brown at all. remove them from the oven, and cool right on the pan.