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Brandied Cranberry Drops

Drop cookies loaded with Cranberry soaked in brandy
Author Dikla Levy Frances

Ingredients

  • 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

Brandy Icing

  • 1 1/2 Cup Powdered Sugar (187.5 g / 6.5 oz)
  • 2 TBS Brandy Or Milk
  • 1/4 tsb Vanilla extract

Instructions

  • Preheat oven to 375F. Line 2 cookie sheets with parchment paper.
  • In a small bowl combine the cranberries and brandy together, mix to distribute the brandy let stand.
  • 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.
  • Add baking powder and salt mix to combine and scrap the sides of the bowl.
  • Add the egg and vanilla mix to combine and add the flour.
  • Stir in the cranberries and ginger.
  • Using a medium cookie scoop, drop the dough on the prepared cookie sheet  2" apart.
  • 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
  • One the cookies have completely cooled, mix all the icing ingredients in a medium bowl and stir until smooth.
  • Using a spoon, drizzle the cookie with the icing.