Iced Dried Cranberry Spritz Cookies

I thought this recipe for Iced Dried Cranberry Spritz Cookies would be fun for the holidays and decided to make mine using leaf discs with the dough tinted for fall. We liked the little tart bite from the cranberries, and the icing was very nice too. They require a little more work because the cranberries need to be finely ground in a food processor but it's well worth it to have a new and unique spritz cookie to try:@) I was pleased with these cookies and will make them again, they were very nice with a cup of coffee!

My best tip: Try to dip only the very top of the cookie into the icing to help show off the fun spritz shape.

The discs I used:

Oak leaf from Oxo fall disc set and maple leaf comes with the Oxo press.

They do fit my Kuhn Rikon press and that seems to be the one I reach for the most often.

Dried Cranberry Spritz Cookies with Glaze-from New England Today

3/4 C dried sweetened cranberries

1 C butter

2/3 C sugar

1 large egg yolk

1/2 tsp salt-I just added a small pinch

2 C A/P flour

2-4 drops food coloring

Glaze: 1 C powdered sugar, 2 Tblsp milk, mix until smooth.

1. Place cranberries in food processor and pulse until finely ground and beginning to clump together (you'll know).
2. Add butter and pulse until smooth.
3. Cream sugar and cranberry butter in large bowl, mix in egg and salt.
4. Slowly mix in flour and food coloring.
5. Load cookie press with desired disc. Press onto cool, ungreased baking sheets.
6. Bake at 350 degrees for 9-12 minutes or until golden brown around bottom. 
7. Transfer to rack to cool.
8. Dip top of each cookie into glaze, set back on rack for icing to dry. 
9. Store in airtight container.

Enjoy a cookie and have a happy day:@)