Cranberry Apricot Cookies
Recipe and photo by Tami Ganeles Weiser
Prep Time: 35 minutes Cook Time: 10 minutes
These moist, pareve cookies will explode in your mouth with the flavor of cranberry.
¾ cup (155 grams) brown sugar
½ cup (113 grams) non-hydrogenated, unsalted, nondairy margarine
¼ cup (65 grams) apricot rose butter (fruit spread; plain apricot butter is fine)
¼ teaspoon rosewater mixed with 1 tablespoon water
½ tablespoon vanilla bean paste or vanilla extract
1½ cup (195 grams) all purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
1 cup (135 grams) dried cranberries
¼ cup real cranberry juice, RW Knudson organic preferred
1¾ cup (198 grams) confectioner’s sugar
To make the cookies:
- In the bowl of a standing mixer fitted with a paddle attachment, cream the sugar and margarine until light and fluffy, 3 to 4 minutes. Add the apricot rose butter, juice, and paste; beat until thoroughly combined, 1 to 2 minutes.
- Sift the flour, baking powder, baking soda, and salt onto a sheet of parchment paper. Gradually add the dry ingredients in two batches to the mixer, making sure the first batch of dry ingredients is incorporated and scraping down the sides of the bowl before proceeding.
- Add the dried cranberries and orange peel; beat on low speed until just combined.
- Cover the mixing bowl with plastic wrap and refrigerate at least 2 hours or overnight. (The dough will remain fairly soft, even after refrigeration).
- Preheat the oven to 350°F. Prepare rimmed baking sheets with parchment paper or silicone mats and set aside.
- Roll the dough into 1 1/2-inch balls spaced about 2 inches apart on the baking sheets. Slightly flatten each dough ball. Bake until the cookies are golden brown around the edges and set in the middle, about 10 to 12 minutes. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To make the cranberry drizzle:
- Whisk the cranberry juice and confectioner’s sugar until it’s thick and gluey. Set aluminum foil or parchment paper under the wire rack holding the cookies. Gently drizzle over the cookies with an offset spatula; allow to dry completely for at least 2 hours.
- If you can’t find apricot butter, you can substitute another fruit butter, but the thicker the better.
- If you wish to slice and bake these cookies, place the cookie dough on a sheet of parchment or plastic wrap, form into a 2-inch diameter cylinder and twist the ends. Freeze overnight. The margarine makes the dough particularly soft, so refrigeration will not harden it enough for easy clean slicing as it will with cookies containing butter.
- These cookies will keep in a covered container about 3 days.
- Even without the festive drizzle, these cookies are delicious. For a neat zigzag, use a paper cone to pipe the cranberry drizzle.