These cranberry sugar cookies are from my grandmother’s recipe, and they are simply perfect. The softness of the cookie and the slight crunch of the sugar coating make them a delicious classic for any time of year.
10 oz. Craisins or other sweetened, dried cranberry
1 1/2 cup sugar (plus extra for rolling)
1 cup Crisco
3 1/2 cup flour
1 tsp baking soda
1 tsp vanilla
Preheat oven to 350.
Combine Craisins and 1 cup of water in a saucepan and bring to a boil. Reduce to a simmer and cook until all of the liquid has been absorbed. Remove and let cool.
Combine flour and baking soda in a bowl.
In a separate bowl, combine sugar, Crisco, eggs and vanilla, and mix until smooth.
Add Craisins and flour mixture alternately.
Shape into small balls (about 1 1/2″ big) and roll in sugar until the ball is thinly coated.
Bake 10-15 minutes until edges are slightly browned.
You can use raisins in place of Craisins if you prefer.