1 c. Earth Balance, softened
1 c. powdered sugar
1 tsp. cranberry juice extract (regular unsweetened cranberry
juice will also work fine)
2 c. all-purpose flour
1/4 tsp. salt
1 c. fresh cranberries, chopped finely
powdered sugar for dusting
Cream the margarine, then add the powdered sugar and whip together
until light and fluffy. Mix in the cranberry juice extract, then
the flour and salt. Add the chopped cranberries and mix well.
Chill the dough in the refrigerator for an hour.
Preheat the oven to 400 degrees F. Run your hands under cold
water, then form the dough into little walnut-sized balls. Place
on a cookie sheet lined with a silicone baking mat or parchment
paper, and bake at 400 degrees for 10-11 minutes. As soon as the
cookies come out, drop them in powdered sugar and roll them around
to coat, or (my preferred method) dust with powdered sugar from a
fine mesh sieve. Let cool on a rack.
Cranberry Spritzer Tea Cakes
Winner, Cranberry Battle