Fresh apples and cranberries (whether frozen or fresh) are a perfect match together. I did try to get fresh cranberries because I think they chop up better in my food processor. But according to the grocery store attendant, I was a few weeks early. So I went to the freezer section and grabbed a bag of frozen cranberries. I have not used the frozen in any of my cookies, but I figured they would be wetter, so I used a ½ cup less in this recipe.
Cranberries in my cookies make my cookies look festive. Plus, the tartness cuts through all the sugars. I can't wait for a few more weeks till I can purchase fresh cranberries. I can think of a few perfect combinations of flavors that will go perfect with these round red little berries.
Granny Smith Apples
When I was young, I did eat quite a few apples, but I must say the Granny Smith apples were not my favorite to grab and start eating. But for baking, it is my apple of choice.
Tips When Using Fresh Fruit in Cookies
Nothing beats the taste of fresh fruit in your cookies, Yum! But you do need to treat them a little differently than other types of cookies. They are softer and do not need to be stored in a container.
- When using fresh fruit in your cookies you want as much liquid from the fruit to be elimated. I spread my fruit onto a paper towel and let the towel absorb the liquid.
- I leave fresh fruit cookies out on a plate and let the air keep the cookie dry.
Fresh Apple and Cranberry CookiesBarbara Hall
- ½ cup Butter unsalted 1 stick room temperature
- 3 oz Cream Cheese room temperature
- 1 cup Sugar white 198 g
- ¾ cup Light brown sugar 160 g
- 1 Egg
- 1 teaspoon Lemon juice
- 1 teaspoon Lemon zest
- 3 cup All-purpose flour 360 g
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Kosher Salt
- 2 Granny Smith apples cut into small pieces
- 1 ½ cup frozen cranberries or 2 cups fresh
- 1 ½ cup Powdered sugar 170 g
- 2 tablespoon Crisco shortening
- 2 tablespoon Butter unsalted room temperature
- 2 tablespoon Milk
- 1 teaspoon Vanilla Extract
- ⅛ to ¼ teaspoon Ground cinnamon depending on your taste
- Prep the frozen cranberries by pulsing them in a food processor and letting them drain while you prepare the apples. Zest 1 lemon and set aside. Cut the lemon in half and juice one half to get the 1 teaspoon for the cookie dough. I leave the other lemon half to squeeze over the apple pieces, so they don't turn brown. Cut the 2 Granny Apples into small pieces and squeeze the ½ lemon over them.
- Weigh or measure your sugars together and set aside. In another bowl weigh or measure the flour, baking powder, baking soda, and salt, I run a whisk through to blend.
- Add the cream cheese and butter together and blend using the medium speed on your mixer for 2 minutes. Add the sugars and mix for about 2 minutes. Stop and scrape down the sides. Add the egg, lemon zest, and the lemon juice blend till incorporated. Turn the mixer down and add the flour mixture and mix. The dough will be stiff.
- Stop the mixer and add the apple and cranberry pieces and mix for about 30 seconds to get the fruit blended throughout the batter.
- Cover your cookie dough bowl lightly and refrigerate for 1 hour. Preheat your oven and line 2 cookie pans with parchment paper and set them aside. Using a medium cookie scoop add twelve scoops to a pan and bake at 350° for 16-18 minutes. Pull them out of the oven and let them sit on the hot pan for a minute or two before moving to a cooling rack. Let them cool down before icing them.
- Add the powdered sugar, shortening, butter, milk, and vanilla extract into the mixer bowl. A suggestion on the cinnamon if you want a hint of cinnamon I would start with the ⅛ tsp, but if you want more of the cinnamon taste add the ¼ tsp. Of course, you can always adjust the amount to your liking. Mix till there are no lumps, and it is smooth. The sweetness of the icing goes well with the tartness of the cranberries.
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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