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© Meredith Corporation. All rights reserved. Used with permission.
(about 45 cookies)
Preheat oven to 375°F. Line two baking sheets with parchment paper; set aside. In a large bowl, whisk together flour, baking powder and salt; set aside.
In a large mixing bowl, beat butter with electric mixer on medium-low speed until smooth and creamy. Add granulated sugar. Beat for 2 minutes or until well blended. Reduce speed to low. Add egg and beat for 1 minute. Add 2 tablespoons milk and the vanilla; beat for 1 minute more.
With the mixer at lowest speed, steadily add the flour mixture, beating only a few seconds after the flour is incorporated and a soft dough forms. Beat in cranberry relish (or orange marmalade) until evenly incorporated.
Using a small (2-teaspoon) cookie scoop, drop dough onto prepared pans, leaving about 2 inches between mounds. Bake for 10 to 12 minutes or just until slightly firm and golden on bottoms. (If cookies bake unevenly, rotate pans top to bottom and back to front after 5 minutes.) Transfer cookies to wire racks. Cool completely.
In a medium bowl, combine confectioners’ sugar and the remaining 2 tablespoons milk. Using a small spatula, stir until smooth for an icing the consistency of heavy cream. If needed, add more milk, drop by drop, to reach desired consistency. Stir in cranberries. Line a baking sheet with parchment paper. Top each cookie with about 1/2 teaspoon of icing. Let stand on the prepared pan until set.