Appropriate for Easter, Thanksgiving, and Christmas, these cheesy leftover cranberry sauce cookies are the best way to use up leftovers! The mixture of sweet and salty makes these cookies perfect for the savory dessert lover!
BRING ON SPRING!
Okay, I don’t need to shout but even though spring is here, we’ve had some hiccups already. Beautiful temperatures for days, and then SNOW. Why, Canada?! Then again, our snow in Ontario was minimal compared to Newfoundland! I’m hoping spring is here to stay now 🙂
On that note, bloggers from across Canada have gotten together to bring you this Bring on Spring round-up of new spring-related recipes! Always a pleasure working with my fellow Canadian food bloggers 🙂 Many thanks to Melanie from The Refreshanista for putting this altogether 🙂
Cranberries have always been a favorite of mine, however, cranberry sauce was not! I’ve talked about this before so I will not dwell but I want to tell you there is a BIG difference between canned and store-bought cranberry sauce. The recipe I used for these cheesy leftover cranberry sauce cookies was my pear cranberry sauce 🙂 Slowly updating old posts so don’t mind the frightful pics 🙂
Leftover cranberry sauce is never a bad thing and I wanted to showcase what you can do with this wonderful creation. If you didn’t already know, I am a regular contributor over at The Weary Chef. Back in December I created these leftover cranberry sauce pancakes. We LOVED them and I kind of deemed myself the Queen of Leftovers 🙂 So if you have a TON of leftover cranberry sauce, be sure to pop over there 🙂
- 2 cups all-purpose flour
- 2 cups grated cheddar cheese
- 1/2 cup butter, cut into smaller chunks and chilled
- 1/4 cup + 3 tbsp. buttermilk
- 1/4 tsp. salt
- 1/4 tsp. paprika
- Leftover cranberry sauce
- Sift flour into a large mixing bowl. Add cheese, salt, and paprika. Mix to combine. Add butter and cut in with pastry blender or fork. Cut until blended and pea-sized balls form.
- Stir in 1/4 cup milk and mix. Add 1 tbsp. milk until batter just holds together (you don't want it too wet, so add milk slowly.) Gather into a ball, wrap tightly in plastic wrap, and chill for 30 minutes in the refrigerator.
- Lightly flour surface. Roll dough out (between 1/8-1/4 inch thick.) Cut into rounds, roll out dough again, and continue until no dough remains. Refrigerate rounds.
- Preheat oven to 375F. Line baking sheet with silicone liner or parchment paper.
- Place half the rounds onto the pan. Add cranberry sauce to each cookie. Cover with remaining cookie rounds. Press down gently (doesn't have to be sealed.) Bake for 13 minutes, or until golden.
If you find your dough is too crumbly,add more milk. Add milk slowly as you don't want to make the dough too wet!
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 121mgCarbohydrates: 13gFiber: 0gSugar: 4gProtein: 3g