Christmas Sugar & Cranberry Cookies and Happy New Year

So here we are at the end of 2010! Finally a year that has felt like a year and not like 5 minutes!!

Looking back at 2010 I have to say that has been a good year. I have made major changes in my life that have brought me pure joy, what makes me happy and proud.

I am looking at to 2011 with excitement! So many new projects and illusions. I wish you all the best for this New Year and I hope to see you around here.

It is always a pleasure to share my “therapy” with you.

Here you have some of the cookies that I have been giving away to friends. The sugar cookies recipe, I already posted it. The recipe that I am posting now is the delicious cranberry cookies from Martha Stewart.

I hope you like it!

Happy New Year!!!

Ingredients

Makes about 4 dozen

1 cup (2 sticks) unsalted butter, softened

3/4 cup confectioners' sugar, sifted

1 teaspoon pure vanilla extract

2 cups all-purpose flour, sifted

1/2 teaspoon salt

1/2 cup chopped dried cranberries (Mercadona)

Directions

Beat butter, confectioners' sugar, and vanilla with a wooden spoon until smooth. Add flour and salt; stir just until combined. Stir in dried cranberries. Divide dough into quarters.

On parchment, shape each portion into a log about 1 1/2 inches in diameter and 4 inches long. Wrap logs tightly in parchment or plastic. Chill 30 minutes or up to 1 day. (Dough can be wrapped tightly in plastic and frozen up to 1 month.)

Preheat oven to 160º. With a sharp knife, slice dough into 1/4-inch-thick rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets, 1 inch apart.

Bake, rotating sheets halfway through, until edges just begin to turn golden, 20 to 22 minutes. Let cookies cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 weeks.