Sparkling Cranberry Gems (King Arthur Flour Website)

• 1 cup king arthur white whole wheat flour, organic preferred or 1 cup king arthur unbleached all-purpose flour
• 1 12 cups dried cranberries, packed
• 2 tablespoons confectioners' sugar
• 1 teaspoon baking powder
• 14 teaspoon salt
• 1 teaspoon vanilla extract
• 6 tablespoons cold unsalted butter, cut into pats
• 3 tablespoons milk
• 13 cup coarse white decorator sugar

1. Place the flour and dried cranberries in the bowl of a food processor.
2. Process until the cranberries are coarsely shredded.
3. Imagine a single dried cranberry cut into about 4 pieces: thats your goal.
4. Preheat the oven to 350F Lightly grease (or line with parchment) two baking sheets.
5. Whisk together the flour/cranberry mixture, sugar, baking powder, and salt.
6. Add the vanilla and butter, mixing until the butter is thoroughly distributed, but some pea-sized chunks still remain.
7. Dribble in the milk while mixing; the dough will become cohesive.
8. Place the coarse sugar and tart and sour flavor in a jar, and shake to combine thoroughly.
9. Pour the sugar into a roomy plastic bag; about 1/2-gallon size should do.
10. Using a teaspoon cookie scoop (or a spoon), scoop the dough by 1 3/4-teaspoonfuls (about 1 1/4" balls) into the bag, 6 or 8 at a time.
11. Close the top of the bag, and gently shake to coat the balls with sugar.
12. Place them on the prepared baking sheet, and use the bottom of a glass to flatten them to about 1/4" thick (about 1 1/2" in diameter).
13. Repeat with the remaining dough.
14. Bake the cookies for 16 to 17 minutes, until theyre set and barely, BARELY beginning to brown around the very edge; the tops shouldnt be brown at all.
15. Remove them from the oven, and cool right on the pan.

king arthur, cranberries, sugar, baking powder, salt, vanilla, cold unsalted butter, milk, sugar

Taken from www.food.com/recipe/sparkling-cranberry-gems-king-arthur-flour-website-336137 (may not work)