Dried tart cherries and whole dried Mission figs also work well in place of the cranberries in these lightly sweetened cookies.
Recipe information
Yield
Makes about 30
Ingredients
Preparation
Step 1
Combine dough and cranberries in a medium bowl and knead gently to incorporate. Line a 8½x4½" loaf pan with parchment paper, leaving overhang on long sides. Press dough firmly into pan and cover with plastic wrap. Freeze until very firm but not frozen solid, about 1 hour.
Step 2
Preheat oven to 350°. Use parchment overhang to lift dough out of pan and place on a cutting board. Peel off parchment paper. Using a serrated knife in a sawing motion, cut dough into very thin slices (thinner than ⅛" if possible). Place slices on 2 parchment-lined baking sheets, spacing 1" apart.
Step 3
Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until edges are golden but centers are still pale, 12–15 minutes. Let cool 5 minutes on baking sheets, then transfer to wire racks and let cool completely.
Step 4
Do Ahead: Dough can be pressed into loaf pan 2 days ahead; keep frozen. Cookies can be baked 3 days ahead; store airtight at room temperature.
