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
Need to make a substitution?
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.