Ingredients
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3/4 cup (1 1/2 sticks) unsalted butter, softened
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6 tbsp granulated sugar
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1/2 (6 oz) pkg cranberry gelatin
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1 large egg
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2 tsp vanilla extract
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2 cups all-purpose flour
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1/2 tsp salt
Steps
1
Preheat oven to 350°F. Line 2 or 3 cookie sheets with parchment. In a large bowl, with a hand mixer or stand mixer, beat the butter, sugar, and gelatin on medium-high 2–3 min., until smooth and fluffy, scraping bowl as needed. Add the egg and vanilla. Beat 1 min., until combined.
2
Reduce mixer speed to low. Add the flour and salt. Beat 1–2 min., until incorporated. Set up a cookie press with a decorative plate and transfer dough to cookie press. (If you don’t have a cookie press, use a leveled tablespoon to scoop rounds onto cookie sheets.) Press cookies out onto parchment-lined baking sheets at least 1 inch apart.
3
Bake cookies 7–9 min., until edges are very lightly browned. Let cool on cookie sheets 5 min., then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
