Cranberry Cookie Kisses
3 large egg whites, at room temperature
1/4 tsp cream of tartar
3/4 cup sugar
1/4 cup canned cranberry sauce, whole berry
1/3 cup dried cranberries, about 80 cranberries
Preheat oven to 200°F. Coat 2 large sheet pans with cooking spray or
cover with parchment paper.
Using an electric mixer, beat egg whites and cream of tartar until
stiff peaks form; gradually beat in sugar until mixture is very stiff
and shiny. Stir in cranberry sauce (you can add a few drops of red
food coloring at this point, if desired); beat for 1 minute.
Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried
cranberry into the top of each cookie.
Bake for 2 hours. Cool completely before removing from pans. Store in
airtight containers.
Yield: 80 cookies, 20 servings.