Ingredients:
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
1/4 cup whole berry cranberry sauce
1/3 cup dried cranberries, about 80 cranberries
Directions:
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.
Gradually fold in cranberry sauce (you can add a few drops of red food coloring at this point, if desired) while beating 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.
Yields about 4 cookies per serving.
Servings: Serve
Time preparation: 10 min.
Time total: 130 min.