Cranberry Orange Cookies


Prep Time:

Cook Time:

Total Time:

Makes about 15

Processing the cranberries with part of the sugar and the orange zest helps to distribute the flavor evenly throughout the dough.

Process in food processor until finely ground, about 20 seconds:
3/4 cup dried cranberries

Add and pulse to blend, about 20 pulses:
1/4 cup sugar
Grated zest of 1 orange

Beat with an electric mixer until fluffy, 2 to 3 minutes:
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar

Add and beat until completely incorporated:
1 egg

Whisk together, then add and beat in:
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Add and beat until just incorporated:
1 tablespoon orange juice

Wrap dough in plastic wrap and chill for 3 to 4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 10 to 12 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. If desired, frost with Orange Icing, below.

Orange Icing
Melt 6 tablespoons unsalted butter and blend with 2 tablespoons orange juice. Stir into 3 cups confectioners' sugar until completely smooth. Tint frosting with orange food coloring, if desired, and spread on cookies.