Cranberry Orange Cookies
Processing the cranberries with part of the sugar and the orange zest helps to distribute the flavor evenly throughout the dough.
PREP:3 hours 30 minutes
- 3/4 cups Dried Cranberries
- 1/4 cup Sugar
- Grated Zest of 1 Orange
- 1 cup Unsalted butter, softened
- 1/2 cup Sugar
- 1 Egg
- 2 1/2 cups All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 tablespoon Orange Juice
DIRECTIONS:Process in food processor until finely ground, about 20 seconds:
Add and pulse to blend, about 20 pulses:
Beat with an electric mixer until fluffy, 2 to 3 minutes:
Unsalted butter, softened
Add and beat until completely incorporated:
Whisk together, then add and beat in:
All purpose flour
Add and beat until just incorporated:
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.
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.
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