CRANBERRY ORANGE BUTTER COOKIES RECIPES

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CRANBERRY-ORANGE BUTTER COOKIES | SOUTHERN LIVING



Cranberry-Orange Butter Cookies | Southern Living image

How do you make a traditional butter cookie even better? Add the festive notes of cranberry and orange, that's how. This cookie dough needs to chill at least 2 hours, so you can make this the night before and bake cookies the next day. Before you get started, make sure your butter is adequately softened; this is key to creating a smooth and creamy dough. Try using dried cherries for the cranberries or lemon zest instead of orange, and add a touch of crushed, dried rosemary to the batter. To get a really sharp rectangular shape to your dough, after wrapping it in plastic wrap, put the log in an empty aluminum foil box, gently re-form the log around the box and refrigerate. This cookie recipe is a tasty selection when hosting or attending a cookie swap. Or add them to a lineup of other holiday cookies, package in a decorative tin and give as a delicious food gift. 

Provided by Pam Lolley

Categories     Cookies

Total Time 1 hours 10 minutes

Yield About 5 dozen

Number Of Ingredients 9

1 1/2 cups unsalted butter, softened
1 1/4 cups unsifted powdered sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1/4 teaspoon plus 1/8 tsp. baking powder
1/4 teaspoon salt
3/4 cup chopped dried cranberries
1 1/2 tablespoons orange zest (from 3 oranges)
1 cup demerara sugar or sparkling sugar, as needed for decorating

Steps:

  • Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, beating until smooth. Beat in vanilla. 
  • Stir together flour, baking powder, and salt in a bowl. Gradually add flour mixture to butter mixture, beating on low speed until combined, about 1 minute. Beat in cranberries and orange zest until just combined, about 30 seconds.
  • Divide dough in half. Shape each half into a rectangular log about 9 inches long x 2 inches wide x 2 inches tall. Wrap in plastic wrap, and chill at least 2 hours or up to overnight.
  • Preheat oven to 350°F. Place demerara sugar in a shallow dish. Unwrap dough logs. Gently press demerara sugar into long sides of both logs.
  • Cut dough into 1/4-inch-thick slices. Arrange slices 1 inch apart on 2 baking sheets lined with parchment paper. 
  • Working in 2 batches, bake cookies in preheated oven until edges are lightly browned, 10 to 12 minutes. Cool on baking sheets 5 minutes. Transfer cookies to wire racks, and cool completely, about 20 minutes. Store in airtight containers up to 1 week. 

CRANBERRY ORANGE COOKIES | ALLRECIPES



Cranberry Orange Cookies | Allrecipes image

A nice thing to have around during the holidays, but don't expect them to stay around long. These orange-flavored cranberry cookies are tart and delicious, not to mention beautiful. Not really a favorite of kids.

Provided by MORDAVIA

Categories     Desserts    Fruit Desserts    Cranberry Dessert Recipes

Total Time 34 minutes

Prep Time 20 minutes

Cook Time 14 minutes

Yield 4 dozen cookies

Number Of Ingredients 14

1 cup butter, softened
1 cup white sugar
½ cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2?½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups chopped cranberries
½ cup chopped walnuts
½ teaspoon grated orange zest
3 tablespoons orange juice
1?½ cups confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
  • Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
  • In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Nutrition Facts : Calories 110.2 calories, CarbohydrateContent 16.2 g, CholesterolContent 14 mg, FatContent 4.8 g, FiberContent 0.5 g, ProteinContent 1.1 g, SaturatedFatContent 2.5 g, SodiumContent 67 mg, SugarContent 10.6 g

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