CRANBERRY ORANGE COOKIES RECIPE | LAND O’LAKES
These crunchy sweet cranberry orange cookies are sprinkled with orange sugar for extra holiday sparkle!
Provided by Land O'Lakes
Categories Shaped Orange Orange Cranberry Sweet Baking Fruit Fruit Cookie Dessert Cookie Dessert
Total Time 0 minutes
Prep Time 30 minutes
Yield 54 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Combine all orange sugar ingredients in bowl; stir until well mixed. Set aside.
- Combine 1 cup sugar and butter in large bowl; beat at medium speed until creamy. Add egg and 1 teaspoon orange zest; mix until combined. Add flour, baking powder and baking soda; beat at low speed until well mixed. Add cranberries. Continue beating just until mixed.
- Shape dough into 1-inch balls; roll balls in orange sugar. Place, 2 inches apart, onto ungreased cookie sheets. Flatten with bottom of glass to 1 1/2-inch circles.
- Bake 8-10 minutes or until edges are very lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.
Nutrition Facts : Calories 60 calories, FatContent 2.5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 40 milligrams, CarbohydrateContent 9 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
CRANBERRY-ORANGE SHORTBREAD COOKIES | ALLRECIPES
An easy slice-and-bake shortbread cookie with plenty of orange and cranberry flavor. The dough needs at least 4 hours of refrigeration time before baking--but will keep in the fridge for up to 5 days.
Provided by Kim
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Total Time 4 hours 35 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 32 shortbread cookies
Number Of Ingredients 10
Steps:
- Mix together flour, salt, baking powder, and ginger in a small bowl.
- Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.
- Form dough into a 9x2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.
- Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.
Nutrition Facts : Calories 93.2 calories, CarbohydrateContent 13.2 g, CholesterolContent 11.4 mg, FatContent 4.4 g, FiberContent 0.5 g, ProteinContent 0.8 g, SaturatedFatContent 2.7 g, SodiumContent 40.9 mg, SugarContent 6.9 g
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- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, orange juice and zest. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool., Combine icing ingredients; spread over cooled cookies.
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