CRANBERRY ORANGE COOKIES
Once again, the home is filled with people. Since everyone has returned for Christmas, the holiday hilarity has officially begun. Our annual neighborhood cookie exchange was just around the corner, and we didn’t have time even to dust the furniture before we had to bust out the butter and start baking.
Our goal this year was to produce something a little different from the traditional chocolate chip, peppermint, and sugar cookies. To that end, I’ve created these cherry orange cookies. Adding fresh cranberries to the cookie batter provides a tangy contrast to the cookie’s sweet flavor.
- 2 sticks of softened butter
- 1 egg
- 3 ¼ cups of flour
- 2 cups of fresh or dried cranberries
- 1 cup of sugar
- ½ cup of brown sugar
- 3 tablespoons of cranberry juice
- 1 tablespoon of orange zest
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla
- ¾ teaspoon of salt
- ½ teaspoon of baking soda
- Set the oven’s temperature to 350. Put your cranberries in a chop. Using a large bowl or mixer, sift together the flour, baking powder, sugar, and salt. Add the egg and mix thoroughly. The orange juice, zest, and vanilla were then added.
- Combine the flour, baking soda, salt, and cinnamon in a different bowl. Mix well by gradually incorporating the dry components into the liquid ones. Add the cranberries and stir.
- On a baking sheet, drop about 2 teaspoons of dough per cookie and distance them at least 1 1/2 inches apart. Bake for about 13 and 15 minutes, or until the edges begin to brown.