Cranberry Sugar Cookies (Print Version)

# Ingredients:

01 - 1/4 cup freshly squeezed orange juice.
02 - 1 teaspoon finely grated orange zest.
03 - 1 and 1/2 cups of frozen cranberries.
04 - 2/3 cup regular granulated sugar.
05 - 2/3 cup softened unsalted butter.
06 - 1 teaspoon baking powder.
07 - 2 cups plain all-purpose flour.
08 - 1/4 teaspoon table salt.
09 - 1/2 cup sweetened dried cranberries.
10 - Extra sugar to coat balls.

# Instructions:

01 - Leave the frozen cranberries out until they’re juicy and softened. This could take a few hours or overnight.
02 - Mix the defrosted cranberries, their juices, zest, and orange juice in a blender or processor. Get 2/3 cup of puree.
03 - Beat together sugar and butter until it’s creamy and looks airy.
04 - Dump the cranberry puree into the butter mix and whip until smooth and well combined.
05 - On a low setting, stir in the flour, salt, and baking powder. Toss in the dried cranberries at the end.
06 - Put the dough in the fridge, covered, and let it chill until firm—it’ll take at least half an hour.
07 - Roll chilled dough into balls, then coat them in sugar.
08 - Bake in a 400°F oven for 8 to 10 minutes, just until the edges are golden.

# Notes:

01 - The longer the cranberries thaw, the better they’ll taste.
02 - Don’t skip chilling the dough—it needs it to firm up.
03 - Swap in sparkling sugar if you want them to look extra fancy.

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