Cranberry Orange Cookies (Print Version)
# Ingredients:
01 -
3/4 cup of softened, unsalted butter.
02 -
2/3 cup sugar, plain granulated.
03 -
1 large egg, let it warm to room temp.
04 -
1 teaspoon of vanilla, pure extract.
05 -
2 cups and 2 tablespoons of all-purpose flour.
06 -
A pinch—just 1/4 teaspoon—of salt.
07 -
2 tablespoons fresh orange juice.
08 -
1 teaspoon finely grated orange zest.
09 -
3/4 cup tiny bits of dried cranberries.
10 -
Coarse sugar, use for rolling if you like.
11 -
1 cup powdered (confectioners') sugar.
12 -
2 tablespoons of orange juice for drizzling.
# Instructions:
01 -
Cream sugar and butter together till fluffy. Toss in egg and vanilla, blending well. Fold in flour, salt, orange juice, zest, and cranberries.
02 -
Roll dough into two logs, about 7-8 inches long and roughly 2.5 inches in diameter.
03 -
Wrap those logs up in plastic wrap. Pop them in the fridge for at least 3 hours or stash for up to 5 days.
04 -
Set your oven to 350°F and line your pans with parchment paper.
05 -
Roll the chilled logs in coarse sugar if you want that extra crunch.
06 -
Cut the dough logs into 12 rounds. Bake for 13-15 minutes, just till the edges turn golden.
07 -
Let cookies cool on the baking tray for 5 minutes, then transfer to a rack.
08 -
Mix powdered sugar with the orange juice and drizzle over cooled cookies as you like.
# Notes:
01 -
You can make dough early and freeze it.
02 -
Letting it chill longer makes the orange flavor pop.
03 -
Swap chocolate for icing if you'd prefer.