Sugarplum Cranberry Cookies (Print Version)
# Ingredients:
01 -
1 teaspoon of freshly grated orange zest.
02 -
1 and a half cups frozen cranberries.
03 -
1/4 cup of fresh orange juice.
04 -
2/3 cup of sugar, granulated.
05 -
2/3 cup of regular unsalted butter.
06 -
A teaspoon of baking powder.
07 -
Two full cups of plain, all-purpose flour.
08 -
1/4 teaspoon of table salt.
09 -
Half a cup of dried, sweetened cranberries.
10 -
Extra sugar for coating.
# Instructions:
01 -
Leave frozen cranberries out until they’re soft and juicy. This can take a few hours or overnight.
02 -
Put the softened cranberries, their juice, orange zest, and orange juice in a blender. Puree until velvety and measure out 2/3 cup.
03 -
Beat sugar and butter together until the mixture gets light and airy.
04 -
Mix the cranberry puree into the whipped butter. Blend until everything looks completely combined.
05 -
On a low mixer setting, add the flour, baking powder, and salt to the wet ingredients. Toss in the dried cranberries at the end and stir together.
06 -
Put the dough in the fridge with a cover until it’s firm enough to handle, at least 30 minutes.
07 -
Shape the dough into small balls, then coat each one in a layer of sugar.
08 -
Bake them in a 400°F oven for about 8–10 minutes or until the edges look slightly golden.
# Notes:
01 -
Thawing for a long time boosts flavor.
02 -
The dough has to be cold and firm before rolling.
03 -
For a decorative look, sparkling sugar works well.