Orange Cranberry Cookies (Print Version)
# Ingredients:
01 -
3/4 cup of softened, unsalted butter.
02 -
2/3 cup of white sugar.
03 -
1 large egg, brought to room temp.
04 -
1 teaspoon of vanilla.
05 -
2 cups and 2 tablespoons of standard all-purpose flour.
06 -
A small pinch (1/4 teaspoon) of salt.
07 -
2 tablespoons of freshly squeezed orange juice.
08 -
1 teaspoon of grated orange peel.
09 -
3/4 cup of chopped-up dried cranberries.
10 -
Coarse sugar to roll dough in.
11 -
1 cup of powdered sugar.
12 -
2 tablespoons additional orange juice for the glaze.
# Instructions:
01 -
Cream the butter with the sugar. Toss in egg and vanilla. Work in flour, salt, orange juice, zest, and cranberries next.
02 -
Roll the dough into a pair of logs, each 7-8 inches long with about a 2.5-inch width.
03 -
Wrap the dough logs tightly in plastic wrap and leave them in the fridge for at least 3 hours or as long as 5 days.
04 -
Turn on the oven to 350°F and cover your baking trays with parchment paper.
05 -
Roll the cooled dough logs in coarse sugar if you'd like.
06 -
Use a knife to cut each dough log into a dozen slices. Bake for about 13-15 minutes until you see golden edges.
07 -
Leave cookies on the pan for 5 minutes before moving them to a cooling rack.
08 -
Mix powdered sugar with orange juice, then pour lightly over the completely cooled cookies.
# Notes:
01 -
You can freeze the dough ahead of time.
02 -
Letting the dough sit longer in the fridge makes the orange flavor pop more.
03 -
If you prefer, substitute the glaze with chocolate.