CRANBERRY ORANGE COOKIES
A nice thing to have around during the holidays, but don't expect them to stay around long. These orange-flavored cranberry cookies are tart and delicious, not to mention beautiful. Not really a favorite of kids.
Provided by MORDAVIA
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 34m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
- Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
- In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
Nutrition Facts : Calories 110.2 calories, Carbohydrate 16.2 g, Cholesterol 14 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 67 mg, Sugar 10.6 g
CRANBERRY-ORANGE COOKIES
Provided by Food Network Kitchen
Time 2h
Yield about 48 cookies
Number Of Ingredients 14
Steps:
- Pulse the dried cranberries and granulated sugar in a food processor until the cranberries are finely ground and the sugar turns red. Add the flour, baking powder, orange zest, salt, allspice and cloves and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal.
- Combine the cranberry juice, food coloring and vanilla in a small bowl and add to the food processor along with the egg; pulse until a dough forms. Transfer the dough to a bowl, cover with plastic wrap and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll heaping teaspoonfuls of dough into balls, then roll the balls in sanding sugar and arrange about 1 1/2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the cookies are just set on top and golden on the bottom, 18 to 24 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
CRANBERRY ORANGE COOKIES
Steps:
- Heat oven to 350°F.
- Combine all orange sugar ingredients in bowl; stir until well mixed. Set aside.
- Combine 1 cup sugar and butter in large bowl; beat at medium speed until creamy. Add egg and 1 teaspoon orange zest; mix until combined. Add flour, baking powder and baking soda; beat at low speed until well mixed. Add cranberries. Continue beating just until mixed.
- Shape dough into 1-inch balls; roll balls in orange sugar. Place, 2 inches apart, onto ungreased cookie sheets. Flatten with bottom of glass to 1 1/2-inch circles.
- Bake 8-10 minutes or until edges are very lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.
Nutrition Facts : Calories 60 calories, Fat 2.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 40 milligrams, Carbohydrate 9 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
CRANBERRY-ORANGE-NUT COOKIES
Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.
Provided by Food Network
Categories dessert
Time 40m
Yield 30 servings
Number Of Ingredients 11
Steps:
- Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
- Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
- Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.
- To Make Ahead: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.
- Per cookie: 102 calories; 5 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium
- 1 Carbohydrate Servings
- Exchanges: 1 other carbohydrate, 1 fat
CRANBERRY-ORANGE OATMEAL COOKIES
Delicious, delicate orange flavor! I love them, they're not too sweet and they're very satisfying. This recipe makes a BIG batch of cookies, and they'll stay fresh and moist for a long time. I hope you enjoy them. Originally taken from cookierecipes.com (with slight modifications).
Provided by bugga
Categories Drop Cookies
Time 30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange liquor. (NOTE: Use even more zest/liquor for a more intense orange flavor!).
- Combine the flour, baking soda and cinnamon; stir into the butter mixture.
- Stir in the oats and cranberries. NOTE: the batter will be very thick and might be difficult to stir, but do your best!
- Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
CRAN-ORANGE COOKIES
A sweet orange frosting pairs well with the tart cranberry flavor in these soft, cake-like cookies.-Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, orange juice and zest. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool., Combine icing ingredients; spread over cooled cookies.
Nutrition Facts :
CRANBERRY-ORANGE SHORTBREAD COOKIES
An easy slice-and-bake shortbread cookie with plenty of orange and cranberry flavor. The dough needs at least 4 hours of refrigeration time before baking--but will keep in the fridge for up to 5 days.
Provided by Kim
Categories Shortbread Cookies
Time 4h35m
Yield 32
Number Of Ingredients 10
Steps:
- Mix together flour, salt, baking powder, and ginger in a small bowl.
- Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.
- Form dough into a 9x2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.
- Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.
Nutrition Facts : Calories 93.2 calories, Carbohydrate 13.2 g, Cholesterol 11.4 mg, Fat 4.4 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 40.9 mg, Sugar 6.9 g
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