Cranberry - Orange Cookies
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Yields
30
Directions
- Line a baking sheet with parchment paper.
- Combine craisins and 1/4 cup of sugar in a food processor until craisins are in small pieces.
- In a separate large bowl, mix together flour and remaining sugar.
- Add cubed butter to flour mixture and use a fork to break up butter into fine crumbs.
- Combine vanilla extract, orange juice, and orange zest together with cranberry sugar mixture, then add to flour mixture.
- Using your hands, knead together dough (if too crumbly, add a small amount of orange juice).
- Shape into a 2-inch log and wrap with plastic wrap, then refrigerate for 2 hours.
- Preheat oven to 325°F.
- Cut dough into slices, roughly 1/4" thick.
- In a bowl, place 1/2 cup of sugar then coat each side of the cookie.
- Bake for 12-15 minutes, checking after 12 minutes to ensure they are not over baked.
- Let cookies rest for 10 minutes then enjoy!
Recipe Tips
- Almond or lemon extract can be substituted for vanilla
- 1/2 cup of walnuts or almonds can be added to the dough if desired.
Ingredients
- Ginger Evans All Purpose Flour, sifted 2 & 1/2 cups
- Coburn Farms Butter, cubed and cold 1 cup
- Ginger Evans Granulated White Sugar 3/4 cup
- Fairhill Farms Dried Cranberries 1/2 cup
- Tipton Grove Orange Juice, or fresh squeezed 2 tbsp
- Orange Zest 1 orange
- Marcum Vanilla Extract 1 tsp