Posted on: December 9, 2019
Ingredients:
1/2 cup (8 tbsp) butter
3/4 cup sugar
Grated peel of 1 medium to large orange
1 tsp vanilla extract
1/4 tsp baking powder
1/2 tsp salt
1 large egg
1 1/2 cups unbleached all-purpose flour
2 cups dried cranberries, or a mixture of dried cranberries and toasted chopped walnuts or pecans
Instructions:
- Preheat the oven to 425°. Lightly grease two baking sheets or line them with parchment. In a large bowl, beat together the butter, sugar, orange peel, vanilla, baking powder and salt.
- Beat in the egg. The mixture may look slightly curdled.
- Add the flour and dried cranberries (or cranberries and nuts), stirring until well combined.
- Drop the dough by heaping teaspoonfuls onto the baking sheets, leaving about 1 1/2” between them. Dough balls should be about 1 1/4” in diameter. Using the flat bottom of a glass dipped in sugar, flatten the cookies slightly, to a scant 1/2” thick.
- Bake the cookies for 6 to 7 minutes, until they’re barely set, and a light golden brown around the edges. Don’t over bake; if you do, the cookies will be hard, not soft and chewy.
- Remove the cookies from the oven and cool them right on the pan. Give the cookies about 5 minutes to set before transferring them to a rack to cool completely.
See this recipe and others from our 2019 Holiday Recipes list.
