Recipe: Orange Cranberry Cookies

the appetizer:

Get ready for the holidays with The Complete Baking Cookbook by George Geary, featuring recipes like Orange Cranberry Cookies; Marble Layer Cake; and Tiger Swirl Fudge.

Orange Cranberry Cookies

Makes about 24 cookies

The sweet citrus taste of orange and tart cranberry complement each other in this cookie.

Tip

If your cranberries are hard, pour hot water, over them to soften. Drain off water and pat dry.

Variation

Try golden raisins in place of cranberries.

Preheat oven to 325 degrees F (160 degrees C)

Baking sheets, lined with parchment paper or Silpats
#40 disher or scoop

1-1/2 cups all-purpose flour 375 mL
1 tsp cream of tartar 5 mL
1/2 tsp baking soda 2mL
1/2 cup unsalted butter, softened 125 mL
1 cup packed brown sugar 250 mL
2 eggs
2 tsp grated orange zest 10mL
1 tsp orange-flavored liqueur 5 mL
1/2 cup dried cranberries (see Tip) 125 mL

Mixer Method

1. In a bowl, whisk together flour, cream of tartar and baking soda. Set aside.

2. In a mixer bowl fitted with paddle attachment, cream butter, brown sugar, eggs, orange zest and liqueur until fluffy, for 3 minutes. Using a wooden spoon, gradually stir in flour mixture until incorporated. Fold in dried cranberries. If dough is sticky, refrigerate for 15 minutes.

3. Using disher, scoop dough and place on prepared baking sheets, about 2 inches (5 cm) apart. Press down with palm of your hand. Bake in preheated oven until light brown, 10 to 12 minutes. Let cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Food Processor Method

1. In a bowl, whisk together flour, cream of tartar and baking soda. Set aside.

2. In work bowl fitted with metal blade, process butter, sugar, eggs, orange zest and liqueur until blended, for 20 seconds. Add flour mixture and process until blended, for 10 seconds. Transfer to a bowl and fold in cranberries by hand. Refrigerate for 30 minutes. Proceed with Step 3 above.