Cranberry and Orange Cookies combine two of my favorite flavors into one easy-to-make cookie that will surprise family and friends this year. A deliciously easy cookie recipe that produces sensational results! I share three secrets to perfect butter cookies that no one can resist! Be sure to add these easy-to-bake cookies to your baking list for this season’s holidays!
1/2 cup dried cranberries Raisins
¾ divided sugar cups
2½ all-purpose flour cups – tablespoons and non-spoonfuls
1 cup of butter in cubes (and cold)
1 teaspoon almond extract
grated 1 orange
1 to 2 tablespoons of fresh orange juice optional
additional sugar to cover the cookies before baking if desired
Line a baking sheet with parchment paper and set it aside.
Combine blueberries and 1/4 cup sugar in a food processor and process until blueberries are broken down into smaller pieces. Set aside.
Mix flour and remaining sugar in a large bowl.
Use a pastry cutter to cut the butter. You want very fine crumbs.
Add the extract, the cranberry-sugar mixture, the orange peel and the orange juice (optional).
Use your hands to knead the dough until it comes together to form a ball. Work the dough until it comes together. If the dough is still crumbly, add the orange juice, one tablespoon at a time until the dough comes together.
Form the dough into a trunk about five centimeters in diameter and wrap it in plastic. Refrigerate for two hours or up to 72 hours.
Preheat the oven to 325F.
Cut slices of cookie dough about ¼ inches thick.
Place half a cup of sugar in a bowl and cover the cookie slices with sugar.
Place cookies on a baking sheet and bake for 12 to 15 minutes or until cookies are ready. Do not over-bake them. I take mine out after 12 minutes.
Allow the cookies to cool for several minutes on the baking sheet before placing them on the cooling rack. Allow them to cool completely.
Store in an airtight container for 3 days or freeze for up to 3 months.