CRANBERRY-ORANGE COOKIES

Hubby loves all things cranberry-orange so these cookies are a perennial favorite with him.

This is a simple recipe with one exception - it needs orange oil. You can use orange juice or orange extract but to get a true orange flavor you need to use orange oil.

This is not a high yield batch of cookies so I use my convection oven and bake them together, setting my timer and turn the trays around mid-bake.

If I am not going to drizzle white chocolate on these cookies I will sprinkle sparkling sugar on them before I bake them.

Just put some of the white chocolate in a microwave safe bowl and heat on high at 30 second increments, stirring after each 30 seconds, until the chocolate is melted.

I use a freezer strength zip lock bag and pour in the chocolate and then just when I am ready to drizzle zip off one end with scissors - just a little snip.

Ready to serve or for the freezer.

This lovely Sur le Table cookie plate was a recent birthday gift and I thought the perfect way to display some of these delicious cookies.

CRANBERRY-ORANGE COOKIES

Preheat oven 350°

Ingredients:

1 3/4 cups AP Flour, preferably King Arthur
 1 1/2 sticks softened butter (not margarine)
3/4 cups dried cranberries
The zest of one orange
1/2 scant tsp orange oil
2/3 cups white chocolate chips or chunks
1/2 cup brown sugar, packed
1/3 cup sugar
1 egg, room temperature
 1 1/2 tsp cornstarch
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt

Directions:

These are a little sticky so use Silpat mats or line cookie sheets with parchment.

Mix together flour, cornstarch, baking soda and salt in a bowl.

In your mixer cream together the butter and sugars and whip until nice and fluffy.

To the creamed mixture add the egg, the vanilla, orange zest and the orange oil, whip, scrape down the sides if necessary and whip some more to combine.

Gradually add the dry mixture, then the white chips and dried cranberries.

Make tablespoon size balls and set on the Silpat or parchment, if desired now is the time to sprinkle the balls with the sparkling sugar. If I add the sugar I flatten the balls a little.

Bake for approximately 10 minutes, if using your convection oven turn the sheets mid-way for even cooking.

Cool on racks, drizzle with the white chocolate if desired.

  
Resource

Orange oil, Whole Foods, Williams-Sonoma and other specialty food stores, I prefer Boyajian
Cookie plate, Sur le Table
Silpat Mats, specialty stores, online, Artisan Non-Stick Silicone Baking Mat - 2 Pack
 
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