Bells Holly Lattice Cookies Cranberry White Chocolate Orange Ginger Recipes

CRANBERRY ORANGE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
• Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

CRANBERRY, ORANGE AND WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with nonstick cooking spray or line with parchment paper. In a large bowl, beat butter, sugar, brown sugar and orange zest on medium speed of the electric mixer until well blended. (The mixture will have the consistency of wet sand.) Add the egg and vanilla and beat until smooth.
• In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the sugar mixture and stir by hand until almost combined; add the cranberries and white chocolate and stir just until blended.
• Drop spoonfuls of dough about 1 inch apart on a cookie sheets. Bake 12 to 14 minutes, until light golden and set around the edges but still soft in the middle. Let set on cookie sheet 1 to 2 minutes. Transfer to a wire rack to cool.

BELLS & HOLLY LATTICE COOKIES: CRANBERRY, WHITE CHOCOLATE, ORANGE, & GINGER

Steps:

• Preheat oven to 375°F.
• Combine sugar and butter until smooth. Add egg and orange and beat until smooth.
• Separately combine: flour, baking soda, and ginger. Mix into sugar mixture in small portions.
• Mix in cranberries and white chocolate chips.
• Drop spoonful of batter onto baking sheet. Bake for 8 to 10 minutes. Let cookies cool for atleast 5 minutes.
• Icing: Combine cream cheese, powdered sugar, vanilla and orange extract with a electrical mixer. Transfer to a pastry bag or ziplock bag. Cut tip of bag with scissor by 1/2 millimeter. Pipe lattice pattern onto cookies.

CRANBERRY ORANGE COOKIES WITH CRYSTALLIZED GINGER

Steps:

• Combine flour, baking powder and salt.
• Cream sugar and shortening together until light and fluffy.
• Add cream, orange extract and grated orange rind.
• Gradually add flour mixture.
• Fold in cranberries and candied ginger.
• Form dough into 2 logs, each about 1 1/2- inches in diameter.
• Wrap in waxed paper and chill for at overnight.
• Preheat oven to 375° and lightly grease cookie sheets.
• Cut the logs into 1/4-inch thick slices and bake for 12-15 minutes.
• For glaze mix together orange juice, powdered sugar and food coloring.
• Drizzle on cooled cookies.

HOLLY BERRY COOKIES

Steps:

• In a large bowl, combine the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, beat egg and milk. Add to crumb mixture just until moistened. Cover and refrigerate for 1 hour or until dough is easy to handle. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 375° until edges are lightly browned, 8-10 minutes. Cool on wire racks. Spread jam on half of the cookies; top each with another cookie. , In a small bowl, combine the sugar, milk and vanilla until smooth; spread over cookies. Decorate with Red Hots before glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.