Cranberry Orange Cookies With Crystallized 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 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.

CRANBERRY ORANGE WITH CRYSTALLIZED GINGER COOKIES

Steps:

• Zest and juice one orange and set the two bowls aside. Weigh or measure the powdered sugar for the cookie dough and set aside. Next, weigh or measure the flour and baking powder together and run a whisk through to blend.
• Cream the butter and cream cheese together till blended, about 2-3 minutes on medium speed with a stand or hand-held mixer. Turn the mixer speed down and slowly add the powdered sugar and incorporate. You want it to be fluffy, so turn the mixer to medium speed for about 2-4 minutes. Turn the mixer down and add the egg, orange zest, and orange juice and blend. Slowly add the flour and baking powder and mix for about a minute. Turn off the mixer and scrape down the sides and across the bottom, then turn the mixer on for about 30 seconds. Add the cranberries and the crystallized ginger and blend through-cover and chill for 1-2 hours.
• Preheat oven to 350° and line 2 cookie sheet pans with parchment paper. Take the cookie dough out of the refrigerator and using a spoon or a cookie scoop (I used medium size) roll into a good 1" size ball. Roll the ball in the Superfine sugar and put it onto the cookie pan. The superfine sugar gives the cookies a crust but keeps the middle soft. I take two fingers and gently press on the top just to flatten the bottom a little. Don't want them to roll around when you are putting them into the oven.
• Bake for 11-13 minutes, leaving them on the pan for a minute after you take them out of the oven. You want the bottoms a little brown, but that is all. Then move them to a cookie cooling rack. When sufficiently cooled, just sprinkle powdered sugar on top for the finishing touch.

CRANBERRY ORANGE COOKIES

Steps:

• Preheat oven to 375°.
• In a medium bowl cream butter, brown sugar, egg, peel, baking powder and allspice.
• Blend in flour and stir in oats and cranberry sauce.
• Drop batter from a teaspoon onto a lightly greased cookie sheet.
• Bake for 10 minutes or until light brown.
• Cool on racks and drizzle glaze over cookies.
• Whip together glaze ingredients and drizzle from a spoon.

CRANBERRY SAUCE WITH CRYSTALLIZED GINGER

Steps:

• Combine first 6 ingredients in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Boil until cranberries pop, stirring occasionally, about 5 minutes. Cool. Mix in crystallized ginger. (Can be prepared 3 days ahead. Cover and refrigerate.)

ORANGE GINGERBREAD TASSIES

Steps:

• Beat first 7 ingredients until light and fluffy. Gradually beat in flour. Refrigerate, covered, until firm enough to shape, about 1 hour., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups. Bake until golden brown, 15-18 minutes. Press centers with the handle of a wooden spoon to reshape as necessary. Cool completely in pan before removing to wire rack., In a microwave-safe bowl, heat baking chips, cream and butter until blended, stirring occasionally. Stir in orange zest; cool completely. Spoon into crusts. Refrigerate until filling is soft-set. If desired, garnish with orange peel.