CRANBERRY ORANGE TEA CAKES
Tea cakes make the list for favorite holiday cookie. This melt-in-your mouth version is flavor-packed with orange and cranberries too.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 325° F. In small bowl, toss cranberries and 1 teaspoon flour; set aside.
- In large bowl, beat margarine and granulated sugar with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg, sour cream, orange peel and orange extract until smooth.
- Beat in 2 cups flour, the baking soda and salt on low speed until well blended. Stir in cranberry mixture. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet.
- Bake 12 to 15 minutes or until bottoms are light golden. Immediately remove from cookie sheet to cooling rack. Sprinkle tops with powdered sugar. Cool completely, about 15 minutes.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 5 g, TransFat 1/2 g
CRANBERRY-ORANGE TEA RING
This lovely and delicious tea ring combines the classic flavors of cranberry and orange to create a tender and beautiful loaf that everyone will love!
Provided by larkspur
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 10
Number Of Ingredients 20
Steps:
- Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine.
- Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes.
- Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat; stir in walnuts, butter, and lemon juice. Let cool.
- Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface.
- Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling.
- Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely.
- Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 52.4 g, Cholesterol 28.5 mg, Fat 8.6 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 3.3 g, Sodium 289.4 mg, Sugar 20.9 g
CRANBERRY PECAN TASSIES
A traditional pecan tassie is a small tart with nuts. This holiday version adds cranberries. How festive! -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 30 minutes or until firm enough to shape., Preheat oven to 325°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups., In a small bowl, beat egg, brown sugar, melted butter and orange zest until blended. Stir in pecans. Spoon 1-1/2 teaspoons filling into each cup; top with cranberries., Bake 20-25 minutes or until crust is golden and filling is set. Cool in pans 2 minutes. Remove to wire racks to cool.Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 113 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 50mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY ORANGE TASSIES
I love tassies! They are like the perfect little bite of pie, but sort of a cookie all at the same time. I got this recipe from one of the special holiday cookie publications that you see at the checkout counter. I somehow always get sucked into buying them! I have also made these with dried cherries and dried blueberries. I haven't decided which is my favorite, I love all three. I am going to post the recipe as written, which calls for refrigerated pie crust. However, I have used the dough from Recipe #118431 and it worked just fine.
Provided by AZ to AK
Categories Dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Combine water and cranberries in a small saucepan, bring to a boil. Remove from heat and let sit for 3 minutes. Drain well and let cranberries cool to room temperature. Stir in marmalade, walnuts, and white chocolate and set the filling aside.
- Per the package instructions, let the piecrust stand at room temperature. Unroll the crust and cut out 24 rounds usings a 2 1/2 inch cookie cutter.
- Preheat oven to 375*F. Using a tamper press the dough into ungreased mini-muffing pans (you can also press the dough by hand, but the tamper makes things go much faster.).
- Spoon cranberry filling into pastry cups until almost full (do not overfill because the filling will make a mess.).
- Bake for 15-20 minutes, or until pastry is golden brown. Carefully run a small knife around the edges of the tassies in the pan. Carefully transfer to a wire rack to cool.
- Tassies can be frozen in a single layer for up to one month.
CRANBERRY TASSIES
Make and share this Cranberry Tassies recipe from Food.com.
Provided by Cullinaryjudge
Categories Christmas
Time 2h
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine dough ingredients.
- Chill for 1 hour.
- Form into 1 inch balls and press into miniature muffin tins.
- Combine filling ingredients.
- Spoon into shells.
- Bake 325 degrees for 40 minutes or until lightly browned.
ORANGE CRANBERRY SCONES RECIPE BY TASTY
Here's what you need: dried cranberries, boiling water, all purpose flour, granulated sugar, baking powder, Private Selection® Salted French Butter, large eggs, heavy cream, vanilla extract, orange zest, large egg, cream, powdered sugar, orange, orange juice
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Rehydrate the cranberries by placing them in a small bowl and covering with boiling water. Let sit for at least 10 minutes, until plump, then drain and spread out on a paper towel to dry.
- In a large bowl, whisk together the flour, granulated sugar, and baking powder. Use a pastry cutter (or your fingers) to incorporate the Private Selection® Salted French Butter until the mixture resembles coarse crumbs. Gently fold in the cranberries.
- In a medium bowl or measuring cup, beat the eggs, then add the heavy cream, vanilla, and orange zest and whisk to combine.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula to combine; do not overmix.
- Place a sheet of parchment on your work surface and lightly dust with flour. Turn the dough out onto the floured parchment and pat into a circle about 7 inches in diameter. Lift the parchment paper onto a baking sheet and refrigerate the dough round uncovered for at least 20 minutes, up to 45 minutes.
- Preheat the oven to 400°F (200°C)
- Use a floured bench scraper to cut the dough round into 8 wedges. Separate the wedges and carefully space evenly on the baking sheet.
- Make the egg wash: In a small bowl, whisk together the egg and cream. Brush each scone generously with the egg wash.
- Bake the scones for about 20 minutes, until they are puffed and golden brown. Remove from the oven and let cool completely.
- Make the orange drizzle: In a medium bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Either transfer to a piping bag and snip off the corner or use a spoon to drizzle the glaze back and forth over the scones.
- Enjoy!
ORANGE GINGERBREAD TASSIES
I make big Christmas cookie plates every year and it's fun to have something with a different shape to include. These have a delicious flavor with the gingerbread and orange, and they are really easy! This is also yummy with lemon zest if you prefer that over the orange. You can also decorate with some candied orange peel if you have it. -Elisabeth Larsen, Pleasant Grove, UT
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 91 calories, Fat 6g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 43mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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