CRANBERRY ORANGE COOKIES
A nice thing to have around during the holidays, but don't expect them to stay around long. These orange-flavored cranberry cookies are tart and delicious, not to mention beautiful. Not really a favorite of kids.
Provided by MORDAVIA
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 34m
Yield 48
Number Of Ingredients 14
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.
Nutrition Facts : Calories 110.2 calories, Carbohydrate 16.2 g, Cholesterol 14 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 67 mg, Sugar 10.6 g
CHEWY CRANBERRY-OATMEAL COOKIES WITH ORANGE ICING
Fresh orange glaze sets off these soft-and-chewy holiday cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients.
- On lined cookie sheet, place cookies 2 inches apart.
- Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
- In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 18 g, TransFat 0 g
CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE
Cranberries, oats, pecans and orange glaze. So good!
Provided by Dion
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
- In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
- Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
- Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 18.6 g, Cholesterol 18.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 107.8 mg, Sugar 12.1 g
ORANGE-GLAZED CRANBERRY COOKIES
These cranberry-pecan cookies were delicious as is, but we took them over the top when we added a citrusy cream cheese glaze.
Provided by My Food and Family
Categories Dairy
Time 49m
Yield 48 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Beat 1 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each. Combine flour, dry pudding mix and baking soda. Gradually add to butter mixture, beating well after each addition. Stir in cranberries and nuts.
- Shape dough into 48 balls, using 1 Tbsp. of the dough for each. Place, 3 inches apart, on baking sheets.
- Bake 11 to 12 min. or until lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.
- Meanwhile, beat cream cheese and remaining butter in large bowl with mixer until blended. Add milk, orange zest and vanilla; mix well. Gradually add powdered sugar, beating well after each addition.
- Drizzle over cookies. Let stand until glaze is firm.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CRANBERRY-ORANGE COOKIES
Provided by Food Network Kitchen
Time 2h
Yield about 48 cookies
Number Of Ingredients 14
Steps:
- Pulse the dried cranberries and granulated sugar in a food processor until the cranberries are finely ground and the sugar turns red. Add the flour, baking powder, orange zest, salt, allspice and cloves and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal.
- Combine the cranberry juice, food coloring and vanilla in a small bowl and add to the food processor along with the egg; pulse until a dough forms. Transfer the dough to a bowl, cover with plastic wrap and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll heaping teaspoonfuls of dough into balls, then roll the balls in sanding sugar and arrange about 1 1/2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the cookies are just set on top and golden on the bottom, 18 to 24 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
ORANGE FROSTED CRANBERRY COOKIES
This recipes comes from the Betty Crocker Special Edition Fall Baking, 2004. What I enjoy about these tasty treats is that the recipe calls for fresh or frozen cranberries! Cooking time really depends on how many cookies are baked at one time!
Provided by Sydney Mike
Categories Drop Cookies
Time 1h10m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Spray several cookie sheets with cooking spray.
- FOR COOKIES:
- In large mixing bowl, beat granulated sugar, brown sugar, unsalted butter, orange zest, orange juice, and egg with an electric mixer on medium speed (or mix with a spoon).
- Stir in flour, baking soda and salt.
- Stir in cranberries and nuts.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
- Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown.
- Remove from cookie sheet to wire rack.
- Cool completely, about 30 minutes.
- FOR FROSTING:.
- In small bowl, stir powdered sugar, orange zest and orange juice together until smooth and spreadable.
- Frost cookies and enjoy!
Nutrition Facts : Calories 202.1, Fat 8, SaturatedFat 5, Cholesterol 28.1, Sodium 80.6, Carbohydrate 31.6, Fiber 0.8, Sugar 20.7, Protein 1.7
ORANGE CRANBERRY COOKIE BARS
These cranberry cookie bars combine two beloved holiday flavors and top a delicious soft crust with cream cheese icing. We enjoy these during the holiday season. —Jennifer Blakely, Visalia, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, beat brown sugar, melted butter, eggs and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture. Stir in baking chips, cranberries, pecans and orange zest., Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool completely in pan on a wire rack., For frosting, in a large bowl, combine cream cheese, confectioners' sugar, butter, 1 tablespoon zest and vanilla; beat until smooth. Spread over bars. Combine dried cranberries and remaining 2 tablespoons zest; sprinkle over frosting. Refrigerate at least 2 hours. Cut into triangles. Store in the refrigerator.
Nutrition Facts : Calories 89 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE-GLAZED ROSEMARY-CRANBERRY CUTOUTS
Honorable Mention - Contest Recipe 2008! Bits of cranberries and a pinch of fresh rosemary make an orange-glazed cookie extraordinary.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, flour, 1/3 cup softened butter and egg until soft dough forms. Stir in cranberries and rosemary.
- On floured surface, roll dough to about 1/4-inch thickness. Cut dough with 2-inch round cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart.
- Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- In small bowl, mix glaze ingredients until smooth, using enough orange juice until glaze is thin enough to spread. Spread thin layer of glaze over each cookie. Let stand about 20 minutes or until glaze is set. Store loosely covered at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 12 g, TransFat 1/2 g
CRANBERRY ORANGE SANDWICH COOKIES
My sweet-tart cookies make a terrific addition to a holiday dessert tray. I love the creamy orange filling.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, orange juice concentrate and orange zest. In another bowl, whisk flour, cornstarch, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in cranberries., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in flour. Press cookies with bottom of glass to flatten, redipping in flour as needed. Bake 8-10 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter, orange juice concentrate, orange zest and vanilla until light and fluffy. Gradually beat in confectioners' sugar. Spread filling on bottoms of half of the cookies; cover with remaining cookies., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare, bake and fill cookies as directed.
Nutrition Facts : Calories 266 calories, Fat 11g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 150mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.
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CRANBERRY COOKIES WITH ORANGE GLAZE RECIPE
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- Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy; gradually add granulated sugar, and beat until well combined. Add eggs, 1 at a time, beating just until blended after each addition. Beat in 2 teaspoons of the orange zest until blended.
- Stir together flour, baking powder, salt, and baking soda in a small bowl. Add flour mixture to butter mixture gradually, beating on low speed until blended. Stir in white chocolate chips and cranberries.
- Drop cookie dough by heaping tablespoonfuls 1 1/2 inches apart onto parchment paper-lined baking sheets. Bake in preheated oven until lightly browned on bottom, 15 to 17 minutes. Cool cookies on baking sheets 2 minutes; remove cookies to wire racks to cool completely, about 15 minutes.
- Whisk together powdered sugar, orange juice, and remaining 1 teaspoon orange zest in a small bowl. Drizzle or pipe glaze over cooled cookies; let stand 20 minutes for glaze to set.
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