Orange Glazed Rosemary Cranberry Cutouts Recipes

ORANGE-GLAZED ROSEMARY-CRANBERRY CUTOUTS

Orange-Glazed Rosemary-Cranberry Cutouts image

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

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon Gold Medal™ all-purpose flour
1/3 cup butter or margarine, softened
1 egg, slightly beaten
3/4 cup finely chopped dried cranberries
1 1/2 teaspoons finely chopped fresh rosemary leaves
1 1/4 cups powdered sugar
2 to 3 tablespoons orange juice
1 tablespoon butter or margarine, melted
1 1/2 teaspoons grated orange peel

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 SAUCE WITH ORANGE AND ROSEMARY

Cranberry Sauce With Orange and Rosemary image

Flavorful cranberry sauce!! If you make it a day ahead the flavor is enhanced. My favorite part of Thanksgiving is cranberry sauce.

Provided by daggle

Categories Fruit

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

12 ounces fresh cranberries, rinsed
1 cup sugar
1/2 cup orange juice
2 teaspoons fresh rosemary leaves, minced
1/2 teaspoon orange zest, finely grated

Steps:

Combine cranberries, sugar, orange juice and rosemary in a large sauce pan.
Bring to a boil, reduce heat and simmer 1 minute.
Remove from heat and add in the orange zest.
Cover and cool.
Return to room temperature before serving.

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