After making the cranberry lemon muffins, I really wanted to try the combination with oranges. Here is an attempt at cranberry orange cookies based on the same recipe as described in http://tworedbowls.com/2013/12/15/cranberry-orange-shortbread-cookies/.
These turned out so darn scrumptious that we managed to finish the full batch of two dozen cookies in one night! Yes, we ate all the 24 cookies in one go! I have been asked to lay off baking for a while, else our weights are heading north steadily!
Ingredients -
1/2 cup unsalted butter at room temp
1/4 cup + 2 tbspn sugar
1 tspn vanilla extract
1/4 tspn almond extract
1/2 tbspn freshly zested orange
1/4 cup dried cranberries
1 cup flour
1/8 tspn baking powder
pinch of salt
Procedure -
Cream the butter and sugar till pale and smooth. Add the vanilla extract, almond extract and orange zest. Beat well. Add the cranberries and incorporate. Add the flour, baking powder and salt. Mix till a dough starts to form.
Shape this dough into a long log of about 1.5 inches diameter, wrap and refrigerate for at least 1 hour.
Preheat the oven to 180C. Cut the cookie dough log into discs of 1/4 inch thickness. Space these biscuits on the cookie sheet about 1 inches apart. These will not spread much. Bake till pale golden for 12 mins. Cool on the baking tray for 5 mins and remove to wire rack for further cooling.
Enjoy!
These turned out so darn scrumptious that we managed to finish the full batch of two dozen cookies in one night! Yes, we ate all the 24 cookies in one go! I have been asked to lay off baking for a while, else our weights are heading north steadily!
Ingredients -
1/2 cup unsalted butter at room temp
1/4 cup + 2 tbspn sugar
1 tspn vanilla extract
1/4 tspn almond extract
1/2 tbspn freshly zested orange
1/4 cup dried cranberries
1 cup flour
1/8 tspn baking powder
pinch of salt
Procedure -
Cream the butter and sugar till pale and smooth. Add the vanilla extract, almond extract and orange zest. Beat well. Add the cranberries and incorporate. Add the flour, baking powder and salt. Mix till a dough starts to form.
Shape this dough into a long log of about 1.5 inches diameter, wrap and refrigerate for at least 1 hour.
Preheat the oven to 180C. Cut the cookie dough log into discs of 1/4 inch thickness. Space these biscuits on the cookie sheet about 1 inches apart. These will not spread much. Bake till pale golden for 12 mins. Cool on the baking tray for 5 mins and remove to wire rack for further cooling.
Enjoy!
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