Modified from:
Martha's
Description:
Crisp, melt-in-your-mouth cookies with the tangy taste of orange and chewy cranberry bits!
Ingredients:
Martha's
Description:
Crisp, melt-in-your-mouth cookies with the tangy taste of orange and chewy cranberry bits!
Ingredients:
10 tbsp butter, room temp
2/3 C confectioners' sugar
Grated zest of 1orange
2 tbsp orange juice
1 tsp orange essence
1/2 tsp vanilla essence
1/2 tsp vanilla essence
1 3/4 C + 3tbsp flour
1 tbsp cornstarch/potatostarch
1/2 C dried cranberries
1/2 C dried cranberries
Directions:
1. Cream butter and sugar until fluffy. Add orange zest, juice, and vanilla; beat until fluffy.
2. Whisk together flour, cornstarch, and salt. Beat into butter mixture till combined. Add in cranberries.
3. Roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Preheat oven to 350/175 degrees. Line 2 baking sheets with parchment.
5. Slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
6. Bake until barely golden (~15 min). Transfer cookies to a wire rack to cool slightly (8-10 min). Dust with icing sugar. Bake or freeze remaining dough up to 2 months. Store baked cookies in an airtight container for up to 2 weeks.
Remarks:
Sweetness was just right, and cookie was slightly off from a true melt-away, somewhat more like a crispy cookie. Mini chocolate chips were added for some cookies but they did not complement as much as the cranberries.
1. Cream butter and sugar until fluffy. Add orange zest, juice, and vanilla; beat until fluffy.
2. Whisk together flour, cornstarch, and salt. Beat into butter mixture till combined. Add in cranberries.
3. Roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Preheat oven to 350/175 degrees. Line 2 baking sheets with parchment.
5. Slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
6. Bake until barely golden (~15 min). Transfer cookies to a wire rack to cool slightly (8-10 min). Dust with icing sugar. Bake or freeze remaining dough up to 2 months. Store baked cookies in an airtight container for up to 2 weeks.
Remarks:
Sweetness was just right, and cookie was slightly off from a true melt-away, somewhat more like a crispy cookie. Mini chocolate chips were added for some cookies but they did not complement as much as the cranberries.
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