Cran Orange Cookies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. To the remaining dough, add cranberries, pecans and, if desired, food coloring; divide in half., Line an 8x4-in. loaf pan with waxed paper. Press 1 portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm., Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets., Bake at 375° until edges begin to brown, 8-10 minutes. Remove to wire racks. Store in an airtight container.

Steps:

• Heat oven to 375°F. In small bowl, stir together cranberries, chopped candy, dates and orange juice; set aside.
• In large bowl, stir together cookie mix, flour, cinnamon and ginger. Stir in butter, orange peel and egg until dough forms. Stir in cranberry mixture, pistachio nuts and coconut until thoroughly mixed. On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets.
• Beat sugar, margarine, orange zest, vanilla extract, salt, and baking powder together in a large bowl until blended. Stir in flour, applesauce, and cranberries until dough is well combined.
• Drop dough onto baking sheets by tablespoons, 2 inches apart; flatten slightly.
• Bake in the preheated oven until edges are golden brown, 6 to 7 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely, about 15 minutes.

Steps:

• Mix together flour, salt, baking powder, and ginger in a small bowl.
• Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.
• Form dough into a 9x2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.
• Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, orange zest and extract. , Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Stir in the oats, cranberries and coconut. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. , Bake at 375° for 11-13 minutes or until bottoms are browned. Remove to wire racks. Store in airtight container.

Steps:

• In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk the egg, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended. Fold in the cranberries and apple., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap cooled loaves in foil and freeze. To use, thaw at room temperature.