Cranberry Orange Nut Cookies Recipes

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.

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:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg until blended. Beat in orange zest, orange juice and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough into 3 portions. On a lightly floured surface, shape each into a 10-in.-long roll. Wrap securely; refrigerate overnight or until firm., For filling, in a small saucepan, combine cranberry sauce, sugar and orange juice. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; cool completely. Stir in walnuts., Preheat oven to 375°. Unwrap each portion of dough and cut crosswise into 16 slices. Press onto bottoms and up the sides of greased mini-muffin cups. Fill each with 2 teaspoons cranberry mixture., Bake 8-10 minutes or until edges are light golden. Cool in pans 10 minutes. Remove to wire racks to cool completely. Drizzle with melted white chocolate; let stand until set.

Steps:

• Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
• Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
• Preheat oven to 350°F Line a baking sheet with parchment paper or a nonstick baking mat.
• Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
• Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.

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.

Steps:

• Preheat oven to 400 degrees F.
• Grease a 12 cup muffin pan.
• In a bowl, stir together cranberries, 1/4 cup of the sugar, and orange peel.
• In a larger bowl, sift together flour, baking powder, salt, and the rest of the sugar.
• Add oil, orange juice, and eggs all at once to the flour mixture and stir until moistened.
• Fold in sugared cranberries and nuts.
• Pour batter into muffin pan, evenly dividing batter between cups.
• Bake at 400F for 20-25 minutes or until golden brown.