CRANBERRY-ORANGE COOKIES
Provided by Food Network Kitchen
Time 2h
Yield about 48 cookies
Number Of Ingredients 14
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.
CRANBERRY-ORANGE SHORTBREAD
These cookes are another delicious way to use cranberries during their too short season and are great to add to holiday cookie trays. Recipe source: Gardner (Winter 2003/04)
Provided by ellie_
Categories Dessert
Time 55m
Yield 2 inch cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325-degrees F.
- Line a cookie sheet with parchment paper or spray with non-stick cooking spray (Pam) and set aside.
- In a large bowl, cream the butter, sugars together using an electric mixer on medium speed.
- Stir in flours, orange zest, cranberries, salt and vanilla beating well on medium-low speed until combined.
- Spoon dough onto prepared baking sheet, spreading well with fingers and your palm to pat dough into a 1/4 inch thick rectangle.
- Bake for 25-35 minutes or until slightly firm and edges are golden brown.
- Transfer baking sheet to a work surface and let cool 5 minutes.
- Using large cookie cutters, press a cookie cutter into dough, using various cookie cutters until all shortbread has been cut into shapes (instead of cookie cutters your can use a sharp knife to cut shortbread into 2-inch squares).
- Let cool completely and then transfer the cookies to an airtight container.
- Will keep at room temperature for up to 10 days.
CRANBERRY SHORTBREAD
I don't usually make shortbread, but this recipe comes from a great cookbook [The Joy of Cranberries: That Tangy Red Treat], so I figure its gotta be a good one!
Provided by Sydney Mike
Categories Dessert
Time 1h
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F.
- Stir together flour, sugar & salt, then cut in butter until mixture resembles fine crumbs.
- Stir in cranberries, then form into a ball & knead until smooth.
- Divide dough in half.
- On a lightly floured surface, pat or roll each dough portion to a 1/2-inch thickness.
- Use a knife & cut into 24 2"x1" strips, then place these strips 1 inch apart on an ungreased baking sheet.
- Bake 20-26 minutes or until bottoms just start to brown.
- Cool on the baking sheet for 5 minutes, then remove & cool completely on wire rack.
Nutrition Facts : Calories 132.2, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 25.6, Carbohydrate 14.3, Fiber 0.4, Sugar 4.3, Protein 1.4
CRANBERRY-ORANGE SHORTBREAD COOKIES WITH APRICOTS
I was searching to make the perfect citrus-y cranberry shortbread cookie, but it always felt like something was missing. So on a final attempt, when I didn't have enough dried cranberries to make a full recipe, I threw in some dried apricots and bam! That was it! They add the perfect backdrop flavor to these shortbread cookies!
Provided by Kim
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 5h10m
Yield 32
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, salt, and nutmeg in a bowl; mix together.
- Cream butter in a large bowl using an electric blender until fluffy and lightened in color slightly. Add sugar and cream on medium-high speed until light and fluffy, several more minutes. Mix in vanilla and orange zest. Add flour mixture in 3 batches and mix until just combined, kneading the last addition by hand. Knead in cranberries and apricots.
- Divide dough in half and roll out into two 1 1/2x7-inch long logs. Wrap each log in parchment paper and refrigerate until dough is chilled, at least 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Remove dough from the refrigerator and cut each log into about 16 slices that are 1/3-inch thick. Place slices 1 inch apart on prepared baking sheets.
- Bake in the preheated oven until cookies just begin to turn slightly golden on bottom, 20 to 25 minutes. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 109.9 calories, Carbohydrate 14.1 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 23.1 mg, Sugar 7.8 g
CRANBERRY ORANGE SHORTBREAD
Treat your guests to these homemade cranberry-orange shortbread bars - a perfect dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large bowl, beat butter, powdered sugar, granulated sugar and orange peel with electric mixer on low speed until blended. Add vanilla. Beat on medium speed until light and fluffy. Stir in flour, cornstarch and salt. Stir in cranberries. Press dough evenly in pan.
- Bake 30 to 32 minutes or until set. Cool completely in pan on cooling rack. Use foil to lift out of pan. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 106, Carbohydrate 13 g, Fat 1, Fiber 1/2 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 69 mg
ORANGE-CRANBERRY SHORTBREAD
Holiday cookies should be extra-special, so I created this beautiful, delicious shortbread with cranberries, orange and holiday spices to both serve and give as gifts. Everyone loves them!-Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, toss cranberries with liqueur, orange zest and vanilla. Let stand, covered, 1 hour., In a large bowl, cream butter and sugars until light and fluffy. Add cranberry mixture; beat just until combined. In another bowl, whisk flour, cinnamon, salt, ginger and cloves; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 2-3/4-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with colored or coarse sugar. Refrigerate 10 minutes before baking., Bake 12-15 minutes or until edges are light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 229 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 143mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY-ORANGE SHORTBREAD COOKIES
An easy slice-and-bake shortbread cookie with plenty of orange and cranberry flavor. The dough needs at least 4 hours of refrigeration time before baking--but will keep in the fridge for up to 5 days.
Provided by Kim
Categories Shortbread Cookies
Time 4h35m
Yield 32
Number Of Ingredients 10
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.
Nutrition Facts : Calories 93.2 calories, Carbohydrate 13.2 g, Cholesterol 11.4 mg, Fat 4.4 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 40.9 mg, Sugar 6.9 g
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5/5 (3)Total Time 5 hrs 15 minsServings 48Published 2009-11-19
- Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in chopped cranberries, orange zest, vanilla extract, and almond extract until blended.
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- Combine cranberries and 1/4 cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
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- Preheat the oven to 300°F (150°C) and line an 8 x 8 inch (20 x 20cm) square pan with parchment.
- Beat butter, sugar, orange zest, and lemon zest together with a stand or handheld mixer for about 3 minutes, or until light and fluffy.
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From theredheadbaker.com
- Place the cranberries and sugar in a food processor and pulse a few times to chop up the cranberries (the sugar helps prevent the cranberries from sticking to the blade). Transfer to another bowl.
- Add the flour, salt and brown sugar to the food processor and pulse a few times to combine. Add the butter and pulse until the mixture resembles fine crumbs.
- Add the almond extract, orange zest and chopped cranberries to the food processor and pulse to combine.
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- Using a hand beater, food processor, or stand mixer, cream the butter and sugar really well, until light and creamy. The sugar should be completely mixed in the butter.
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- Place butter, powdered sugar, almond extract and salt in the bowl of a stand mixer, or in a large mixing bowl if using a handheld mixer.
- Beat until smooth, about 3 minutes. Turn mixer speed to low, and gradually add flour and orange zest. Mix until a dough forms.
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- In a large bowl, sift the flour and add the butter, and rub it in until the flour resembles breadcrumbs.
- Add the sugar, cranberries, orange essence and orange zest, then the orange juice and knead gently until the mixture forms a dough.
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- Add the flour and extract, and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps.
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From aheadofthyme.com
- Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add vanilla, orange zest, and salt and beat until incorporated. Add flour and cranberries and beat until mixture forms into a dough.
- Use your hands to shape the dough into a ball. The dough will be slightly dry, but it will soften up as you work with it. Then, roll the dough into a log, 2-inches in diameter. You can roll it thicker but you will get less cookies out of it.
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- In a large bowl or the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy. Add the orange zest, vanilla and orange extract, and mix until combined. Add the flour, salt and cranberries. Mix to form a thick dough.
- Shape the dough into a log that is approximately 2 inches in diameter. Wrap in parchment or plastic wrap, and freeze thirty minutes.
- Near the end of the chilling time, preheat the oven to 325°F and line a baking sheet with parchment or silicone. Slice the cookie dough into 1/4 inch slices, and place 1/4 inch apart on the prepared baking sheet. Bake 18-20 minutes, or until light golden brown around the edges. Remove from oven and let cool completely.
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- Combine cranberries and 1/4 c. sugar in a food processor; process just until cranberries are broken down into smaller pieces; set aside.
- Combine flour and remaining sugar in a large bowl. Use a pastry cutter to cut in butter until you have very fine crumbs. Stir in extract, cranberries and sugar mixture, orange zest and optional orange juice. Use your hands to knead the dough until it comes together and forms a ball, working the dough until it comes together. Shape dough into a log about 2 inches in diameter; wrap in plastic wrap. Refrigerate for 2 hours or up to 72 hours.
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- Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, beating until smooth. Beat in vanilla.
- Stir together flour, baking powder, and salt in a bowl. Gradually add flour mixture to butter mixture, beating on low speed until combined, about 1 minute. Beat in cranberries and orange zest until just combined, about 30 seconds.
- Divide dough in half. Shape each half into a rectangular log about 9 inches long x 2 inches wide x 2 inches tall. Wrap in plastic wrap, and chill at least 2 hours or up to overnight.
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