ORANGE CRANBERRY DROPS
This is a delicious orange cookie sparked with dried cranberries. So pretty and so very tasty. Recipe came from Starbucks.
Provided by Lorraine of AZ
Categories Dessert
Time 30m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degree F. Grease baking sheets or line with parchment paper.
- In large bowl, cream together the white.
- and brown sugars and the butter. Add and stir in the egg, orange juice, extract and zest.
- Sift togther the flour, baking powder, soda, and salt; mix into the orange mixture. Stir in the cranberries.
- Drop by heaping teaspoons 2 inches apart onto prepared cookie sheet. Bake 10-12 minutes in preheated oven or until edges are beginning to brown. Cool on baking sheets 5 minutes, then remove and cool completely.
Nutrition Facts : Calories 680.4, Fat 17.6, SaturatedFat 10.3, Cholesterol 102.7, Sodium 530.7, Carbohydrate 123.2, Fiber 3.3, Sugar 71.8, Protein 9
CRANBERRY ORANGE SCONES
Provided by Ina Garten
Time 55m
Yield 14 to 16 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
- Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
- Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.
ORANGE ICED CRANBERRY COOKIES
A classic flavor combination, these are the best cranberry cookies I've ever had! The orange icing makes them absolutely perfect! These go on our Holiday Cookie Trays every year.
Provided by Lizzymommy
Categories Drop Cookies
Time 27m
Yield 36 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Cream together the butter and sugars. Add egg, orange peel, and orange juice, mix thoroughly.
- In a separate bowl, sift together flour, baking soda, and salt. Add to wet ingredients, mixing only until combined.
- Stir in cranberries and nuts.
- Drop dough by tablespoonfuls, about 2 inches apart, on a cookie sheet. Bake 12 to 15 minutes, and then cool on a rack about 30 minutes.
- In a small bowl stir all icing ingredients until smooth. Frost cookies. I like to put the icing into a small ziploc bag, snip off the corner, and pipe spirals onto the cookies.
ORANGE FROSTED CRANBERRY COOKIES
This recipes comes from the Betty Crocker Special Edition Fall Baking, 2004. What I enjoy about these tasty treats is that the recipe calls for fresh or frozen cranberries! Cooking time really depends on how many cookies are baked at one time!
Provided by Sydney Mike
Categories Drop Cookies
Time 1h10m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Spray several cookie sheets with cooking spray.
- FOR COOKIES:
- In large mixing bowl, beat granulated sugar, brown sugar, unsalted butter, orange zest, orange juice, and egg with an electric mixer on medium speed (or mix with a spoon).
- Stir in flour, baking soda and salt.
- Stir in cranberries and nuts.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
- Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown.
- Remove from cookie sheet to wire rack.
- Cool completely, about 30 minutes.
- FOR FROSTING:.
- In small bowl, stir powdered sugar, orange zest and orange juice together until smooth and spreadable.
- Frost cookies and enjoy!
Nutrition Facts : Calories 202.1, Fat 8, SaturatedFat 5, Cholesterol 28.1, Sodium 80.6, Carbohydrate 31.6, Fiber 0.8, Sugar 20.7, Protein 1.7
ORANGE CRANBERRY DROPS
A delicious orange cookie with dried cranberries. Beautiful and tasty!
Provided by Randi
Categories Cranberry Cookies
Time 40m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F(190 degrees C). Lightly grease cookie sheets, or line with parchment paper.
- In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, orange juice, orange extract, and orange zest. Sift together the flour, baking powder, baking soda, and salt; mix into the orange mixture. Stir in the dried cranberries. Drop cookie dough by heaping teaspoonfuls, 2 inches apart, on the prepared cookie sheets.
- Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 12.7 g, Cholesterol 8.6 mg, Fat 1.5 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 43.7 mg, Sugar 8 g
ORANGE CRANBERRY CINNAMON ROLL TREE
This festive holiday tree is made out of orange sweet rolls studded with dried cranberries. It's the perfect centerpiece/dessert for all of your holiday get-togethers.
Provided by Jonathan Melendez
Categories Dessert
Time 37m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
- Align the sweet rolls on the baking sheet, placing them close together in rows, forming a tree shape. You want to decrease the number of rolls as you go up with each row starting with one at the top, then two below, then three below, then four below, then five. Place the last roll on the bottom row in the center.
- Insert a few cranberries into each roll. Bake until golden brown, about 10 to 12 minutes. Remove from the oven and let cool completely.
- In a medium bowl, whisk to combine the powdered sugar, butter, vanilla, and as much milk as needed to make a smooth pourable glaze. Top each roll with the glaze and let set, about 5 minutes.
- In a medium bowl, combine buttercream frosting with 2-3 drops green food coloring and mix to combine completely. Transfer to a piping bag fitted with a small tip.
- Pipe the green buttercream frosting onto the tree. Place red and green candied fruit on the buttercream to decorate and top with sprinkles.
Nutrition Facts : Calories 202.8, Fat 2.8, SaturatedFat 0.8, Cholesterol 2.1, Sodium 252.3, Carbohydrate 39.7, Fiber 1.2, Sugar 15.7, Protein 4.6
CRANBERRY DROP COOKIES
Pam Baker of South Charleston, West Virginia cherishes this recipe from a favorite children's Christmas book. "My 22-year-old daughter bakes these cookies each Christmas," Pam relates.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in milk and lemon juice. Combine dry ingredients; add to creamed mixture and mix well. Stir in cranberries and nuts. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 160 calories, Fat 6g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 100mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY-ORANGE DROP COOKIES
Steps:
- Butter 3 baking sheets. Combine dried sweetened cranberries and orange juice in small bowl. Let stand until dried cranberries soften slightly, stirring occasionally, about 30 minutes.
- Whisk all purpose flour, ground cinnamon, baking powder, ground ginger, baking soda, and salt in medium bowl until just blended.
- Position rack in center of oven and preheat to 350°F. Using electric mixer, beat room-temperature butter and golden brown sugar in large bowl until smooth. Add 1 egg, minced ginger, vanilla extract, and grated orange peel and beat until well blended, about 2 minutes. Beat in flour-spice mixture. Stir in chopped walnuts, chopped pistachios, coarsely chopped fresh or frozen cranberries, and dried cranberries with any juices that have accumulated.
- Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing tablespoonfuls about 1 1/2 inches apart. Bake cookies, 1 baking sheet at a time, until golden and almost firm to touch in center, about 18 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks; cool cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room temperature.)
ORANGE CRANBERRY DROPS
A delicious orange cookie with dried cranberries. Beautiful and tasty!
Provided by Randi
Categories Cranberry Cookies
Time 40m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F(190 degrees C). Lightly grease cookie sheets, or line with parchment paper.
- In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, orange juice, orange extract, and orange zest. Sift together the flour, baking powder, baking soda, and salt; mix into the orange mixture. Stir in the dried cranberries. Drop cookie dough by heaping teaspoonfuls, 2 inches apart, on the prepared cookie sheets.
- Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 12.7 g, Cholesterol 8.6 mg, Fat 1.5 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 43.7 mg, Sugar 8 g
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