Trim-the-Tree Orange Cranberry Cookies
Ingredients:
1 cup dried cranberries
1 cup unsalted butter, softened
3/4 cup sugar
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
1 cup rolled oats
2 teaspoons finely shredded orange peel
Sugar
1 cup unsalted butter, softened
3/4 cup sugar
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
1 cup rolled oats
2 teaspoons finely shredded orange peel
Sugar
Nutritional Information:
calories: 99, total fat: 5g, cholesterol: 22mg, sodium: 17mg, carbohydrate: 13g, fiber: 1g, protein: 1g.
Steps:
1. In a small mixing bowl, cover cranberries with boiling water. Let stand for 15 minutes; drain well. Finely chop the cranberries and set aside.
2. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 3/4 cup sugar and salt. Beat until combined. Beat in eggs and vanilla. Beat in as much of the flour as you can with mixer. Stir in remaining flour.
3. Stir in the cranberries, rolled oats, and orange peel. Cover, then chill the cookie dough for 30 minutes.
4. Shape chilled dough into 1-inch balls. Roll in additional sugar to coat. Place the balls about 2 inches apart on an ungreased cookie sheet. Flatten the dough balls into 2-inch rounds with the bottom of a glass dipped in sugar.
5. Bake in a 350 degree F oven 12 to 14 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 45 cookies.
6. Note: To store, arrange cookies in a single layer in an airtight or freezer container. Cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close the container easily. Store cookies at room temperature for up to 3 days or freeze cookies up to 8 months.
Occasion: Holidays, Thanksgiving, Christmas
2. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 3/4 cup sugar and salt. Beat until combined. Beat in eggs and vanilla. Beat in as much of the flour as you can with mixer. Stir in remaining flour.
3. Stir in the cranberries, rolled oats, and orange peel. Cover, then chill the cookie dough for 30 minutes.
4. Shape chilled dough into 1-inch balls. Roll in additional sugar to coat. Place the balls about 2 inches apart on an ungreased cookie sheet. Flatten the dough balls into 2-inch rounds with the bottom of a glass dipped in sugar.
5. Bake in a 350 degree F oven 12 to 14 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 45 cookies.
6. Note: To store, arrange cookies in a single layer in an airtight or freezer container. Cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close the container easily. Store cookies at room temperature for up to 3 days or freeze cookies up to 8 months.
Occasion: Holidays, Thanksgiving, Christmas
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