Friday, December 14, 2007

Shimmery Cookies

This is another great recipe from Land O'Lakes. The cranberry and orange combination is perfect for the holidays. The orange sugar that these cookies are rolled in gives them a great texture and flavor (not to mention a little sparkle!). I also love how the orange zest dots these cookies like confetti. These are both beautiful and flavorful; perfect for a holiday party or gift package.

Cranberry Orange Cookies
from Land O'Lakes

Orange Sugar Ingredients:
1/3 cup sugar
1 teaspoon freshly grated orange peel

Cookie Ingredients:
1 cup sugar
3/4 cup unsalted butter, softened
1 egg
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup sweetened dried cranberries, chopped
1/2 cup chopped macademia nuts (I omitted these - didn't have any on hand)
1 tablespoon freshly grated orange peel

Heat oven to 350°F. Combine all orange sugar ingredients in small bowl; stir until well mixed. Set aside.

Combine 1 cup sugar, butter and egg in large bowl; beat at medium speed until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Add all remaining ingredients. Continue beating just until mixed.

Shape dough into 1-inch balls; roll balls in orange sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass to 1 1/2-inch circles.

Bake for 7 to 11 minutes or until edges are lightly browned. (DO NOT OVERBAKE.) Cool 1 minute; remove from cookie sheets.

Yield: 5 Dozen Cookies.

Recipe Tips:
- To prevent cranberries from sticking to knife when chopping; spray knife with no-stick cooking spray.

- To prevent hands from getting too sugary, shape dough into enough balls to fill one cookie sheet, then roll balls in orange sugar.


  1. I saw this recipe a few weeks ago and added it to my to-try list. I definitely hope to make them soon. They are so pretty!

  2. I made these today to give away. It's not really the season, but I think they are perfect for summer and winter alike. I used chopped almonds, which I think go very well with the other flavors. Thanks for this recipe!