This was one of my favorite new cookies of the season. It was a lot of my friends favorite too, except for my husband. He did not like them at all. But to be honest he isn't a fan of cranberries either. He passes on the cranberry relish at Thanksgiving too. I have fresh cranberries in the freezer so I can make these again next year.
They are a pretty pinkish purple color. You roll them in sugar so they shimmer a little too and the sugar crystallizes a little for a nice crunch.
Fresh cranberries and orange you can't go wrong with that combo.
First thing you will want to do is look your cranberries and then wash them. The recipe calls for frozen cranberries. I froze a couple of bags last year, so I set out a bag. The longer they thaw the better. They will plump up. I think I thawed these overnight.
Wash them and let them dry.
Measure out 1 1/2 cups. Set aside.
Measure out 1/4 cup orange juice.
Of the 1/4 cup orange juice take out 2 Tablespoons and add to a blender or food processor. Add the cranberries too.
Zest an orange.
Add it to the blender as well.
I am using a ninja chopper.
Blend, blend, blend.
Isn't that a pretty color?
Measure out 2/3 cup of the mixture.
Now for the cookie. Add 2/3 cup softened butter to the bowl.
Add 2/3 cup sugar. Mix well.
Add the cranberry orange mixture.
Mix well.
Add 2 cups all purpose flour. Add a little at a time.
Add 1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dried cranberries. Mix well.
Here is your dough. Put the dough in the fridge for about 30 minutes.
Add some sugar into a bowl.
Make cookie dough balls and roll in the sugar.
Place on a parchment lined cookie sheet. Place in a preheated 400 oven. Bake for 7-10 minutes based on how big your cookies are. You want the edges lightly golden but not brown.
Fresh from the oven nice a warm. They are so good. Nice and tangy flavor. If you like cranberries you will love these cookies.
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