Cranberry Orange Slice ‘n’ Bake Cookies

• Vegetarian

• Produce

  • 3/4 cup Cranberries, dried
  • 1 tbsp Orange, zest

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups (all purpose flour, plain
  • 3/4 cup Icing/powdered sugar
  • 1/4 tsp Salt

• Drinks

  • 1 tbsp Orange juice

• Dairy

  • 3/4 cup Butter, unsalted

Found on marshasbakingaddiction.com

Description

Ingredients

• 3/4 cup (170g) unsalted butter, softened
• 3/4 cup (90g) icing/powdered sugar
• 1 large egg, room temperature
• 1 tablespoon orange juice
• 2 cups (250g) plain/all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon orange zest
• 3/4 cup (90g) dried cranberries

Directions

• Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and icing sugar until smooth and creamy. Add the egg and orange juice, and beat until combined. Add the flour, salt, and zest, and beat until combined. Fold in the cranberries.
• Turn the dough out onto a lightly floured surface and shape into a 12-inch long log (about 2 inches wide), or two 6-inch logs. Tightly wrap the log in clingfilm and chill in the fridge for at least 4 hours, and up to 5 days. I like to chill mine overnight.
• Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
• Slice the log into thick slices, and place them onto the prepared baking tray. Bake for 12 - 14 minutes until lightly brown around the edges. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.