Vanilla Orange Cranberry Cookies

• Vegetarian

• Produce

  • 2 cups Cranberries, dried
  • 1 Peel of 1, orange medium to large

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1 1/2 cups King arthur all-purpose flour, Unbleached
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter

Found on myhoneysplace.com

Ingredients

• ½ cup (8 tablespoons) butter
• ¾ cup sugar
• grated peel of 1 medium to large orange
• 1 teaspoon vanilla extract
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• 1½ cups King Arthur Unbleached All-Purpose Flour
• 2 cups dried cranberries; or a mixture of dried cranberries and toasted chopped walnuts or pecans

Directions

• Preheat the oven to 425°F. Lightly grease two baking sheets, or line them with parchment.
• In a large bowl, beat together the butter, sugar, orange peel, vanilla, baking powder, and salt.
• Beat in the egg. The mixture may look slightly curdled; thats OK.
• Add the flour and dried cranberries (or cranberries and nuts), stirring until well combined.
• Drop the dough by heaping teaspoonfuls onto the baking sheets, leaving about 1½ between them. A level teaspoon cookie scoop works very well here; dough balls will be about 1¼ in diameter. Using the flat bottom of a glass dipped in sugar, flatten the cookies slightly, to a scant ½ thick.
• Bake the cookies for 6 to 7 minutes, until theyre barely set, and a light golden brown around the edges. Dont over-bake; if you do, the cookies will be hard, not soft and chewy. Gently lift one of the cookies and look at the bottom; if youve used parchment, it shouldnt be brown. If youre baking on a dark cookie sheet without parchment, it should be light (not dark) brown.
• Remove the cookies from the oven, and cool them right on the pan. If you need a pan to bake the remainder of the cookies, give the cookies about 5 minutes to set before transferring them to a rack to cool completely.