White Chocolate Cranberry Cookies (with Orange Glaze

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Cranberries, fresh
  • 1 Orange

• Refrigerated

  • 1 Egg, large
  • 1 Egg yolk

• Baking & Spices

  • 3/4 tsp Baking soda
  • 1/2 cup Brown sugar
  • 330 g Gluten-free flour blend
  • 1 cup Granulated sugar
  • 3/4 cup Powdered sugar
  • 1 tsp Salt
  • 1 Pinch Salt
  • 2 1/4 tsp Vanilla
  • 1 cup White chocolate chips

• Drinks

  • 3 tbsp Orange juice

• Dairy

  • 1 cup Butter, unsalted
  • 1 tbsp Nonfat dry milk, powder

Found on fashionablefoods.com

Description

Ingredients

• 330 Grams Gluten-Free Flour Blend*, preferably one with Xanthan Gum*
• 1 Tablespoons Nonfat Dry Milk Powder, optional*
• ¾ Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 Cup (2 Sticks) Unsalted Butter, slightly melted
• 1 Cup Granulated Sugar
• ½ Cup Brown Sugar
• 1 Large Egg, lightly beaten
• 1 Egg Yolk
• 2 Teaspoons Vanilla Extract
• 1 Orange, zested
• 1 Cup White Chocolate Chips
• 1 ½ Cups Fresh Cranberries, pulsed in a food processor until chopped, then drain off excess liquid on paper towels
• ¾ Cup Powdered Sugar
• 3 Tablespoons Orange Juice
• ¼ Teaspoon Vanilla Extract
• Pinch of Salt

Directions

• In a medium bowl, combine the flour, milk powder (if using), baking soda, and salt. Whisk together and set aside. In a large bowl, whisk together the slightly melted butter with the sugars until just combined. Whisk in the egg, egg yolk, vanilla extract, and orange zest. Only mix until the ingredients come together – don’t over mix! In three additions, fold in the dry ingredients. Again making sure not to over mix! Fold in the white chocolate chips and chopped fresh cranberries. Your dough will take on a pinkish hue. Chill the dough for 2 hours in the refrigerator. Preheat the oven to 325º. Using a medium-sized cookie scoop, scoop out balls of dough onto cookie sheets lined with parchment or silpats, placing the balls about 1 ½ inches apart. Bake the cookies for 14-16 minutes, rotating the cookie sheets halfway through. The cookies will be soft, but very lightly golden around the edges when done. Let them rest on the cookie sheets for 5-10 minutes, or until you can transfer them to cooling racks to cool completely. Make the glaze by whisking together the powdered sugar, orange juice, vanilla, and pinch of salt until you have a smooth glaze. Drizzle each cooled cookie lightly with the glaze and let sit until the glaze sets up, about 10-15 minutes. This recipe will yield roughly 3 dozen cookies.