Cranberry Orange Cookies
Ingredients
- ½ cups dried cranberries
- ¾ cups granulated sugar, divided
- 3 cups all purpose flour, + additional for the working surface
- 1/8 tsp salt
- 2 sticks cold butter, cubed
- zest of 1 orange
- 1 large egg yolk
- 1-2 Tbsp cold water
Instructions
- In a food processor pulse dried cranberries and 2 Tbsp of granulated sugar until coarse crumbs form. Transfer to a bowl and set aside.
- Place the remaining sugar, flour, salt and butter cubes into food processor. Process until coarse crumbs form. Transfer to a large bowl, add cranberry mix and orange zest. Mix until combined. Add egg yolk and mix until combined. If the mixture is too dry, add a little bit of water. Gather the dough together and transfer to a lightly floured surface.
- Divide into two halves and shape into two logs about 2 inches in diameter. Wrap into plastic wrap and refrigerate for 20 minutes.
- Meanwhile preheat the oven to 350F. Line two cookie sheets with parchment paper.
- Cut chilled dough into circles about ¼ inch thick. Place onto cookie sheets and bake for 12-13 minutes until lightly brown around the edges.
- Let cool on the cookie sheets for 5 minutes then transfer to cooling racks.
Nutrition
Calories: 55 kcal, Carbohydrates: 12 g, Protein: 1 g, Fat: 0.3 g, Saturated Fat: 0.1 g, Polyunsaturated Fat: 0.1 g, Monounsaturated Fat: 0.1 g, Trans Fat: 0.002 g, Cholesterol: 5 mg, Sodium: 8 mg, Potassium: 11 mg, Fiber: 0.3 g, Sugar: 5 g, Vitamin A: 8 IU, Vitamin C: 0.003 mg, Calcium: 2 mg, Iron: 0.5 mg
