Cranberry Eggnog Cookies With Orange Dream Glaze Recipes

CRANBERRY EGGNOG COOKIES WITH ORANGE DREAM GLAZE

Steps:

• 1. Pre heat oven to 350° F.
• 2. Cream together butter and sugar.
• 3. Blend in egg, vanilla, rum extract and eggnog.
• 4. Stir in cranberries and pecans.
• 5. Sift together flour, baking powder, salt and nutmeg. Stir into eggnog mixture just until incorporated.
• 6. Scoop rounded teaspoons of dough onto a parchment lined baking sheet. Bake at 350° F. for 10-12 minutes or until lightly golden brown. Remove to a rack to cool completely.
• 7. Glaze cooled cookies with Orange Dream glaze. (Recipe follows)
• 8. Orange Dream Glaze: Mix together confectioners sugar, orange extract, the zest of one orange, and enough cold orange juice to make a thick glaze. Drizzle glaze over cookies.

EASY ORANGE CRANBERRY GLAZE

Steps:

• Mix together the orange juice, brown sugar, and cranberry sauce in a saucepan, stirring to dissolve the sugar. Bring the mixture to a boil, drop in the cinnamon stick, and reduce heat to a simmer. Cook, stirring frequently, until the cranberry sauce is melted and the glaze is hot and bubbling, about 10 minutes.
• To use: brush the glaze all over a roasted turkey during the last 45 minutes of cooking. Return the turkey to the oven and bake for 10 to 15 minutes to set the glaze. Repeat several more times before the end of cooking time.

CRANBERRY-FILLED SOUR CREAM COFFEE CAKE WITH ORANGE GLAZE

Steps:

• Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
• In food processor, place filling ingredients. Cover; process until finely chopped. Set aside. In large bowl, stir flour, baking powder, baking soda and salt until well mixed; set aside.
• In another large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.
• Spread one-half of the batter (about 3 cups) in pan; spoon cranberry filling over batter (do not touch filling to side of pan). Top with remaining batter; spread evenly.
• Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on cooling rack. Remove from pan to cooling rack. Cool 20 minutes. In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over coffee cake. Serve warm or cool.