Orange Cranberry Christmas Cookies Recipes

CRANBERRY ORANGE COOKIES

Steps:

• Heat oven to 350°F.
• Combine all orange sugar ingredients in bowl; stir until well mixed. Set aside.
• Combine 1 cup sugar and butter in large bowl; beat at medium speed until creamy. Add egg and 1 teaspoon orange zest; mix until combined. Add flour, baking powder and baking soda; beat at low speed until well mixed. Add cranberries. Continue beating just until mixed.
• Shape dough into 1-inch balls; roll balls in orange sugar. Place, 2 inches apart, onto ungreased cookie sheets. Flatten with bottom of glass to 1 1/2-inch circles.
• Bake 8-10 minutes or until edges are very lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.

CRANBERRY ORANGE HOLIDAY COOKIES

Steps:

• 1. *** NOTE *** If you are using frozen cranberries, thaw them completely in a colander before using. Cut them in at least half .. more if you prefer. I don't recommend putting them through a food processor .. they become too tiny.
• 2. Preheat the oven to 375°F. Line baking sheets with parchment paper and set aside.
• 3. In a medium bowl whisk together the flour and baking powder then set aside.
• 4. In another bowl whip the butter and sugar until light and fluffy. Add the egg, orange zest, vanilla and orange juice and mix until everything is well combined.
• 5. Begin adding the flour mixture about 1/3 at a time being careful not to over mix .. just until the flour mixture is incorporated. Fold in the chopped cranberries and the pecans.
• 6. Scoop out dough using a small cookie scoop. Place cookies onto prepared baking sheets about 1/2" apart. These cookies do not spread much at all. .
• 7. I bake mine as they come out of the cookie scoop. But if you prefer you can gently press the dough to flatten it slightly. I suggest you put the dough in the refrigerator between batches for best results.
• 8. Bake for 10 - 12 minutes or until you see the edges turning golden brown. Leave the cookies on the baking sheet for 10 minutes then remove to cooling racks to finish cooling down.
• 9. Once all cookies are baked and cooled, make your glaze. Whisk together the powdered sugar, orange zest and half of the orange juice in a small size bowl or a 2 cup measuring cup. Add more orange juice - in small amounts - until you get the consistency you want for drizzling. Drizzle glaze over each cookie then allow the glaze to set before serving. These keep best in the refrigerator in an airtight container

CRANBERRY ORANGE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
• Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

ORANGE CRANBERRY CHRISTMAS COOKIES

Steps:

• In a medium bowl stir together all-purpose flour, baking soda, and cream of tartar; set aside.
• In a large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg, orange peel, and orange extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in cherries and pistachios.
• Divide dough in half. Shape each half into an 11-inch-long roll. Wrap dough in plastic wrap or waxed paper. Chill in the refrigerator for 2 to 48 hours or in the freezer for at least 1 hour or until firm enough to slice.
• Cut rolls into 1/2-inch slices; place 2 inches apart on greased cookie sheets. Bake in a 375 degree F oven for 8 to 10 minutes or until the edges are firm and slightly golden brown. Transfer cookies to wire racks; let cool.
• If you like, decorate cookies. Drizzle with white chocolate or sprinkle with powdered sugar.

CRANBERRY-ORANGE CHEESECAKE

Steps:

• Heat oven to 300°F. Wrap outside of 9- or 10-inch springform pan with foil. In small bowl, stir together cookie crumbs, powdered sugar and butter. Press in bottom of pan.
• Beat cream cheese, sour cream, eggs, 1 cup granulated sugar, the orange peel and liqueur with electric mixer on medium speed until smooth. Pour over crust.
• Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool 15 minutes; carefully run knife around side of pan to loosen cheesecake. Cool 1 hour. Cover; refrigerate at least 4 hours.
• Meanwhile, wash cranberries; remove blemished berries. In 2-quart saucepan, mix 1/2 cup granulated sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; return to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop. Stir in marmalade. Cover; refrigerate until serving time.
• Just before serving, remove side of pan from cheesecake. Spoon cranberry-orange sauce onto cheesecake.

CRANBERRY-ORANGE SHORTBREAD COOKIES

Steps:

• Mix together flour, salt, baking powder, and ginger in a small bowl.
• Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.
• Form dough into a 9x2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.
• Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.