Orange and Cranberry Cookies
A delicious cookie with a natural hint of orange, cranberries and walnuts. It's crunchy on the outside and chewy on the inside. Just like it should be.
Servings: 4 dozens
Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup butter (softened)
- Peel of 1 orange
- 2 tablespoon orange juice
- 1 egg
- 21/2 cups all purpose flour (you can also use half all purpose and half whole wheat flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 11/2 cups of sweetened, dried cranberries
- ½ cup of Walnuts or pecans, chopped
Instructions
- Heat oven to 350ºF. Line a cookie sheet with silicone mat, parchment paper or spray it with cooking spray.In the electric mixer bowl, mix sugars, butter, orange zest and juice, on medium speed, until it gets light and fluffy. Add egg and mix for about 1 more minute. In low speed add flour, baking soda and salt, just until incorporated. In very low speed or with a spatula, incorporate cranberries and nuts.Drop spoonfuls of dough onto the prepared baking sheet allowing about 2 inches of space between them.Bake for about 12 minutes or until edges have a light golden color.
Notes
- Use the paddle, not the whisk to mix the dough.
- Cut each butter stick in thin slices, and leave it on the counter as you get ready to start the recipe, to help it achieve the ideal temperature (60ºF). Having the butter in this temperature will ensure that you will really cream the butter and sugar to the right consistency = light and fluffy (Warm butter can't retain air).
- Using a cold egg will help to keep the dough in the desired temperature, since beating the mix rises up the temperature of the dough.
- Scrape the sides and bottom of the bowl to ensure that everything is mixed in and you'll have a uniform dough.