One day leading up to the holidays I got into a baking mood and decided to make variations of my basic butter cookie recipe. I developed two cookies that were pretty tasty and definitely blog worthy. The first cookie was a Cranberry Orange Butter Cookie with pecans. I really liked the mix of cranberry and orange which gave the cookie both a sweet and slightly tangy taste. The second is an Amaretto Walnut Butter Cookie that I will post at a later date. The Cranberry Orange Butter Cookie was my favorite.
I have to say my usual taste testers were all over the map on this one. My youngest son exclaimed “yum” when he tried out the cookie. My hubby on the other hand said the cookie tasted too buttery. I explained to him that they were butter cookies so that would account for why they tasted buttery. But too buttery? That was a first for me. The second time he tried the Cranberry Orange Butter Cookies he thought they had a bite to them. This time I explained there were cranberries and orange zest in the cookies so the cookie would have a slight tangy flavor.
Needless to say I gave up on him as my tester for this cookie. My other taste testers were equally as mixed with there opinions but for different reasons. In the end I decided to go with my gut to place the cookies on the blog. If you like the combination of cranberries and orange I think you will really like this recipe. Buttery, tangy and sweet. What a great way to wake up your taste buds.
Cranberry Orange Butter Cookies
Ingredients:
1 lb butter (2 sticks room temperature)
1 egg yolk
1 ¾ cup flour sifted
1 cup powdered sugar + ¼ cup powdered sugar
½ cup dried cranberries
½ cup chopped pecans
1 tbsp vanilla extract
1 tsp orange zest
Preheat oven to 350 degrees.
In a large bowl cream together butter and 1 cup of powdered sugar. Stir in egg yolk orange zest and vanilla extract. Place cranberries in a sifter and then add flour. Sift flour into bowl with other ingredients. Stir to mix well then gently combine cranberries and pecans into the cookie dough.
Line a rimmed cookie sheet with parchment paper. Drop balls of cookie dough onto the parchment paper. Bake for 15 minutes until cookies are done (slightly browned on the bottom). Cookies will still look light in color. Cool then sift remaining powdered sugar over the cookies. Store in an airtight container.
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