Tag Archives: butter cookies

Cranberry Orange Butter Cookies


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

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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Potato Chip Butter Cookies


Many, many moons ago my brother gave me a recipe for potato chip cookies. When he first told me about them I could not imagine eating a cookie made with potato chips. I thought he was crazy and I must admit I turned my nose up to the idea. The amazing thing about these cookies is that you cannot taste the potato chips at all!


One of the things I love about my brother Gregg is that he is adventurous and willing to take risks in life. He is always moving forward no matter what life throws his way and I truly admire him for it. That is also my goal in life to always move forward no matter how many peaks and valleys I encounter along the journey.  To this day, Gregg inspires me and makes  me laugh every time we get together.


The flavors of salty and sweet are actually a great combination. Plus the buttery taste is wonderful. The cookies basically melt in your mouth which is always a good sign of a good cookie. Although this is a butter cookie it can be made into a chocolate potato chip cookie by adding a few chocolate chips. Yummy no matter how you make them.  Potato Chip Butter Cookies are delicious!


Potato Chip Butter Cookies

1 cup butter softened
1 cup sifted powdered sugar
1 ½ cups all purpose flour
¾ cup crushed potato chips
½ cup finely chopped pecans
1 large egg yolk
1 tsp vanilla extract
3 tsp powdered sugar

Preheat oven to 350 degrees.

In a large mixing bowl combine butter and 1 cup of powdered sugar using an electric mixer on medium speed. Add egg yolk and vanilla to the bowl then beat together until well mixed. Gradually add flour. Gently stir in potato chips and pecans.

Grease a cookie sheet. Shape rounded teaspoons of the cookie dough and place on the cookie sheet approximately ½ apart. Bake for 10 – 12 minutes until cookies are lightly browned. Transfer to a wire rack. Sprinkle with remaining powdered sugar (or not) using a sifter while the cookies are still warm. Store in an airtight container.

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