Saturday, December 14, 2013

Cranberry Orange Cookies from this recipe on, I used sprouted soft flour and half of the sweetener without sacrificing the refreshing taste of this cookie.  If you do add the glaze (which I did add after sampling a few of the unglazed cookies... *ahem*) it does sweeten them up a bit more.

Also, I didn't have any oranges in the house but I did have some fresh clementines that worked just as well. For the zest and juice, it took 3 of those little cuties.

(Note: This picture shows the cookies with a powdered sugar glaze.  Using the glaze in the recipe below, you will not have the obvious look of frosted cookies.)

Cranberry Orange Cookies
Makes 4 dozen cookies
  • 1 C butter, softened
  •  ¾ C sucanat
  • 1 egg
  • 2 t grated orange zest
  • 2 T orange juice
  •  ¼ t almond extract
  • 3 C sprouted soft wheat flour, sifted
  • ½ t baking soda
  • ½ t salt
  • 2 C chopped cranberries
  • Optional: ½ C chopped pecans or walnuts
Optional Glaze:
  • ½ t grated orange zest
  • 3 T orange juice
  • 3-4 T turbinado
  1. In a large bowl, cream together the butter and sucanat until smooth.
  2. Beat in the egg until well blended.
  3. Mix in the 2 t orange zest, 2 T orange juice, and almond extract.
  4. In a separate bowl, sift together flour, baking soda and salt.
  5. Stir dry ingredients into wet.
  6. Mix in cranberries, and if using nuts, until evenly distributed.
  7. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  8. Bake at 350 degrees for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
  9. For the glaze, in a saucepan, mix together the glaze ingredients.  Heat over a medium flame until the turbinado has melted.  Drizzle over the tops of cooled cookies. Let stand until set. 

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