Cran-Orange Icebox Cookies
CATEGORIES
INGREDIENTS
  • Cooking Time: 10 minutes/batch
  • Servings: 48 servings
  • Preparation Time: 30 min. + chilling
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 2 teaspoons grated orange peel
  • 2/3 cup chopped dried cranberries
  • 1/4 cup chopped pecans
  • 8 to 10 drops red food coloring, optional
DIRECTIONS
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
  2. Transfer 1 cup of dough to a small bowl; stir in orange peel and set aside. Add the cranberries, pecans and food coloring if desired to remaining dough; divide in half.
  3. Line an 8-in. x 4-in. loaf pan with waxed paper. Press one portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm.
  4. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets.
  5. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.
RECIPE BACKSTORY
These are a favorite cookie of my family around Christmas. The cran-orange flavor makes them special and deliciously different.