Cran-Orange Icebox Cookies |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 48 |
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These are a favorite cookie of my family around Christmas. The cran-orange flavor makes special.Nancy Rollag, Kewaskum, Wisconsin Ingredients:
1 cup butter, softened |
1 cup sugar |
1 egg |
2 tablespoons 2% milk |
1 teaspoon vanilla extract |
3 cups king arthur unbleached 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 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. Yield: 4 dozen.
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