SOFT & CHEWY VANILLA-ORANGE
CRANBERRY COOKIES
Yield: 4 dozen cookies
These cookies remain beautifully soft for days,
and their flavor is outstanding: bold orange and
cranberry, complemented by a hint of aromatic
vanilla.
Ingredients
½ cup (8 tablespoons) butter
¾ cup sugar
zest of 1 medium orange
1 teaspoon vanilla extract
¼ teaspoon baking powder
½ teaspoon salt
1 large egg
1½ cups King Arthur Unbleached All-Purpose Flour
2 cups dried cranberries, or a mixture of dried
cranberries and toasted chopped nuts
Instructions
Preheat the oven to 425°F. Lightly grease two baking sheets, or line with
parchment paper.
In a large bowl, beat together the butter, sugar, orange zest, vanilla, baking
powder, and salt. Beat in the egg. The mixture may look slightly curdled;
that’s okay. Add the flour and dried cranberries (or cranberries and nuts),
stirring until well combined.
Drop the dough by heaping teaspoonfuls onto the baking sheets, leaving
about 1½ inches between each. Using the flat bottom of a glass dipped in
sugar, flatten the cookies slightly, to a scant ½ inch thick.
Bake the cookies for 6 to 7 minutes, until barely set and light golden brown
around the edges. Don’t over-bake! If you do, the cookies will be hard
rather than soft and chewy.
Remove the cookies from the oven and cool completely on the pan.
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