AuthorHeather WallaceCategorycOOkiesDifficultyIntermediateIs anybody else still baking cookies out there? Well, we're still baking away here and coming up with new flavor combos for our goodies. And may I present Cranberry Orange Sables that have been rolled in chopped pecans and turbinado sugar to create a crispy crunchy edge when you bite into it. What's your flavor go-to for the New Year?
In the bowl of an electric mixer fitted with a paddle attachment beat at medium speed 2 sticks of room temperature unsalted butter with 1/2 cup of granulated sugar, ¼ cup organic sifted powdered sugar (sift, then measure, then sift again), 1 teaspoon of kosher salt, and the zest of 1 whole orange.
Reduce the speed to low and add 2 large room temperature egg yolks, and 1/2 teaspoon of vanilla extract.
Slowly mix in 2 cups of sifted all-purpose flour, and 1/2 cup of dried cranberries.
Do not overmix, combine just until the flour is incorporated (dough will appear clumpy).
Scrape dough onto a work surface and form into a ball, divide in half, and form into logs that are about 1 1/4" in diameter (or 9-inch long).
Wrap the logs in plastic wrap and refrigerate for 4 hours to overnight.
Preheat the oven to 350°F and line a baking sheet with parchment paper (you will only want to bake one sheet of cookies at a time).
Combine 1/2 cup of coarse sugar such as turbinado, and 1/2 cup of chopped pecans; set aside.
Whisk the remaining egg yolk and brush lightly onto logs and roll in the pecan/sugar mixture (or sprinkle).
Slice into 1/2-1/3" cookies and place on baking sheets at least 1 inch apart.
Refrigerate any unused dough for the next batch while the first batch is baking.
Bake for 18 minutes to 22 minutes or until slightly golden on the bottom and sides but still pale on the top.
Cookies will be soft to the touch but will harden as they cool.
Let cool for 5 minutes on the cookie sheet, then transfer to a cooling rack.
Enjoy or share by sending in a care package to someone.
Store in an airtight container for up to 5 days.
Refrigerate unused dough for up to 3 days or freeze for up to 2 months.
If you freeze the dough just let it come to room temperature for 10 minutes before slicing.
Ingredients
Directions
In the bowl of an electric mixer fitted with a paddle attachment beat at medium speed 2 sticks of room temperature unsalted butter with 1/2 cup of granulated sugar, ¼ cup organic sifted powdered sugar (sift, then measure, then sift again), 1 teaspoon of kosher salt, and the zest of 1 whole orange.
Reduce the speed to low and add 2 large room temperature egg yolks, and 1/2 teaspoon of vanilla extract.
Slowly mix in 2 cups of sifted all-purpose flour, and 1/2 cup of dried cranberries.
Do not overmix, combine just until the flour is incorporated (dough will appear clumpy).
Scrape dough onto a work surface and form into a ball, divide in half, and form into logs that are about 1 1/4" in diameter (or 9-inch long).
Wrap the logs in plastic wrap and refrigerate for 4 hours to overnight.
Preheat the oven to 350°F and line a baking sheet with parchment paper (you will only want to bake one sheet of cookies at a time).
Combine 1/2 cup of coarse sugar such as turbinado, and 1/2 cup of chopped pecans; set aside.
Whisk the remaining egg yolk and brush lightly onto logs and roll in the pecan/sugar mixture (or sprinkle).
Slice into 1/2-1/3" cookies and place on baking sheets at least 1 inch apart.
Refrigerate any unused dough for the next batch while the first batch is baking.
Bake for 18 minutes to 22 minutes or until slightly golden on the bottom and sides but still pale on the top.
Cookies will be soft to the touch but will harden as they cool.
Let cool for 5 minutes on the cookie sheet, then transfer to a cooling rack.
Enjoy or share by sending in a care package to someone.
Store in an airtight container for up to 5 days.
Refrigerate unused dough for up to 3 days or freeze for up to 2 months.
If you freeze the dough just let it come to room temperature for 10 minutes before slicing.