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I love the tangy taste of cranberries! These Cranberry Orange Cookies are a nice seasonal treat, and a deliciously different ways to use cranberries.
A friend of mine gave me this recipe last year, and I couldn’t wait to try it. Unfortunately I couldn’t find cranberries at the grocery store until the beginning of November, so I had to wait a while! The recipe uses orange juice concentrate to add a hint of citrus to the cookies, which really brings out the flavor of the cranberries.
These cookies are very tasty, and the pecans add a nice crunchiness to them.
- ¼ c. butter
- ½ c. white sugar
- ⅓ c. brown sugar
- 1 egg
- 3 T frozen orange juice concentrate
- 1½ c. flour
- ¾ t. baking powder
- ¼ t. baking soda
- ½ t. salt
- 1½ c. cranberries
- ½ c. pecans
- Preheat the oven to 375 F.
- Finely chop the cranberries in a food processor or by hand. Chop the pecans.
- In a mixer combine the butter, white sugar and white sugar and mix. Mix until creamy.
- Add in the egg and orange juice concentrate and blend well.
- Combine the flour, baking powder, baking soda and salt in a small bowl.
- Add the dry ingredients to the mixer all at once, and combine until just blended.
- Fold in the chopped cranberries and pecans.
- Drop the cookies by spoonfuls on an ungreased cookie sheet.
- Bake for 10 - 12 minutes, or until lightly browned.
This recipe is perfect for cookie exchanges this holiday season!