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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.
- 1/4 cup butter
- 1/2 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- 3 Tablespoon frozen orange juice concentrate
- 1 1/2 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup cranberries
- 1/2 cup 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.
Nutrition facts are estimates.
This recipe is perfect for cookie exchanges this holiday season!