Cran-Orange Icebox Cookies
Ready In: 40 mins
Serves: 6
Yields: 5 Dozen
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons 2% low-fat milk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 2 teaspoons orange zest
- 2⁄3 cup dried cranberries, chopped
- 1⁄4 cup pecans, chopped
- 8 -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.
- Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. Add the cranberries, pecans and, if desired, food coloring; divide in half.
- Line an 8x4-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.
- Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 inches apart on lightly greased baking sheets.
- Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.
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