Pumpkin gets all of the attention in the fall. What about cranberries? We love the sweet tart flavor of cranberries. Mix canberries and orange and its a win win combination! Cranberries are lovely in cookies, breads, pies, and cakes. Their tartness compliments the sweetness in these baked goods. Cranberries are a unique, hardy fruit, grown in wetland areas. These areas are flooded at harvest time as cranberries float making the harvest a bit easier. Large scale cranberry farming began in the early 1800’s. Cranberry vines are very hardy with some on Cape Cod over 150 years old.
Okay enough history! Let’s get to this cookies recipe. These cookies are so easy and produce a sweet tart buttery cookie. The dough freezes well as do the baked cookies. They have the right balance of sweetness although, if you want sweeter they could be frosted with an orange flavored frosting.
Preheat oven to 375 degrees and line cookie sheets with parchment paper or spray with cooking spray.
1 cup granulated sugar
1/2 cup packed brown sugar
1 cup softened butter
2 tbsp. orange juice
1 tsp. vanilla
Beat the above ingredients on medium speed until light and fluffy.
2 1/2 cups of flour
1/2 tsp. baking soda
1/2 tsp. salt
Mix the above dry ingredients.
Stir the dry ingredients into the wet ingredients just until flour mixture is incorporated.
2 cups of dried cranberries or you can use coarsely chopped fresh cranberries
1/2 cup of chopped nuts (optional)
Stir cranberries and nuts into the cookie dough.
Using a cookie scoop (or tablespoon) drop rounded mounds of dough onto cookie sheet about 2 inches apart. Slightly flatten the top – I used my hands for this.
Bake about 10-12 minutes or until edges and bottoms are light golden brown. My cookies were done in 10 minutes. Remove from cookies sheet and cool completely on a cooking rack.