Ingredients
Cookie Dough Ingredients:
- 1 cup butter (at room temperature)
- 1 ½ cups sugar
- ½ teaspoon vanilla extract
- 2 whole eggs
- 1 tablespoon orange peel (fresh, zested)
- 3 cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
Cranberry Filling Ingredients:
- 1 cup fresh cranberries
- ¼ cup sugar
- 1 tablespoon orange peel (fresh, zested)
Instructions
1. How to Make the Dough
Start by preparing the dough, which will serve as the base for our cookies:
- Cream the Butter and Sugar: In a large mixing bowl, add 1 cup of butter and 1 ½ cups of sugar. Beat together until the mixture is light and fluffy. This will take about 3-4 minutes with an electric mixer on medium speed.
- Add Wet Ingredients: Mix in ½ teaspoon of vanilla extract, 2 whole eggs, and 1 tablespoon of freshly zested orange peel. Continue mixing until well combined, making sure to scrape down the sides of the bowl as needed.
- Incorporate Dry Ingredients: Gradually add 3 cups of flour, ¼ teaspoon of salt, and ½ teaspoon of baking powder to the mixture. Mix until all ingredients are just combined and the dough forms. Be careful not to overmix; you want the dough to be tender and pliable.
- Shape and Chill: Divide the dough into two equal portions and shape them into rounds. Wrap each round in plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps to firm it up, making it easier to roll out later.
2. Making the Cranberry Filling
While the dough is chilling, prepare the cranberry filling:
- Combine Ingredients in a Food Processor: Add 1 cup of fresh cranberries, ¼ cup of sugar, and 1 tablespoon of freshly zested orange peel to a food processor. Process until the cranberries are finely chopped and the mixture is well blended. Set aside.
3. Rolling Out the Dough
Now, it’s time to roll out the chilled dough and assemble the cookies:
- Prepare the Work Surface: Lightly flour a clean surface to prevent the dough from sticking.
- Roll Out the Dough: Take one round of chilled dough and roll it out into a 10 x 14-inch rectangle. Make sure the dough is even in thickness for uniform baking.
- Spread the Filling: Spread half of the cranberry filling over the dough, leaving a ½-inch border around the edges. This ensures the filling doesn’t spill out while rolling.
- Form the Cookie Log: Carefully roll the dough into a tight log, starting from one of the longer sides. Wrap the log tightly in plastic wrap and place it on a baking sheet. Repeat with the second portion of dough and the remaining filling.
- Chill the Logs: Refrigerate both logs for 2 hours. This step helps the dough firm up, making it easier to slice without losing shape.
4. Slicing and Baking the Cookies
After the dough logs are well chilled, it’s time to slice and bake:
- Preheat the Oven: Set your oven to 375°F (190°C) and allow it to preheat.
- Slice the Dough: Remove the logs from the refrigerator and unwrap them. Using a sharp knife, slice the logs into ½-inch thick rounds. Place the slices about 2 inches apart on an ungreased baking sheet or one lined with parchment paper.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden.
- Cool the Cookies: Remove from the baking sheet and transfer to a cooling rack. Let the cookies cool completely before serving or storing.
Notes
Serving and Presentation Ideas
These cookies look beautiful when arranged on a decorative platter or in a festive tin. Garnish with a few fresh cranberries or a sprinkle of orange zest for added color. Serve with a hot cup of tea, coffee, or a refreshing glass of iced tea.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Christmas