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Cranberry Orange Cookies

Monday, January 26, 2015

Yummy! My hubby said these were so good. It was at Peabody's site that I first came to know of these cookies.

I like the refreshing taste of orange in this, with chewy cranberry bits that contrasts with the crisp cookie. The orange sugar coating adds some glitter to its outlook.

I had to hide this jar of cookie up on the refrigerator , away from the hands of my kids so that I can control how much they can eat in a go.

Since the cookie only uses the zest, and quite a lot of zest, I used the juice to make popsicles for the kids. Double the joy! Cookies and popsicles, my kids were the happiest bunch in the house.

Cranberry Orange Cookies

Reference: Land O Lakes

160gm salted butter
100gm icing sugar (original recipe 200gm)
1 small egg
250gm plain flour
1.5tsp baking powder
1/4 tsp baking soda
1 Tbsp orange zest
80gm dried cranberries, chopped
50gm pistachios or macadamia, chopped

Orange sugar
80gm sugar
1 Tbsp orange zest

1. Prepare orange sugar. Mix sugar with orange zest. Set aside.
2. Sift flour together with baking powder and baking soda. Set aside.
3. Cream butter with icing sugar and egg until creamy and smooth.
4. Pour half the sifted flour into the creamed butter and mix until just combined.
5. Mix the remaining flour with chopped cranberries and pistachios and pour into the dough. Mix until just combined.
6. Take 1/2 Tbsp of dough and shape into balls. Roll them in the orange sugar. Place the balls 2 inches apart on a lined baking tray. (I made 60 pcs)
7. Flatten each ball with the bottom of a glass.
8. Bake in a preheated oven at 160(fan)/180C for around 13 to 15 minutes until the edges are lightly golden.

Cookies are normally dunked in cold milk to enhance the taste... but as for this cookie... dunk it into freshly squeezed orange juice, and I went to heaven. Yummy!

22 lovely notes:

Anonymous,  January 27, 2015 at 8:34 AM  

do you think those orange zest are safe for kids since pesticides or insecticides may have been used during the growing process? and wax covering them?

Tan Beehoon January 27, 2015 at 2:09 PM  

You can buy organic orange or another cheaper alternative use the fruit and vegetable to wash your fruit

WendyinKK January 27, 2015 at 4:55 PM  

Beehoon, Thankyou very much for your helping me to reply.

Anonymous,  January 27, 2015 at 10:06 PM  

I bought the macadamia nuts. Do I have to toast in the oven before using it?


Anonymous,  January 28, 2015 at 11:12 AM  

Heh wendy google and saw ur chiku post 4 years ago. can i ask like the ones that we fried ourself right can we keep for a long time or must finish it like within afew days or something?

WendyinKK January 28, 2015 at 3:03 PM  

No need to toast it first

Anonymous,  January 28, 2015 at 5:35 PM  

Hi Wendy,

Xie xie!


tsc,  February 3, 2015 at 7:21 PM  

love your baking pages as the recipes always simple but results marvellous. we, baking newbies, always intimidated by long list of ingredients in books & other 'ang moh' food blogs. .can I use self-raising flour instead in case run out of baking soda/powder?

WendyinKK February 4, 2015 at 9:33 AM  

I'm afraid that self raising flour has too much baking powder in it, and no baking soda.
There are recipes with long lists of ingredients on my blog too :-)

tsc,  February 4, 2015 at 10:39 AM  

tks for your prompt reply. more often than not, I skip the long recipes. maybe I try yours now.

Evelyn Leong February 7, 2015 at 1:25 AM  

Hi Wendy,

I just made a batch of these cookies but without orange sugar (don't fancy it too sweet). Then I realized that CNY is still 2 weeks away! Actually how long can I keep it fresh at room temperature? Any any storage tips? Thanks!

Anonymous,  February 7, 2015 at 11:41 AM  

Hi Wendy,

I baked the cookies yesterday. Taste great! Thanks for sharing the recipe and this CNY we will not be eating the same old same old cookies again. lol.


WendyinKK February 9, 2015 at 10:33 AM  

All dry crispy cookies can stay at room temp air tight for very long... few months if you keep them air tight.

Rachel Yee October 17, 2015 at 10:42 PM  

The nuts need to bake first?

WendyinKK October 17, 2015 at 11:33 PM  

Rachel Yee,
Just use them raw

Anonymous,  December 9, 2016 at 6:51 PM  

Hi Wendy,

Can I use castor sugar instead of icing sugar and almond nut flakes instead?


WendyinKK December 11, 2016 at 1:45 AM  

Yes you can use castor sugar, not an issue.
Almond flakes... where?

Anonymous,  December 12, 2016 at 8:27 AM  

Hi Wendy,
I meant can I use almond flakes instead of macadamia or pistachios nuts? Because I have them ;)
Thanks for your reply.

WendyinKK December 12, 2016 at 3:24 PM  

Yeah you can use almond flakes if you want. Just chop them up before putting in the dough

Anonymous,  December 16, 2016 at 12:32 AM  

Hi Wendy,

Do you think I can freeze this cookie dough and bake on another day? If yes, do I bake at the same temperature and timing ?

Thank you

WendyinKK December 23, 2016 at 2:39 PM  

I have never tried that. But it should work. But making the dough isn't difficult, just that shaping will take the most time.

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