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Recipe Summary

prep:
35 mins
chill:
30 mins
bake:
12 mins
stand:
15 mins
total:
1 hr 32 mins
Servings:
45
Yield:
about 45 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small mixing bowl, cover cranberries with boiling water. Let stand for 15 minutes; drain well. Finely chop the cranberries and set aside.

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  • In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 3/4 cup sugar and salt. Beat until combined. Beat in eggs and vanilla. Beat in as much of the flour as you can with mixer. Stir in remaining flour.

  • Stir in the cranberries, rolled oats, and orange peel. Cover, then chill the cookie dough for 30 minutes.

  • Shape chilled dough into 1-inch balls. Roll in additional sugar to coat. Place the balls about 2 inches apart on an ungreased cookie sheet. Flatten the dough balls into 2-inch rounds with the bottom of a glass dipped in sugar.

  • Bake in a 350 degree F oven 12 to 14 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool.

Tips

To store, arrange cookies in a single layer in an airtight or freezer container. Cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close the container easily. Store cookies at room temperature for up to 3 days or freeze cookies up to 8 months.

Nutrition Facts

99 calories; fat 5g; cholesterol 22mg; carbohydrates 13g; insoluble fiber 1g; protein 1g; sodium 17mg.
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Reviews

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