Recipe

Orange Cranberry Slice And Bake Cookies Recipe

Add Step-by-Step Photos	Kytigger / All my dishes 1 year, 1 month ago A delicious orange cranberry cookie that can be made ahead and frozen. You can then slice and bake cookies as needed. A great recipe to have on hand with the holidays approaching. Prep:10m Cook:14m Servings:50	Kytigger
	easy refrigerator frozen cranberry orange cookie

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Ingredients

1 cup unsalted butter, at room temperature

2/3 cup confectioners' sugar, sifted

2 large egg yolks, at room temperature

pinch of salt

1 tsp vanilla or almond extract

2 cups all-purpose flour

grated zest of 2 oranges

1/2 cup dried orange-flavored cranberries, chopped

Directions

Put the butter in the bowl of a mixer beat at medium speed until it is smooth. Add the sifted confectioners' sugar and beat again until the mixture is smooth and silky. beat in the egg ylks, followed by the salt, zest and cranberries. Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat at this point; if the flour isn't fully incorporated, that's okay just blend in whatever remaining flour needs blending with a rubber spatula. Turn the dough out onto a counter gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.

Working on a smooth surface form each piece of dough into a log that is about 1 to 1 1/4 inches thick. Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)

Positionthe racks to divide the oven into thirds and preheat the oven to 350 degrees. I preferred to bake my cookies at the central rack one sheet at a time. Line two baking sheets with parchment paper.

While the oven is preheating using a sharp knife slice each log into cookies about 1/3 inch thick.( you can make the cookies thicker if you would like just bake them longer) Place the cookies on the lined baking sheets leaving about 1/2 inch space between them.

bake the cookies for 12 to 14 minutes or until they are set but not browned . Transfer the cookies to cooling racks to cool to room temperature.

Keeping: Packed airtight the cookies will keep for about 5 days at room temperature or in the freezer for a month. Unbaked logs can ve frozen for longer.

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