Orange cookies with dried cranberries
12 servings
50 minutes
Orange cookies with dried cranberries embody the harmony of sweet and tart flavors. Originating from European cuisine, they combine the freshness of citrus with the rich tartness of cranberries, creating an unforgettable aroma and delicate texture. The history of such recipes goes back to traditional home baking, where fruits and berries were added for richness and depth of flavor. Crispy on the outside and soft on the inside, these cookies are perfect for a cozy tea time or as a morning treat. Orange zest adds sunny freshness while dried cranberries provide a tangy note. They can be served as a standalone dessert or accompanied by a cup of aromatic coffee. The simple preparation makes this recipe an excellent choice for those who appreciate taste and aesthetics in baking.
1
We peel the zest from one orange and squeeze the juice.
- Oranges: 1 piece
2
Beat the butter with sugar until a white, fluffy mass.
- Butter: 125 g
- Sugar: 75 g
3
Add the zest and 3 tablespoons of juice. Mix well.
- Oranges: 1 piece
- Oranges: 1 piece
4
Add the cranberry. Mix.
- Dried cranberries: 80 g
5
Add flour with baking powder and knead the dough. The dough should be uniform, soft, not sticky to the hands, and pleasant to work with.
- Wheat flour: 225 g
- Baking powder: 1 teaspoon
6
We form balls (each weighing 30 g), slightly flatten them, and place them on a baking sheet with space between each.
7
We send to a preheated oven at 180 degrees for 15-20 minutes until the cookies turn light golden. Remove the finished cookies from the oven and let them cool on the tray for a couple of minutes. Transfer from the tray and let cool completely.