Orange Cranberry Cookies

This cookie is light and delicious, the perfect solution if you're looking for something other than the quadruple chocolate Christmas cookie massacre that never fails to send you directly into a prolonged food coma. I made mine into tiny, bite-sized cookies so I could enjoy them throughout the day without feeling like I'd been calorically naughty.


Orange Cranberry Cookies
2 c. All purpose flour
3/4 c. Granulated sugar
2 tsp. Baking powder
6 Tb. Butter, cut into small chunks
2 Tb. Orange zest
1 Tb. Orange juice
3/4 c. Dried cranberries
1 Egg, beaten
Cooking spray

1. Pulse dried cranberries in a food processor until small bits remain (or chop by hand). Set aside.
2. Combine flour, sugar, baking powder, butter and orange zest in the food processor and pulse until well combined.
3. Add orange juice and egg to this mixture. Process until the mixture forms a ball and pulls away from the sides of the processor.
4. Transfer the processed ingredients into a medium sized bowl and combine with dried cranberries. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
5. Preheat oven to 350˚F. Spray baking sheets with cooking spray.
6. Using a teaspoon (or melon baller) form the dough into small balls, leaving an inch in between each one. (The smaller the cookie, the better...don't fight me on this)
7. Bake for approx. 12 minutes. Remove cookies from the baking sheets and allow to cool on baking racks.
8. Enjoy!

(Printable Recipe)
This recipe is adapted from the recipe for lemon cookies in ‘The Complete Cooking Light Cookbook.’