Tag Archives: cranberries

Cranberry Orange Cookies

I’m keeping my word and baking up cranberry recipes to share with you all. Enjoy!

With glaze:

1 c granulated sugar *
1/2 c packed brown sugar **
1 c butter, softened
1 tsp grated orange peel
2 tbs orange juice
1 egg
2 1/2 c All-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 c coarsely chopped fresh or frozen cranberries
1/2 c chopped nuts, if desired

1 1/2 c powdered sugar
1/2 tsp grated orange peel
2-3 tbs orange juice

· Heat oven to 375°F. Spray cookie sheet with cooking spray.
· In large bowl, beat granulated sugar, brown sugar, butter, 1 teaspoon orange peel, 2 tablespoons orange juice and the egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
· Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
· In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies.

*I only added 3/4c of regular sugar and **1/4 c. of brown sugar to cut down on the sweetness/calories, especially since I was going to be adding a glaze on top

Recipe from Betty Crocker

P.S. Ale freakin’ LOVED them. He said, they might be the most delicious cookie I’ve ever made. I don’t know about ALL that, but they were pretty good!
P.P.S. Cutting whole cranberries is HARD!


Cran-Oat Bars

Those, my friends, are cranberry oat bars. They’re as delicious as they look.

I made the awesome mistake of borrowing my FBIL’s DSLR camera.  As opposed to only vaguely entertaining the idea, now I’m certain I need one.  D’oh!

Anywho, I love this recipe, and as promised, this month’s recipes would be celebrating the tasty tartness of cranberries.

Cranberry Oat Bars

For the filling

  • 2 cups fresh or frozen cranberries
  • 3/4 cup sugar
  • Finely grated zest of 1 medium orange (about 2 teaspoons)

Crumb top & bottom layer

  • 1 1/2 cups flour
  • 1 1/2 cups old-fashioned rolled oats (do not use quick-cooking or instant)
  • 1 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into small cubes

Position an oven rack in the middle of the oven; preheat to 350 degrees. Lightly grease an 8-inch square baking pan with nonstick cooking oil spray, then line the pan with a double thickness of aluminum foil so that the foil extends beyond 2 opposite ends of the pan. Fold the overhang down to form handles. Lightly grease the foil with the spray.

For the filling: Combine the cranberries, sugar and orange zest in a medium saucepan; bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook for about 5 minutes, stirring often, until the filling has thickened and reduced to about 1 cup. Transfer to a bowl to cool completely.

Meanwhile, combine the flour, oats, brown sugar, baking powder and salt in a medium mixing bowl. Add the butter and use your fingertips to work it into the dry ingredients until well combined; the mixture will be crumbly. Press half of the mixture firmly and evenly into the bottom of the prepared pan and spread the cooled cranberry filling on top. Sprinkle the remaining crumbly mixture over the filling and gently press into an even layer. Bake for about 40 minutes, until the top is evenly browned. Transfer the pan to a wire rack to cool completely.

Run a knife around the 2 inside edges of the pan to release the bars from the sides. Lift up on the foil handles to remove the bars from the pan. Using a large, sharp knife, cut into 16 bars. Cool completely before storing.


*recipe originally from The Washington Post