Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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These crunchy sweet cranberry orange cookies are sprinkled with orange sugar for extra holiday sparkle!
Heat oven to 350°F.
Combine all orange sugar ingredients in bowl; stir until well mixed. Set aside.
Combine 1 cup sugar, butter and egg in bowl; beat at medium speed until creamy. Add flour, baking powder and baking soda; beat at low speed until well mixed. Add all remaining ingredients. Continue beating just until mixed.
Shape dough into 1-inch balls; roll balls in orange sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass to 1 1/2-inch circles.
Bake 7-11 minutes or until edges are lightly browned. (Do not over bake.) Cool 1 minute on cookie sheet; remove to cooling rack.
Dietary Fiber: 0g
I took these to a cookie exchange, and these were by far best and most popular. Love them. Crunchy and chewy, light full flavor. The orange sugar is a must.
Tastes great without nuts, too.
These cookies have become a holiday classic for me. Delicious with a cup of tea or coffee, great for a gift or cookie exchange or just to munch on at home. I highly recommend them!
I have made these cookies several times. They are so good and can be made ahead to time and freeze dough to bake later. Not too sweet-just a nice cookie.
So light and delicious. A lot of flavor in a small cookie. The orange sugar is an extra twist. I too used pecans instead of the macadamia nuts. This will be a family favorite for sure! Thank you.
Made these today. I took 2 dozen to cookie exchange, and between my husband and me, ate all but about 14 cookies. Must make more. I used pecans instead of macadamia nuts. I know the macadamia nuts would be better, but the pecans were very good too. These are light and crispy and wonderful.
These were easy to make and a dream to eat.
The best cookies ever! Since I have a family member with nut allergies, I substituted the macadamia nuts with white chocolate chips. Making a cookie with a little bit of fruit makes it not so guilty. My new favorite cookie!
I'm in a monthly sweets exchange and November's "secret ingredient" was cranberries. The recipient of these cookies said they were the best cookies she'd ever tasted! I have to agree - they are DELICIOUS!!!
These are are worthy making.
Loved this receipe. I did also change it up to create another one. I replaced Orange with lemon, cranberries with dried blueberries macadamia with almonds very good as well. This recipe is a keeper either way.
I squeeze a little bit of the orange juice (a tablespoon or two) over the cranberries after chopping. This makes them plump slighly and gives the cookie a bit more of an orange flavor. Delish!
This was perfect for a large batch of cookies. They taste delicious! Almost like shortbread flavor.
These are some of the best cookies I've ever made! they will have an annual spot in the line-up for my Annual Christmas Tree Cookie Jar event!
This is just delicious!
this cookies are just excellent. I just pop them out of oven, and ate two of them while there were hot and fragile. I sometimes wonder how they can think of making such delicious things?! tnx tnx tnx.
These cookies were among several on my Christmas cookie plates given to friends. EVERY one who received it asked for the recipe. I gave it to them and gave Land o Lakes the credit. Thanks for a real winner!Betty
Amazing! I just made these cookies tonight and they are one of the best cookies I have EVER made! These are delicate with a delicious fresh orange flavor - lightly crisp on the outside with the pretty orange sugar. I used a scant 1 cup of sugar in the batter. I didn't want to cut down too much on the sugar since it adds to the texture of the cookie. I will make these a yearly MUST to bake for the holidays and they will be great for gifting. I did substitute chopped pecans instead of macadamia nuts as I had to use what I had on hand but I believe I will use pecans all the time. Also, I used "Craisins" in the "Original" bag - not flavored - just plain original - I like these better than regular dried cranberries which can be very dry and tart. I settled down to watch a Christmas movie with a cup of coffee and these cookies - wonderful!
Loved these cookies! They will make a great addition to my holiday trays!
I made this cookie for a wedding reception last year and they were a big hit! I did make some changes however. The original size of the cookie was a little small for my taste, so I doubled the recipe and made them a little bigger. Then I substiuted chopped pistachios for the macadamias. I liked the change. I am making them again this year for a Christmas cookie exchange as well as for our own family to enjoy. Thanks for a great recipe!
I copied this recipe some time ago and just got around to making it. The cookies are delicious and I'll keep the recipe at the FRONT of my "COOKIE" guide.I have impaired eyesight, and I would appreciate it if there were more contrast between the type and the background paper when I copy a recipe from your site. Is that possible?
I baked smaller, they are delicious, cute and easy. Thank you for the advice for cutting it works.
These are the best sugar cookies. I use sanding sugar to make the orange sugar. It makes them look like they are baked by a professional pastry chef. My husband says they have so much flavor that they almost taste like fruit loops. I make them for gifts, but always have to make a batch for myself too because they are almost too good to share!
Everyone loves these cookies! I use large sugar crystals mixed with the orange zest for the top and only dip the very top into the sugar. That way you don't get too much sugar but lots of orange. I make these often because they are so good!
I made a big triple batch of these cookies. They turned out perfectly and taste delicious - very light and delicate with lots of flavor. I didn't add the nuts - used twice as many cranberries instead. I also added a bit of orange extract and some freshly squeezed orange juice as well. Also, I reduced the butter by a bit - when tripling, it should have had 2 1/4 cups of butter - I used 2.I like making big batches of cookies and bake only a couple of pans and then put the rest of the dough in the refrigerator and bake a fresh pan or two each day until the dough is used up. This way, you can always have fresh out of the oven cookies!
I made these cookies last year. They are awesome, I gave them as gifts I received great reviewsthis is a keeper….
I tried this recipe back from a 2005 holiday issue. Everybody loves these. At first it was only during the holidays, but now I make them all year around. I even added chopped white chocolate to it, makes them even better. I do cut back on the sugar by a 1/4 c., because it makes the cookies too sweet. I had one lady love them so much she bought me a Kitchen Aid mixer.
I have made these cookies several times and they always turn out wonderful.Everyone loves them,and they disappear quickly!
I love this recipe for its simplicity in preparation. I do not make the orange sugar and I only use 3/4 sugar instead of 1 cup in the dough. I find it too sweet when using the original amount of sugar + orange sugar on top. I multiply the amount of ingredients sometimes X 2 since I roll the dough in logs, freese them, then take them out as needed and slice them in 3/4 " thickness. I am not a chocolate person, so this is my personal favorite as well as a frequently requested one!
I love the combination of orange zest and cranberries. I will bake these cookies again and again.
Refreshingly different and quite tasty. These really stand out on a cookie tray because they are not your average, run of the mill cookie. I took them to a teachers' luncheon at our high school and out of all of the cookies there, my 2 dozen were the only ones totally gone!
My friends loved these cookies
This recipe is excellent, I used it for a cookie swap. Will make again and again for the holidays.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1361
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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