Layers of holiday flavors combine in one buttery cookie that will go quickly on a Christmas cookie tray.
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1 cup Land O Lakes® Unsalted Butter, softened
1 cup sugar
1 large Land O Lakes® Egg
2 tablespoons Land O Lakes® Half & Half
1 teaspoon vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon freshly grated orange zest
1 drop yellow food color, if desired
2/3 cup sweetened dried cranberries, chopped
Line 8x4-inch loaf pan with plastic food wrap, extending wrap several inches over ends. Set aside.
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk and vanilla; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until mixture forms a dough.
Remove 1/3 of dough to another bowl. Add orange zest and food color, if desired; mix well. Add dried cranberries to remaining dough; mix well.
Divide cranberry dough in half; evenly press half of cranberry dough into prepared pan. Evenly press orange dough on top of cranberry dough. Cover with remaining cranberry dough, pressing down evenly. Cover dough tightly with plastic food wrap ends. Refrigerate 3 hours or until firm.
Heat oven to 375°F.
Remove dough from pan; unwrap. Cut dough into 1/4-inch slices; cut each slice into thirds. Place 1 inch apart onto ungreased cookie sheets.
Bake 7-11 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet. Transfer to cooling rack; cool completely.
If you want a more intense color in the orange dough, use an orange with a darker peel for the orange zest.