These cranberry orange cookies are layered in a cookie that's easy to make, bringing together two favorite holiday flavors.
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1 cup Land O Lakes® Butter, softened
1 cup sugar
1 large Land O Lakes® Egg
2 tablespoons milk
1 teaspoon vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons freshly grated orange zest
2/3 cup sweetened dried cranberries, chopped
1/4 cup chopped pecans
8 to 10 drops red food color
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 and baking powder; beat at low speed until mixture forms a dough.
Remove 1/3 of dough to another bowl; knead orange zest into dough. Add dried cranberries, pecans, and red food color to remaining dough; beat until well mixed.
Divide cranberry dough in half; evenly presshalf 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 4 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 2 inches apart onto ungreased cookie sheets.
Bake 8-10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet. Transfer to cooling rack; cool completely.