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Cran-Orange Icebox Cookies

These are a favorite cookie of my family around Christmas. The cran-orange flavor makes them special. —Nancy Rollag, Kewaskum, Wisconsin
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch
  • Makes
    about 5 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 2 teaspoons grated orange zest
  • 2/3 cup chopped dried cranberries
  • 1/4 cup chopped pecans
  • 8 to 10 drops red food coloring, optional

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
  • Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. Add the cranberries, pecans and, if desired, food coloring; divide in half.
  • Line an 8x4-in. loaf pan with waxed paper. Press 1 portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm.
  • Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets.
  • Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.
Nutrition Facts
1 cookie: 90 calories, 4g fat (2g saturated fat), 15mg cholesterol, 41mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.
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