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Cran-Orange Icebox Cookies

Total Time

Prep: 30 min. + chilling Bake: 10 min./batch

Makes

about 5 dozen

These are among my family's favorite cookies around Christmas. The cran-orange flavor makes them special. —Nancy Rollag, Kewaskum, Wisconsin
Cran-Orange Icebox Cookies Recipe photo by Taste of Home
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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

  1. 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.
  2. Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. To the remaining dough, add cranberries, pecans and, if desired, food coloring; divide in half.
  3. 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.
  4. 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.
  5. Bake at 375° until edges begin to brown, 8-10 minutes. 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.

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