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Cranberry Orange Sandwich Cookies

My sweet-tart cookies make a terrific addition to a holiday dessert tray. I love the creamy orange filling.—Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep: 45 min. Bake: 10 min./batch + cooling
  • Makes
    1-1/2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 3 tablespoons frozen orange juice concentrate, thawed
  • 1 tablespoon grated orange zest
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup dried cranberries, finely chopped
  • FILLING:
  • 1/2 cup butter, softened
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, orange juice concentrate and orange zest. In another bowl, whisk flour, cornstarch, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in cranberries.
  • Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in flour. Press cookies with bottom of glass to flatten, redipping in flour as needed. Bake 8-10 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely.
  • In a small bowl, beat butter, orange juice concentrate, orange zest and vanilla until light and fluffy. Gradually beat in confectioners' sugar. Spread filling on bottoms of half of the cookies; cover with remaining cookies.
  • Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare, bake and fill cookies as directed.
Nutrition Facts
1 sandwich cookie: 266 calories, 11g fat (7g saturated fat), 37mg cholesterol, 150mg sodium, 42g carbohydrate (32g sugars, 1g fiber), 2g protein.
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