Weekend Cooking

weekendcookingWeekend Cooking hosted by BethFishReads every weekend.  It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.

Yesterday, to give myself a break from all the reading I was doing, to give myself something sweet to eat, and entertain the children, I made cookies! From scratch! And they were delicious!  This was a new to me recipe that I will definitely be making again. It was so very easy.

It was weird, my usually not-picky daughter didn’t like these, but my very picky son did.  My kids; so strange. Gotta love them.

Cranberry Orange Cookies
From this week’s menu

Sugar Mixture:
1/3 cup sugar
1 t freshly grated orange peel
2 cups all-purpose flour
1 1/2 t baking powder
1/4 t baking soda
1 cup sugar
3/4 cup unsalted butter, at room temperature
1 egg
1/2 cup dried cranberries, chopped
1 T freshly grated orange peel
(note: I added a 1/2 cup of walnuts.  I wish I had toasted them first, as they were slightly bitter. I’ll do that next time)

Preheat oven to 350 degrees. Combine sugar mixture ingredients in a medium bowl and set aside.

In a large bowl, combine flour, baking powder and baking soda; set aside. Combine sugar, butter and egg in a large bowl and beat, at medium speed, until creamy. Reduce speed to low and add flour mixture. Beat until well mixed. Add cranberries and orange peel and continue to beat until just mixed.
Shape dough into 1″ balls and roll in the balls in the sugar mixture. Place 2″ apart on an ungreased cookie sheet. Flatten the balls with the bottom of a glass to 1 1/2″ circles.
Bake for 7-11 minutes, until edges are very lightly browned, Do not over bake, the best part about these cookies is the soft, chewy texture. Cool for about 1 minute before removing from cookie sheet (they will be soft when they first come out of the oven).

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