Cranberry Orange Drop Cookies Recipe

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Servings: 1



  1. Butter 3 baking sheets. Combine dry sweetened cranberries and orange juice in small bowl. Let stand till dry cranberries soften slightly, stirring occasionally, about 30 min.
  2. Whisk all purpose flour, grnd cinnamon, baking pwdr, grnd ginger, baking soda, and salt in medium bowl till just blended.
  3. Position rack in center of oven and preheat to 350 degrees. Using electric mixer, beat room-temperature butter and golden sugar in large bowl till smooth. Add in 1 egg, chopped ginger, vanilla extract, and grated orange peel and beat till well blended, about 2 min. Beat in flour-spice mix. Stir in minced walnuts, minced pistachios, coarsely minced fresh or possibly frzn cranberries, and dry cranberries with any juices which have accumulated.
  4. Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing tablespoonfuls about 1 1/2 inches apart. Bake cookies, 1 baking sheet at a time, till golden brown and almost hard to touch in center, about 18 min. Cold cookies on baking sheets 5 min. Transfer to racks; cold cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room temperature.)
  5. This recipe yields about 48 cookies.
  6. Description: "Colorful bits of cranberries, walnuts, and pistachios make these simple cookies sparkle for the holidays." Yield: 48 cookies


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