This cookie recipe combines the spicy citrus flavors of oranges, originally from China, and the native American cranberry, which is full of nutrients and a high antioxidant food.
This recipe is an easy mixture to put together to enjoy the taste of homemade cookies. Traditionally in American food, the use of cranberries is associated with the holiday season, but these days fresh cranberries are available in the grocery stores for extended periods of time.
Particularly good for their nutritional value as well as their taste, cranberries can be used, not only to flavor cookies, but also salads with other fruits and vegetables, muffins, cornbread and other confections.
Cranberries also store well for months on end in the refrigerator, making it easy to occasionally pull out some for extra flavor. These days one easily finds dried cranberries in the produce bins next to raisins and other dried fruit.
Consider using them as an alternative to raisins in any recipe calling for raisins.
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup melted butter
2 cups self rising flour
1 cup dried cranberries (finely chopped)
1/2 teaspoon nutmeg powder
1/2 teaspoon cinnamon powder
4 tablespoons orange juice
1 tablespoon orange zest
Step 1 – Preheat the oven to 375 degrees.
Step 2- Cream butter, and sugar. Add egg, nutmeg and cinnamon, followed by orange zest. Mix ingredients well. Add orange juice. Combine the flour. Gradually fold in the chopped cranberries. Drop the mixture by spoonfuls onto a greased cookie sheet or line the cookie sheet with parchment paper.
Step 3 – Bake for 8 to 10 minutes or until cookies look golden brown. Cool on wire rack.