Yes cranberries and oranges make wonderful combo, and for me they indicate Thanksgiving. Ginger and other spices makes Christmas. During winter months here in Texas, we get lots of good sweet oranges, which we buy in bulk and extract juice which is really sweet compared to store bought tangy ones. It is full of pulp too and healthy and rich in vitamin C. I was not planning to make cookie in November, but when I saw this recipe in King Arthur flour baking blog, I couldn’t resist, and decided to make it.
My little princess loves to eat cashew nuts as her snack in between meals, but the last time when we bought a bulk from an Indian store, as it was slightly cheaper than the other stores, but turned out to be of lower quality. Not good for eating as such as a snack, and it needs some dressing up. So when I want to make these cookies I added some into the cookies too.
Thanks to my friends for noticing a change in the header of my blog. My hubby bought a new lens for our camera, as the earlier lenses we have needs a lot of external lighting and so on. The new lens gets clear pictures even in very low light. So he is experimenting with the lens taking pictures every fruits and vegetables I have in my hand. So when I saw some of the pictures, I decided to make it as a new header, and I liked it.
Coming back to cookies, last time I had made an orange cake, but this time decided to go for the cookies. I changed the recipe and used white whole wheat flour, 1/3 cup of butter, ½ cup of sugar , ½ egg along with 2 tablespoon of orange juice and increased the amount of orange zest. Adding cashew nuts gave a crunch while biting a piece. Tart and sweetness of cranberries give a nice flavor; it is slightly hard not a very soft one. If you want a soft cookie try to use one whole egg and increase amount of orange juice to ¼ cup. I rolled the cookies in turbinado sugar, which gave perfect sweetness of finished cookie. Here goes the recipe.
One year ago: Thai banana roti/ Thai banana pancake
Two year ago: Banana chips
Print recipe from here
What you need
Recipe adapted from King Arthur flour
White whole wheat flour: 1 ¼ cup ( I used King Arthur flour )
Unsalted butter: 1/3 cup
Unsalted butter: 1/3 cup
White sugar: ½ cup
Egg: ½ of one egg
Salt: ¼ teaspoon
Baking soda: ¼ teaspoon
Orange juice: 2 tablespoon
Chopped cranberries: 1 cup
Cashew nuts: ½ cup
Orange zest: 1 tablespoon
Turbinado sugar: ¼ cup( for spreading on the top of cookies)
How I made
Pre-heat oven to 375 F and line the baking sheet with a parchment paper and set aside.
In a medium bowl sift together whole wheat flour, baking soda and salt and set aside.
In the bowl of kitchen aid stand mixer cream sugar and butter well until everything gets incorporated well.
Then add half of egg and orange juice and beat once to combine well. To this gradually add dry ingredients and mix everything.
Finally gently fold in chopped cashew nuts and cranberries and mix everything so that every part of dough gets both nuts and cranberries and set aside.
Shape dough into 1-inch balls. Dip one side and press firmly in a bowl of coarse sugar if you want (you can also use granulated sugar instead), and place sugar-side up on baking sheet, evenly-spaced apart. Flatten with bottom of glass to 1 1/2-inch circles. Leave a couple of inches, about 5 cm, between cookies since they’ll spread while baking.
Bake for 10-15 minutes or until edges are lightly browned (DO NOT OVERBAKE.) Cool 1 minute; remove from cookie sheets.
Enjoy as much you wish.
Preparation time: 20 minutes
Will you make it again: Yes I will
I am linking this delicious cookies to Hearth and Soul blog hop #77 hosted here.