Orange Cranberry Crinkle Cookies

A classic Christmas cookie, chocolate crinkles, gets a face lift! 

This recipe uses a sugar cookie base in addition to cranberries and orange zest to make a refreshing cookie that will be a welcomed addition to any Christmas gathering. 

Orange Cranberry Crinkle Cookies – Adapted from Lauren’s Latest

Ingredients

• 1/2 C butter, softened
• 3/4 C sugar
• 1/2 tsp. vanilla extract
• 1 egg
• zest of 1 orange
• 1 T orange juice
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/8 tsp. baking soda
• 1 1/2 C white whole wheat flour
• 1/2 C chopped fresh cranberries
• Powdered sugar

Directions

Begin by creaming together 1/2 C butter with 3/4 C sugar.  Add in 1/2 tsp. vanilla extract and 1 egg, along with the zest of one orange and 1 T orange juice. 

Mix together 1 1/2 C white whole wheat flour, 1/4 tsp. salt, 1/4 tsp. baking powder and 1/8 tsp. baking soda.

Add the dry ingredients into the creamed butter mixture 1/2 C at a time.  Mix until well incorporated. 

Then, stir in 1/2 C chopped cranberries. 

Fill a small bowl with about 1/4 C powdered sugar. 

Using a cookie scoop, scoop 1 T dough into the powdered sugar and roll until the cookie is covered in powdered sugar.  (Refill the powdered sugar as needed)

Place each dough ball onto a lightly greased cookie sheet. 

Bake each cookie sheet at 350 for 9-11 minutes.  Cookies are done when the edges are set. 

Remove from the oven and allow cookies to continue cooking for 2 minutes on the cookie sheet before transferring to a cooling rack to cool completely. 

Store in an airtight container at room temperature for 1 week; for longer storage, freeze after baking. 

Enjoy! 

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Ingredient Spotlight: Citrus!

Welcome!  I am so glad you joined us today for the Ingredient Spotlight.  My blogging friend, Tiffany from Eat At Home started Ingredient Spotlight as a way to share & swap recipes around a featured ingredient.  This year, I am delighted to co-host with Tiffany!

This week, we are spotlighting Citrus Fruits. 

Right now is prime eating season for lemons, limes, oranges, tangerines, and grapefruit.  Somehow a little hint of citrus during the winter makes the cold days seem warmer. 

Here are some of my favorite ways to cook and bake with citrus fruits:

• Broiled Grapefruit {pictured above}
• Orange Cranberry Muffins
• Tuscan Lemon Chicken
• Key Lime Bars
• Frozen Lemon Tart
• Pink Grapefruit Cake
• Sweet Citrus Punch

What are your favorite ways to cook or bake with citrus fruits?  Link up your recipes using citrus fruit below.  And, don’t forget to join Tiffany next week where the ingredient is… BACON! 

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Sweet Citrus Punch

It’s always a treat to provide overnight or brunch guests with a nice morning beverage, besides coffee.  I find that whenever we serve eggs, I crave an orange-juice based beverage; does anyone else experience that? 

For a brunch a few weeks ago, we made this sweet citrus punch, which was a recipe that caught my attention from Liz and her husband over at Pocket Change Gourmet.

This punch combines orange and pineapple juice along with sparkling lemon water for a delightful breakfast beverage. 

Sweet Citrus Punch – Adapted from Pocket Change Gourmet

Ingredients

• 1 can frozen orange pineapple juice concentrate, thawed
• 1 can frozen orange juice concentrate, thawed
• 3 C cold water
• 1 bottle, sparkling lemon flavored water

Directions

In a juice container, mix together the orange juice concentrate along with the orange pineapple concentrate. 

Add 3 cups of cold water.  Stir until the concentrates are dissolved. 

Chill the beverage until ready to serve. 

To serve, fill half the glass with the orange pineapple mix, then, top with the lemon sparkling water.  Give a quick stir and serve, either on ice, or without. 

We served this morning beverage in wine glasses for an extra special treat. 

Enjoy!

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