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Cran-Orange Icebox Cookies

These are a favorite cookie of my family around Christmas. The cran-orange flavor makes special.—Nancy Rollag, Kewaskum, Wisconsin

48 ServingsPrep: 30 min. + chilling Bake: 10 min./batch

Ingredients

1 cup butter, softened
1 cup sugar
1 egg
2 tablespoons 2% milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
2 teaspoons grated orange peel
2/3 cup chopped dried cranberries
1/4 cup chopped pecans
8 to 10 drops red food coloring, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in the egg, milk and vanilla. Combine flour and baking powder;
gradually add to creamed mixture and mix well.
Transfer 1 cup of dough to a small bowl; stir in orange peel and set
aside. Add the cranberries, pecans and food coloring if desired to
remaining dough; divide in half.
Line an 8-in. x 4-in. loaf pan with waxed paper. Press one portion of
cranberry dough evenly into pan; top with orange dough, then
remaining cranberry dough. Cover and refrigerate for 2 hours or
until firm.
Remove dough from pan; cut in half lengthwise. Cut each portion into

2 of 2

Cran-Orange Icebox Cookies (continued)

Directions (continued)

1/4-in. slices. Place 1 in. apart on lightly greased baking sheets.
Bake at 375° for 8-10 minutes or until edges begin to brown.
Remove to wire racks. Store in an airtight container. Yield: 4
dozen.

Nutrition Facts: 1 cookie equals 90 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 41 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.