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Cran-Orange Icebox Cookies

 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


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 3 cups King Arthur Unbleached 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


  • 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 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.
Nutritional 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.