Cran-Orange Icebox Cookies Recipe

4.5 9 9
Cran-Orange Icebox Cookies Recipe
Cran-Orange Icebox Cookies Recipe photo by Taste of Home
Publisher Photo

Cran-Orange Icebox Cookies Recipe

Read Reviews
4.5 9 9
Publisher Photo
These are a favorite cookie of my family around Christmas. The cran-orange flavor makes them special. —Nancy Rollag, Kewaskum, Wisconsin
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large 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 dough to a small bowl; stir in orange peel and set aside. Add the cranberries, pecans and, if desired, food coloring; divide in half.
Line an 8x4-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 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: about 5 dozen.
Originally published as Cran-Orange Icebox Cookies in Country Woman Christmas Annual 2008, p70

Nutritional Facts

1 cookie: 90 calories, 4g fat (2g saturated fat), 15mg cholesterol, 41mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large 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
  1. 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.
  2. Transfer 1 cup dough to a small bowl; stir in orange peel and set aside. Add the cranberries, pecans and, if desired, food coloring; divide in half.
  3. Line an 8x4-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.
  4. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets.
  5. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container. Yield: about 5 dozen.
Originally published as Cran-Orange Icebox Cookies in Country Woman Christmas Annual 2008, p70

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MY REVIEW
Chris User ID: 9246812 282124
Reviewed Jan. 15, 2018

"These look like something I'd like to try. After reading the instructions, #2 should state to add the cranberries, pecans and food coloring into the OTHER half and then divide that in half, just to be specific in case somebody doesn't understand it."

MY REVIEW
homemadewithlove User ID: 4311884 257916
Reviewed Dec. 10, 2016

"They were pretty but mine lacked flavor. Maybe will try orange flavoring."

MY REVIEW
LeslieH User ID: 191346 257912
Reviewed Dec. 9, 2016

"Delicious, easy to make cookies. Nice for Christmas."

MY REVIEW
[email protected] User ID: 2350474 214378
Reviewed Dec. 8, 2014

"I baked these cookies yesterday and I love them. They are not too sweet and the layers are different. I will make these again."

MY REVIEW
misscoffeepot User ID: 7519492 84446
Reviewed Apr. 14, 2014

"very good. I confess I was a bit lazy, and made them into logs which gave a swirled effect when sliced-but the squares in the picture are what caught my eye. I made 450 cookies for a tea-and the logs were a time saver for me. Crisp, light and so pretty"

MY REVIEW
mjatchis User ID: 4377389 171281
Reviewed Nov. 8, 2012

"love this recipe. Made it for the first time last year. When I sliced the cookies I used a tomato slicer. Held the dough while I sliced."

MY REVIEW
Sprowl User ID: 29186 175262
Reviewed Jan. 7, 2012

"This was my favorite new holiday recipe.

They also looked just like the picture. Yum!"

MY REVIEW
mrsfoxridge User ID: 1140266 155524
Reviewed Dec. 15, 2011

"So tasty and easy to make. These are a do over"

MY REVIEW
tania7424 User ID: 4740658 209542
Reviewed Dec. 9, 2010

"Subbing the orange for lemon is also very tasty!"

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