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Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 2 tablespoons 2% milk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 2 teaspoons grated orange zest
- 2/3 cup chopped dried cranberries
- 1/4 cup chopped pecans
- 8 to 10 drops red food coloring, optional
Directions
- 1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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 zest and set aside. To the remaining dough, add cranberries, pecans and, if desired, food coloring; divide in half.
- 3. Line an 8x4-in. loaf pan with waxed paper. Press 1 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° until edges begin to brown, 8-10 minutes. Remove to wire racks. Store in an airtight container.
Nutrition Facts
1 cookie: 90 calories, 4g fat (2g saturated fat), 15mg cholesterol, 41mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein.
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