Cranberry Orange Sandwich Cookies Recipe

4 1 1
Cranberry Orange Sandwich Cookies Recipe
Cranberry Orange Sandwich Cookies Recipe photo by Taste of Home
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Cranberry Orange Sandwich Cookies Recipe

Read Reviews
4 1 1
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My sweet-tart cookies make a terrific addition to a holiday dessert tray. I love the creamy orange filling.—Trisha Kruse, Eagle, Idaho
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 3 tablespoons frozen orange juice concentrate, thawed
  • 1 tablespoon grated orange peel
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup dried cranberries, finely chopped
  • FILLING:
  • 1/2 cup butter, softened
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, orange juice concentrate and orange peel. In another bowl, whisk flour, cornstarch, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in cranberries.
Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in flour. Press cookies with bottom of glass to flatten, redipping in flour as needed. Bake 8-10 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely.
In a small bowl, beat butter, orange juice concentrate, orange peel and vanilla until light and fluffy. Gradually beat in confectioners' sugar. Spread filling on bottoms of half of the cookies; cover with remaining cookies.
Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare, bake and fill cookies as directed. Yield: 1-1/2 dozen.
Originally published as Cranberry Orange Sandwich Cookies in Cookies & Candies Bookazine 2015, p57

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 3 tablespoons frozen orange juice concentrate, thawed
  • 1 tablespoon grated orange peel
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup dried cranberries, finely chopped
  • FILLING:
  • 1/2 cup butter, softened
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, orange juice concentrate and orange peel. In another bowl, whisk flour, cornstarch, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in cranberries.
  2. Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in flour. Press cookies with bottom of glass to flatten, redipping in flour as needed. Bake 8-10 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely.
  3. In a small bowl, beat butter, orange juice concentrate, orange peel and vanilla until light and fluffy. Gradually beat in confectioners' sugar. Spread filling on bottoms of half of the cookies; cover with remaining cookies.
  4. Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare, bake and fill cookies as directed. Yield: 1-1/2 dozen.
Originally published as Cranberry Orange Sandwich Cookies in Cookies & Candies Bookazine 2015, p57

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Reviews forCranberry Orange Sandwich Cookies

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TammyOrno User ID: 6258672 258094
Reviewed Dec. 13, 2016

"I made these and overall very good. Really sweet. I'm wondering if regular OJ would work instead of the concentrated stuff. Or, maybe cut back on the sugar. The cranberry and orange flavor really pop though."

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