Taste of Home
Cranberry Orange Sandwich Cookies
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch + cooling
YIELD: 1-1/2 dozen.
My sweet-tart cookies make a terrific addition to a holiday dessert tray. I love the creamy orange filling.—Trisha Kruse, Eagle, Idaho
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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1 large egg, room temperature
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3 tablespoons frozen orange juice concentrate, thawed
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1 tablespoon grated orange zest
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1-1/2 cups all-purpose flour
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2 tablespoons cornstarch
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1 cup dried cranberries, finely chopped
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FILLING:
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1/2 cup butter, softened
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2 tablespoons frozen orange juice concentrate, thawed
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1/2 teaspoon grated orange zest
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1/2 teaspoon vanilla extract
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2 cups confectioners' sugar
Directions
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1.
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange juice concentrate and orange zest. In another bowl, whisk flour, cornstarch, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in cranberries.
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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, re-dipping in flour as needed. Bake 8-10 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely.
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3.
In a small bowl, beat butter, orange juice concentrate, orange zest and vanilla until light and fluffy. Gradually beat in confectioners' sugar. Spread filling on bottoms of half of the cookies; cover with remaining cookies.
Nutrition Facts
1 sandwich cookie: 266 calories, 11g fat (7g saturated fat), 37mg cholesterol, 150mg sodium, 42g carbohydrate (32g sugars, 1g fiber), 2g protein.
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