All this month I promised we would feature great cookie recipes for holiday baking. I had to renege on that when my niece, the baking queen in our family, shared this recipe. The flavors of cranberry and orange together are scrumptious and perfect for this time of year.
Even though they aren’t cookies, I’m adding these to my own baking list for Christmas. I can not wait to taste them!
Ingredients:
Streusel Topping
½ cup flour
¼ cup sugar
½ tsp orange zest
¼ tsp cinnamon
1/8 tsp salt
¼ cup butter, chilled
Batter
½ cup butter, melted and cooled
2 large eggs
¼ tsp vanilla
1 cup sugar
1 tsp orange zest
1/8 tsp salt
2 cup fresh cranberries
2 Tbls coarse sanding sugar
1 cup flour
Preheat oven to 350 degrees. Prepare 8×8 pan, line with parchment or spray with Baker’s Joy.
Whisk together melted butter with eggs, vanilla, sugar, zest and salt. Gently stir in cranberries and remaining flour until moistened and mixed. Spoon into prepared pan. Sprinkle with sanding sugar & top with streusel.
Bake until golden brown and toothpick comes out clean, 45-50 minutes. Cool on wire rack. Cut into ¼” squares.
Recipe notes
*I add a dash of nutmeg, allspice, and cloves anytime I make these.
*Reserve part of the batter flour and roll those cranberries in it. Flour helps them to not sink to bottom of pan.
*I added a splash of orange juice in the last batch I made (maybe 2 Tbls, tops) and it gave it an extra citrusy-sweet edge!
*I never make the 8×8. I double it and do a 9×13 pan. Trust me, you’ll want to do the same. These get gobbled up pretty quickly!
Editor’s note: My food pictures never turn out like this. Guess that’s what happens when you are not just a baker but also a professional photographer:)
