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Ingredientes
- 2 c. dry sweetened cranberries - (packed) abt 10 ounce
- 1/3 c. orange juice
- 2 c. all-purpose flour
- 1 tsp grnd cinnamon
- 1 tsp baking pwdr
- 3/4 tsp grnd ginger
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 c. unsalted butter - (2 sticks) room temperature
- 1 c. golden sugar - (packed)
- 1 lrg egg
- 1 Tbsp. chopped peeled fresh ginger
- 2 tsp vanilla extract
- 5 1/2 tsp grated orange peel
- 3/4 c. minced walnuts
- 3/4 c. minced unsalted natural pistachios
- 1/2 c. coarsely-minced fresh or possibly frzn cranberries
Direcciones
- Butter 3 baking sheets. Combine dry sweetened cranberries and orange juice in small bowl. Let stand till dry cranberries soften slightly, stirring occasionally, about 30 min.
- Whisk all purpose flour, grnd cinnamon, baking pwdr, grnd ginger, baking soda, and salt in medium bowl till just blended.
- Position rack in center of oven and preheat to 350 degrees. Using electric mixer, beat room-temperature butter and golden sugar in large bowl till smooth. Add in 1 egg, chopped ginger, vanilla extract, and grated orange peel and beat till well blended, about 2 min. Beat in flour-spice mix. Stir in minced walnuts, minced pistachios, coarsely minced fresh or possibly frzn cranberries, and dry cranberries with any juices which have accumulated.
- Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing tablespoonfuls about 1 1/2 inches apart. Bake cookies, 1 baking sheet at a time, till golden brown and almost hard to touch in center, about 18 min. Cold cookies on baking sheets 5 min. Transfer to racks; cold cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room temperature.)
- This recipe yields about 48 cookies.
- Description: "Colorful bits of cranberries, walnuts, and pistachios make these simple cookies sparkle for the holidays." Yield: 48 cookies
