Cranberry Orange Meltaways Recipes

Steps:

• Mix sugars, butter and oil well.
• Add egg, orange rind and vanilla.
• Mix well.
• Add flour, soda, cream of tartar and salt.
• Add craisins.
• Drop on cookie sheet and bake at 350é for 10-15 minutes.
• Watch so they don't get dark.

Steps:

• Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
• Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
• Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
• Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

Steps:

• 1. Preheat oven to 350 degrees. In a large bowl, combine both sugars , butter and oil; blend well. Add orange peel vanilla and egg and blend well. Add all dry ingredients and mix well. Stir in cranberries.
• 2. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for 10-15 minutes or until the bottoms are light golden brown. Cool 1 minute then remove from cookie sheet. Then cool 15 minutes more and coat with powered sugar.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
• Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Steps:

• Place all the ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped mixture with a crunchy texture. Chill until ready to serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside.
• Mix the flour, baking soda, and cream of tartar in a bowl. In another bowl, beat the butter and 1 1/2 cups confectioners' sugar together with an electric mixer until light and fluffy. Mix in orange extract, grated orange zest, and egg. Stir in the flour mixture, and blend well.
• Drop teaspoon-sized portions of dough about 2 inches apart onto the parchment lined baking sheets. The cookies will spread out to about 1 1/2 inches when baked.
• Bake in the preheated oven for 10 to 14 minutes, until the cookies are light brown. Remove from the oven, and sift remaining confectioners' sugar onto the hot cookies. Allow to cool, and store in an airtight container.