Cranberry-Orange Drop Cookies
Cranberry-Orange Drop Cookies might be a good recipe to expand your dessert recipe box. This vegetarian recipe serves 48. One portion of this dish contains about 1g of protein, 6g of fat, and a total of 97 calories. Head to the store and pick up ginger, ground cinnamon, baking soda, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Combine dried sweetened cranberries and orange juice in small bowl.
Let stand until dried cranberries soften slightly, stirring occasionally, about 30 minutes.
Whisk all purpose flour, ground cinnamon, baking powder, ground ginger, baking soda, and salt in medium bowl until just blended.
Position rack in center of oven and preheat to 350°F. Using electric mixer, beat room-temperature butter and golden brown sugar in large bowl until smooth.
Add 1 egg, minced ginger, vanilla extract, and grated orange peel and beat until well blended, about 2 minutes. Beat in flour-spice mixture. Stir in chopped walnuts, chopped pistachios, coarsely chopped fresh or frozen cranberries, and dried cranberries with any juices that 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, until golden and almost firm to touch in center, about 18 minutes. Cool cookies on baking sheets 5 minutes.
Transfer to racks; cool cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room temperature.)