Sugar cookie with fresh cranberries and orange peel.
- 1 cup butter at room temperature
- 1 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 whole eggs
- 1 tablespoon orange peel fresh
- 3 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup cranberries fresh
- 1/4 cup sugar
- 1 Tablespoon orange peel fresh
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In a mixing bowl add butter and sugar and mix until fluffy.
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Mix in vanilla, eggs, and orange peel.
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Add flour, salt and baking powder. Mix.
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When dough is well mixed, remove from bowl and form into two discs.
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Wrap each disc in plastic wrap and refrigerate for one hour.
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In a food processor add cranberries, sugar and orange peel. Process until finely chopped.
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Working with one disc of dough at a time, roll out dough on a lightly floured surface into a 10 x 14" rectangle.
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Add half the filling mixture on top of the dough leaving a 1/2" border.
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Carefully roll dough into a log.
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Place log on a piece of plastic wrap wrap tightly. Place log on a baking sheet.
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Repeat with remaining dough and filling.
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Refrigerate for 2 hours.
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Remove logs from refrigerator and remove plastic wrap.
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Slice dough into 1/3 - 1/2 inch slices and place 2 inches apart on an ungreased baking sheet.
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Bake in a 375 degree preheated oven for 10-12 minutes.
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Remove from baking sheet and cool on a baking rack.
- Use fresh cranberries and orange peel from a fresh orange.
- Dough may be frozen after formed into logs. Double wrap in plastic wrap and place in a freezer bag. Freeze for up to one month. To use, allow dough to thaw, then slice and bake according to directions.