Prep Time
3 hrsBake Time
10-12 minRating
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Loading...| 1 1/2 cups ROGERS NO ADDITIVE/ALL PURPOSE FLOUR | |
| 1/4 tsp. baking powder | |
| 1/4 tsp. salt | |
| Zest of 1 orange | |
| 1/2 cup dried cranberries, finely chopped | |
| 3/4 cup butter | |
| 1 cup icing sugar | |
| 1 egg |
A make-ahead rich refrigerator cookie!
| 1. | Combine flour, baking powder, salt, zest and cranberries; mix well and set aside. |
| 2. | Cream butter, beat in icing sugar. Add egg and beat well. Mix in flour mixture. |
| 3. | Divide dough in half, forming each half into a roll approximately 10 inches long and 1 1/2 inches in diameter. Dough will be quite soft. Wrap and refrigerate for at least 3 hours or until firm. |
| 4. | (Make ahead: Refrigerate for up to 3 days or freeze in an airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes.) |
| 5. | Preheat oven to 375°F. Cut each roll into slices 1/4 inch thick and place on prepared cookie sheet. |
| 6. | Bake for 10 – 12 minutes or until a light golden colour. |
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