Cranberry Orange Cookies
Ingredients
Cookie
1 cup sugar
3/4 cup butter
1 egg
2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup dried cranberries
1 tbsp freshly grated orange peel
Sugar Mixture
1/3 cup sugar
1 tsp freshly grated orange peel
Method
1. Preheat oven to 175 degrees
2. Combine all sugar mixture ingredients in a bowl and stir until well mixed. Set aside.
3. Combine sugar, butter and egg in a bowl and beat until creamy and just combined.
4. Reduce speed and add flour, baking powder and baking soda.
5. Beat until halfway combined and then add in orange peel and cranberries. Mix until just combined.
6. Shape cookies into around one inch balls and roll in sugar mixture.
7. Place the balls on a cookie sheet, 2 inches apart.
8. Bake for 7-11 minutes or until edges are lightly browned. Do not over bake.
9. Allow to cool for 1 minute and then remove from the cookie sheet.
Recipe and image from Leigh Anne Wilkes at yourhomebasedmom.com
Springerle by Springerle.com
Ingredients
4-5 eggs, 220g weighed
500g flour
500g icing sugar
1 tbls cleaned and slightly roasted star anise
1 tbls cherry brandy (optional)
Method
1. Beat the eggs and sugar thoroughly until the mixture turns in to an airy creme.
2. Knead the anise and flour into it and let it rest for 10 minutes.
3. While the dough is still slightly sticky, divide in to 4 even portions.
4. Lightly dust with flour so that the dough feels like silk. Roll it out to a thickness of 8-10mm.
5. Dust the Springerle with flour.
6. Lightly press the Springerle into the dough until the mould cavity is sufficiently filled.
7. Cut out the mould image with a suitable cookie cutter.
8. Line a baking tray with baking paper.
9. Place the Springerle on the tray and leave for 12-24 hours (dependant on size) in an even temperature to dry. If you are concerned about temperature you can leave on the bottom shelf of the fridge.
10. Set the oven to 150-160 degrees and bake for 12-15 minutes. The picture should remain white while the base turns slightly brown in colour.
11. A successful Springerle will be soft on the inside and crisp on the outside.
Recipe supplied by Springerle.com
