Cran-Orange Icebox Cookies
September 12, 2017
- Serving Size: 1 (15.8 g)
- Calories 64.2
- Total Fat - 3.3 g
- Saturated Fat - 1.9 g
- Cholesterol - 10.9 mg
- Sodium - 35.8 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 0.3 g
- Sugars - 3.2 g
- Protein - 0.8 g
- Calcium - 11.2 mg
- Iron - 0.1 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla.
Combine flour and baking powder; gradually add to creamed mixture and mix well.
Transfer 1 cup dough to a small bowl; stir in orange peel and set aside.
To the remaining dough, add the cranberries, pecans and, if desired, food coloring; divide in half.
Line an 8x4-in. loaf pan with waxed paper.
Press one portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough.
Cover and refrigerate for 2 hours or until firm.
Remove dough from pan; cut in half lengthwise.
Cut each portion into 1/4-in. slices.
Place 1 in. apart on lightly greased baking sheets.
Bake at 375° for 8-10 minutes or until edges begin to brown.
Remove to wire racks.
Store in an airtight container.
Tips & Variations
No special items needed.