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Categories:
butter powdered sugar egg yolks vanilla oranges cranberries semi-sweet chocolate chips all-purpose salt cornstarch
Viewed: 100 - Published at: 3 years agoIngredients
- 1 cup Unsalted Butter, At Room Temperature
- 3/4 cups Powdered Sugar
- 2 Egg Yolks, At Room Temperature
- 1 teaspoon Vanilla Extract
- 2 Oranges, Washed And Zested
- 1/2 cups Dried Cranberries
- 1/2 cups Semi-Sweet Chocolate Chips
- 2 cups All-purpose Flour
- 1/8 teaspoons Salt
- 1 teaspoon Cornstarch
Method
- In the bowl of a stand mixer with paddle attachment beat butter for 2 minutes until fluffy. Add powdered sugar and beat until smooth. Beat in egg yolks one by one and beat until incorporated. Add orange zest, cranberries and chocolate chips.
- In a bowl combine flour, salt and cornstarch. Add flour mixture to the bowl of the stand mixer and beat on low until flour is absorbed.
- Transfer dough to a lightly floured working surface, form it into a ball and divide in half. Roll each part into a 1 inch thick log. (If dough appears too sticky and you can't work with it, refrigerate for 30 minutes and then roll into logs.) Wrap each log with a sheet of plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350 F (177 C). Line two baking sheets with parchment paper.
- Take cookie dough out of the fridge. Using a sharp knife, slice logs into cookies about 1/3 inch thick. Transfer cookies to baking sheets, leaving at least 1 inch between them.
- Bake cookies for 12-14 minutes, until edges are set and start to turn golden. Remove from oven. Transfer cookies to a cooling rack to cool to room temperature.
- Recipe adapted from SmittenKitchen who adapted loosely from Dorie Greenspan.
