Cranberry Orange Cookies

Recipe by:
Sara Mellas @sara.mellas
PREP
10 minutes
TOTAL TIME
25 minutes
SERVINGS
2 Dozen Cookies
1/2 Cup Salted butter, at room temperature
1 Cup Granulated sugar
1 Zest of 1 large orange
1 Tsp Vanilla extract
1 Large egg
2 2/3 Cups Krusteaz® Buttermilk Pancake Mix
3/4 Cup Dried cranberries
Optional: 2-Ounces white chocolate, finely chopped
STEP 1

Preheat the oven to 350° F. Line two baking sheets with parchment paper.

STEP 2

Place the butter, sugar, orange zest, and vanilla in a large mixing bowl. Beat with a hand mixer on medium-high speed for 1 to 2 minutes, until smooth and creamy. Add the egg and continue beating about 1 minute more, until the mixture is pale and light.

STEP 3

Add the pancake mix to the bowl and beat on medium speed, scraping down the sides of the bowl with a rubber spatula as needed, just until a smooth dough forms. Fold in the dried cranberries.

STEP 4

With clean, slightly dampened hands, roll the mixture into 24 ping pong-sized
balls, and arrange them 1 1/2-inches apart on the baking sheets. Transfer the
sheets to the middle rack of the oven.

STEP 5

Bake for 12 to 14 minutes, until the cookies are lightly golden brown. Remove
the baking sheets from the oven. Allow the cookies to sit 5 minutes, then
transfer them to wire racks to cool completely before serving.

STEP 6

Optional: Place the chopped white chocolate in a microwave-safe bowl.
Microwave on high in 20-second increments, stirring between each, until the chocolate is fully melted and smooth. Using a spoon, drizzle the melted
chocolate over the cookies. Refrigerate until set.

Add 1/2 cup finely chopped nuts to the batter along with the dried cranberries, if desired.

Leftover cookies may be stored in an airtight container at room temperature for up to 4 days, or kept in the freezer for 1 month.

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