Cranberry Orange Icebox Cookies

Written by on in Cookies and Bars, Desserts

When I was a child, my mother would make various types of ice box cookies. She had a basic dough and would add various ingredients to make different types of cookies. For example, for this recipe, she would add orange juice, orange zest and dried cranberries. If she wanted lemon poppy seed cookies, she would use lemon juice, lemon zest and poppy seeds So as you can see, this is a very versatile recipe.

I especially like them because you can mix several batches together, roll the dough into logs, wrap and refrigerate overnight. In the morning, you simply slice and bake them.

These are buttery cookies, similar to shortbread. This recipe makes approximately 24 cookies.

Cranberry Orange Icebox Cookies
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Cranberry Orange Icebox Cookies

Recipe by Diane Becker
Servings

16

servings

Ingredients

  • 3/4 cups butter (room temperature)

  • 2/3 cup granulated sugar

  • 1 large egg (room temperature)

  • 1 teaspoon vanilla extract

  • 2 1/8 cups flour

  • ¼ teaspoon salt

  • 2 Tablespoons orange juice

  • 1 teaspoon orange zest

  • ¾ cup finely chopped dried cranberries

  • ICING

  • 1 cup powdered sugar

  • 2 Tablespoons orange juice

  • 1 teaspoon orange zest

Directions

  • In a large mixing bowl, beat the butter and sugar together until creamy (about 4 minutes). 2. Add the vanilla and egg and beat until fluffy (another 4 minutes).
  • Slowly add the flour and salt and beat until combined.
  • Add the orange juice, zest and cranberries and mix just until combined.
  • Turn the dough out onto a floured board and with floured hands, divide the dough in half. 6. Roll each half into a 8 inch x 2 ½ inch log.
  • Wrap in plastic wrap and refrigerate overnight.
  • When ready to bake, preheat oven to 350 degrees.
  • Cut each log into ½ inch slices and place on parchment lined cookie sheet.
  • 10. Bake for 13-15 minutes or until edges start to brown.
  • 11. Remove from oven and let rest on cookie sheet for 5 minutes.
  • 12. After 5 minutes, remove to a cooling rack.
  • 13. When cookies are totally cooled down, prepare icing and drizzle over the cookies.
  • 14. Let the cookies rest so the icing can set, which takes about 45-60 minutes.

Notes

  • A serving is 2 cookies. I always make at least a double batch!

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