19 Jan Cranberry, Orange Cookies
Yield: about 3 dozen large cookies
Single batch
Dry ingredients
300 g (1 ¾ cup + 2 tbsp) Cloud 9 all purpose gluten free flour
1/2 tsp (2g) GF baking soda
1/2 tsp salt
1 and 1/2 cups (180g) dried cranberries, chopped fairly small
1 cup chopped walnuts (optional)
Wet ingredients
1 cup softened butter (226 g)
1 cup white sugar (200 g)
1/2 cup packed brown sugar (110 g)
1 egg (room temperature)(50-52g)
1 tsp orange zest
2 tbsp orange juice (30 g)
Preheat the oven to 375°F. In a large bowl, whisk together the Cloud 9 flour, baking soda, salt, chopped cranberries, and walnuts. In another large bowl, cream the softened butter with the white and brown sugars until smooth, then add the egg, orange zest, orange juice and mix until fully blended. Add the dry mixture to the wet mixture a little at a time, mixing well after each addition; when the dough becomes too thick to stir comfortably with a spoon, use your hands to finish combining everything into a cohesive dough. Cover and chill the dough for about 20–30 minutes so it firms enough to roll cleanly. Roll into 1-inch balls and place them about 2 inches apart on an ungreased cookie sheet, then flatten each cookie slightly with a fork or the bottom of a glass. Bake for 12–14 minutes or until the edges are golden brown. Cool on the pan for a minute or two, then transfer to a cooling rack and cool completely.
Some Tips:
Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.
