Any fellow cranberry junkies out there? (It’s okay to raise your hand, this is a safe space…!)
Consuming cranberries is my favorite way to maintain basic urinary health while boosting my immune system. Drinking a glass of unsweetened cranberry juice is like absorbing pure vitality; even the shocking taste is bracing, like taking a polar bear plunge or throwing back a shot of fresh ginger juice.
With every passing year, I place more and more cranberry sauce on my plate for Thanksgiving dinner. It becomes a welcome addition to turkey, bacon sprouts, creamy sweet potatoes…I pass it around my dish like a rumor, allowing it to shapeshift and add brightness to every decadent bite.
So this year, when I passed by the cranberries in the grocery store only to discover that they were on sale, I ended up celebrating this fact by buying a lot…as in, over five bags of fresh cranberries…
After making cranberry relish, I still had four bags of cranberries. These are destined to become a cranberry curd tart, cranberry simple syrup, cranberry apple handpies…anything left over will head straight to the freezer for mocktails.
Before the holiday was up, I’d made cranberry cookies. The recipe is fresh-tasting, delightfully simple, and can all be combined in one large mixing bowl. (I don’t know about you, but during the holiday season I try to minimize the amount of unnecessary dishes I have to do.)
Once combined, the dough is shaped into a log, rolled in sugar, and placed in the fridge for at least two hours.
With these flavorful, sightly cookies, erring on the side of underbaking, rather than overbaking, is key.
Cranberry Orange Sablés
- 1/2 cup dried cranberries
- 1/3 cup walnuts
- 3/4 cup sugar, divided
- 2 1/2 cups all-purpose flour
- 1 cup cold butter, salted
- 1 tsp almond extract
- zest of one orange
- 2-3 Tbs fresh squeezed orange juice
- additional sugar to roll over cookie log
- In a food processor or blender, combine cranberries and 1/4 cup sugar and blend until the cranberries are fine and mostly uniform in size. Place in a large bowl.
- Wipe out the blender or food processor, add walnuts, and cut until they resemble coarse meal. Add to the large bowl with the cranberries.
- Wipe out the blender or food processor once more. Add the flour and remaining sugar, and pulse. Add the butter and pulse until you have very fine crumbs. Add to the bowl with walnuts and cranberries. Add orange zest, orange juice, and almond extract. Stir to combine.
- Knead the dough until a ball comes together, adding orange juice as needed to moisten the dough. Form into a log about two inches in diameter, and roll in sugar if desired. Wrap in plastic wrap and place in the fridge between two hours and three days.
- Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside. Cut cookies using a large knife to about 1/2" thickness. Place cookies on a baking sheet with at least 1" of space between them. Bake 13-15 minutes, being careful not to overbake.
- Let cookies cool for 10 minutes on the warm baking sheet before removing and placing on a wire rack to continue to cool.
- Save in an airtight container up to 4 days, or freeze, well-wrapped, for up to 3 months.