- 1/2 cup (1 stick room temperature) Butter unsalted
- 4 oz (room temperature) Cream Cheese
- 1-1/2 cups (169 g) Powdered sugar
- 1 (room temperature) Egg
- 1/2 TBSP Orange juice fresh
- 1 TBSP Orange zest
- 1-3/4 (210 g) All purpose flour
- 1/2 tsp (2 g) Baking powder
- 2/3 cups Dried cranberries
- 2 TBSP (cut into small pieces) Crystallized Ginger
- To roll dough balls through Super fine sugar
- Dust on top of cooled cookies Powdered sugar
I purchased a bottle of crystallized ginger about three months ago. Opening my spice cabinet on occasion, I would just stare at the jar. This ingredient was a little intimating since ginger can have a strong taste, but it is terrific! When I am deciding on pairing flavors together, I always taste the ingredient by its self first. Then start going through tastes in my mind that I think would be perfect together. I did find a web site that gave different ways to use crystallized ginger.
Of course, I do like citrus in my cookies, and since I had decided to use dried cranberries, the orange seemed like the perfect choice. It reminds me of the last time the whole family was together for the holidays. Orange juice and the zest brings a sweet flavor to any cookie. It helps offset some of the tartness of the cranberries.
I will be glad when things get back to normal. But the positive side is I am getting to practice with my new camera and getting some good pictures. Stay safe everyone.
Things I use for my Cookies
Cream the butter and cream cheese together till blended, about 2-3 minutes on medium speed with a stand or hand-held mixer. Turn the mixer speed down and slowly add the powdered sugar and incorporate. You want it to be fluffy, so turn the mixer to medium speed for about 2-4 minutes. Turn the mixer down and add the egg, orange zest, and orange juice and blend. Slowly add the flour and baking powder and mix for about a minute. Turn off the mixer and scrape down the sides and across the bottom, then turn the mixer on for about 30 seconds. Add the cranberries and the crystallized ginger and blend through—cover and chill for 1-2 hours.
Preheat oven to 350° and line 2 cookie sheet pans with parchment paper. Take the cookie dough out of the refrigerator and using a spoon or a cookie scoop (I used medium size) roll into a good 1" size ball. Roll the ball in the Superfine sugar and put it onto the cookie pan. The superfine sugar gives the cookies a crust but keeps the middle soft. I take two fingers and gently press on the top just to flatten the bottom a little. Don't want them to roll around when you are putting them into the oven.
Bake for 11-13 minutes, leaving them on the pan for a minute after you take them out of the oven. You want the bottoms a little brown, but that is all. Then move them to a cookie cooling rack. When sufficiently cooled, just sprinkle powdered sugar on top for the finishing touch.