At Mimi's Table

. . . lessons from an older and wiser girl

Cranberry Orange Cookies

at mimi's table Christmas cookies cranberry orange cookies

I’ve made these cookies for five consecutive Christmas cookie plates. They’re a big hit! Cranberry Orange Cookies are so easy to put together. You mix everything in a food processor.

These cookies have an interesting mix of dried cranberries, orange zest, allspice, and cloves. Very festive flavors rolled into one or two bites.

They’re pretty, too, which always makes for an attractive plate nestled among the other cookie bounty.

A batch is quick and easy. I usually make two batches and store one in an airtight container in the refrigerator for baking later over the holidays. They don’t spread a lot, either, so you can fit more than 12 on a half-sheet pan. I got 18 cookies on each sheet pan this year.

Rolling the cookie dough in red sugar sprinkles before baking gives the cookie a crunchy exterior and a little sparkle. Cranberry Orange Cookies stay moist and keep well.

at mimi's table frustrated womanAnd buy red sugar sprinkles early in the season. Egads! I went to six grocery stores until I found four little bottles. And it was ten days before Christmas! Every store had plenty of green. I left two red bottles on the shelf knowing some needy baker would run into the same dilemma as I did. Maybe I should come up with a green sprinkle recipe? Next year, I’m ordering mine online immediately after Thanksgiving.

Happy Baking!        at mimi's table 2017 christmas wreath

Cranberry Orange Cookies
Prep time
Cook time
Total time
These are ideal cookies for the holidays - read quick, easy, no fuss. The dough is mixed completely in a food processor. Bright red sugar sprinkles give a little sparkle. Dried cranberries, orange zest, allspice, and clove give the cookies a bright festive flavor. And they keep well, too!
Recipe type: Cookies
Cuisine: American
Serves: 48 cookies
  • ¾ cup dried cranberries
  • ¾ cup granulated sugar
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons freshly grated orange zest
  • ½ teaspoon salt
  • ¼ teaspoon ground allspice
  • Pinch of ground cloves
  • 1 stick cold, unsalted butter, but into small pieces
  • ¼ cup cranberry juice cocktail
  • ½ teaspoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 large egg, slightly beaten
  • Red sugar sprinkles for rolling
  1. In a food processor, pulse the dried cranberries and granulated sugar until the cranberries are finely ground and the sugar turns red.
  2. Add the flour, baking powder, orange zest, salt, allspice, and cloves. Pulse until combined.
  3. Add the butter, and pulse until the mixture looks like coarse meal.
  4. In a 1-2 cup measuring cup, combine the cranberry juice, food coloring, and vanilla. Stir with a fork. Break an egg into the measuring cup, and lightly beat the egg.
  5. Pulse the liquid into the other ingredients until a dough forms.
  6. Put the dough in a bowl, cover with plastic wrap, and refrigerate until firm, about an hour.
  7. Position racks in the upper and lower thirds of the oven. Preheat to 350F degrees.
  8. Line two half-sheet pans or cookie sheets with parchment paper.
  9. Roll a heaping teaspoon of dough into balls and place them on a cutting board. Once all the balls are made, roll them into the red sugar sprinkles and onto the sheet pan.
  10. Bake for 15-18 minutes. Remove cookies from the oven onto cooling racks. Let stand for 5 minutes, then transfer to racks to cool completely.
  11. Store in container with a tight-fitting lid in a cool dry place until ready to serve.
I usually make two batches of cookie dough, mixed one at a time in the food processor. One batch I bake, and the second batch of dough is wrapped in plastic wrap and stored in the refrigerator until I need another round. These are fabulous holiday cookies. They stay moist, keep well, and are so pretty!


Refreshing Creamsicle Cake

grannie geek refreshing orange flavored creamsicle cake

Don’t get me wrong, I love chocolate and other rich desserts as much as anyone. But after the holidays, Valentine’s Day and St. Patrick’s Day, my tastebuds need to be revitalized. I look for something lighter in a citrus-type dessert. This recipe for Refreshing Creamsicle Cake fits the bill. It’s pretty, too!


Cooking Tip – Keep Fresh Citrus Handy

zested citrus fruits, oranges, lemons, limes

Orange, Lemon, Lime Zest

I always have fresh citrus fruits in the kitchen close at hand – you know, just a couple of lemons, limes and oranges.  The juice and/or zest of any of these can be shaken into a fresh vinaigrette or sprinkled onto seafood or meat just before serving, or mixed with some yogurt, mayonnaise and a little sweetener for a fruit or vegetable dip.  You never know when some fresh zest will come in handy as an addition for cakes, pies or frosting.  As little as 1/2 of a lemon can make a big, wake-up-flavor difference.  And a flavor enhancer to packaged food.  

My husband, Richard, has been sick the last few days with a head cold.  He’s knocked out and not terrible hungry, but I wanted to fix a quick meal that would have enough spicy heat to loosen up his vintage kitchen condiment jarscongested sinuses and something pleasing and fragrant to give him hope he would recover.  Normally, I don’t buy prepared, pre-packaged food, but Richard, in a weak moment, bought some frozen orange chicken at Costco.  OK, not a big deal – heated the chicken in the oven according to directions, made the rice.  In a small saucepan, I added the frozen, syrupy goo that was supposed to be the sauce for the meat.  I dolled it up with zest from a fresh orange, squeezed orange juice, 1/4 teaspoonful crushed red pepper flakes, and about one tablespoonful of soy sauce.  The orange and crushed peppers really came through in the sauce, and had the desired effect.  For a little while at least, my husband was able to breath a little easier and enjoy his meal.

At Mimi's Tablelessons from an older and wiser girl