Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 tsp orange zest
2 1/2 cups all-purpose flour
1/2 tsp baking soda
12 tsp salt
1 1/2 cups fresh cranberries, halved
1/2 cup chopped hazelnuts
Directions
1. Preheat the oven to 375F. Line two baking sheets with parchment paper.
2. In a large bowl, cream the butter, granulated sugar and brown sugar with a hand mixer on medium-high speed until smooth. Add the egg and vanilla and mix well.
3. Mix in the orange zest and orange juice.
4. In a large bowl, combine the flour, baking soda and salt, then fold the flour mixture into the orange mixture.
5. Stir in the cranberries and hazelnuts.
6. Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart.
7. Bake for 12 to 14 minutes.
8. Cool on wire racks.
Yields: 36 cookies
MY NOTES: I recommend greasing the cookie sheet with butter and/or margarine or cooking spray.
I recommend hand mixing using a spatula when creaming the butter, granulated sugar and brown sugar.
Courtesy of Addie Gundry (Easy Cookie Recipes)
