12 Days of Christmas Cookies: #8 Cranberry Crunch Cookies

(This recipe is a repost from The List.)

This recipe was my entry in this year's cranberry recipe contest. I don't know how I did yet, but these guys are pretty darn good! I won. This is an award-winning recipe!

I used dried cranberries (craisins), of course, and orange, which is a cranberry's best friend. Toasted almonds and a roll in turbinado sugar add the crunch. (If you've got almond extract on hand, feel free to add a 1/4–1/2 teaspoon to the wet ingredients.)

Jon and I are heading up to Massachusetts next weekend for the cranberry harvest festival. I'm sure Mumma will have me baking something while we're there, so stay tuned for more cranberry recipes and pictures of the harvest and other local specialties.

(Check out this video of an olde tyme dry harvest in my hometown of Carver. Wow! Dick Ward, my high school gym teacher, is the town's agricultural commissioner.)

Makes 3 dozen cookies. (To see this recipe in process, check out Picturing Cranberry Crunch Cookies.)

Creamables	1 stick butter 1 1/4 cups dark brown sugar
Wet Ingredients	1 egg 1 1/2 teaspoons vanilla 1 1/2 teaspoons milk 1 1/2 teaspoons orange zest 1 1/2 teaspoons orange juice
Dry Ingredients	1 1/4 cups dried cranberries (craisins) 1 cup finely ground graham crackers 1 cup toasted slivered almonds 1 cup oatmeal 3/4 cup flour 3/4 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt
Topping	turbinado sugar

1. Preheat oven to 350º.
2. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
3. In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
4. In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
5. Shape dough into balls--about 2 tablespoons each.
6. Roll each dough ball in turbinado or raw sugar.
7. Place sugared dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
8. Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

Comments

[Carol]

These are so fantastic! Absolutely delicious, and unusual enough to stand out in a crowd of cookies. These made me fall in love with Oatmeal Cookie Guy. :-) <3

[Sheri K.]

Love them and so happy and proud to have my hubby bring them to his High School's teacher cookie exchange. Will give you credit and even post your web page for all to enjoy. Happy Holiday Season. Sheri K.