Description
These buttery cranberry orange meltaways are soft, delicate, and infused with fresh citrus and chewy dried cranberries. We’ve doubled the batch and added chopped pistachios and a touch of almond extract for an elevated twist that brings color, texture, and festive flair. Perfect for holiday trays or afternoon tea.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar (for dough)
1 tsp vanilla extract
¼ tsp almond extract (optional twist)
1 cup chopped dried cranberries
2 tbsp orange zest (about 2 oranges)
2 cups all-purpose flour
½ tsp salt
½ cup chopped pistachios (optional twist)
1 cup powdered sugar (for coating)
Instructions
Mix Dough:
Cream butter and ½ cup powdered sugar until light and fluffy.
Add vanilla, almond extract, orange zest, cranberries, and pistachios. Mix well.
Stir in flour and salt just until combined. Do not overmix.
Chill:
Roll dough into a log, wrap in plastic, and chill for 1 hour (or freeze for 30 mins).
Bake:
Preheat oven to 350°F (175°C). Slice chilled dough into ¼-inch rounds and place on a parchment-lined baking sheet.
Bake 10–12 minutes, until edges are just golden.
Coat:
While still warm, roll cookies in powdered sugar. Let cool and dust again for extra coverage.
- Category: Dessert
Nutrition
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Protein: 1g