As you may have read, it’s baking time here at SavvyHQ again and Sarah got us started with some yummy cranberry and white chocolate shortbread. And since EatSavvy theme this month is cranberries too, I decided I’d like a little cranberry in my cookies as well.
This weekend, we visited my mother-in-law in Peterborough (who, coincidentally, loves to bake) so I enlisted her help in choosing a cookie recipe to share back in the office. We settled on Brazil Nut and Orange Cookies and used the seasonal Mandarin oranges and dried cranberries to replace regular orange and raisins. The result was a tasty, soft cookie that Leslie, our Sales Coordinator and Project Manager dubbed as a ‘breakfast’ cookie (or a nice mid-morning snack with coffee). Who said cookies were only for the afternoon?
The recipe was easy enough for my two year old to help make and has now been written into the big Family Cookbook as a new traditional treat.
Orange & Brazil Nut Cookies
- ½ cup butter
- 2 eggs, beaten
- 1½ white sugar
- 2 cups flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 Tbsp grated Mandarin orange rind
- ¼ tsp lemon extract
- ⅓ cup orange juice
- 1 cup finely chopped (or ground) Brazil nuts
- 1 cup dried cranberries
For the Glaze
- 1 cup icing sugar
- 1 tsp lemon juice
- 1 Tbsp water
Prep and Cook
- Preheat oven to 325°F
- In a large bowl, cream the butter with the sugar. Add the eggs.
- In another bowl, mix the flour, salt and baking powder. Stir dry mixture into the wet mixture.
- Add Mandarin orange rind, orange juice and lemon extract. Stir.
- Fold in cranberries and ¾ of the Brazil nuts.
- Drop spoonfuls of batter onto a non-stick (or greased) cookie sheet and bake for 10 to 12 minutes or until golden brown on edges.
- Prepare icing and spoon a small amount over the hot cookies. Sprinkle with the remaining nuts and let cool.
Good to Know: The beauty of this recipe is that it’s easy enough to switch up the nuts, fruit or even the lemon flavouring to create a whole new cookie.
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