Name: Cranberry Orange Sandwich Cookies
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 1/2 cup butter, softened -; 1 cup sugar -; 1 large egg, room temperature -; 3 tablespoons frozen orange juice concentrate, thawed -; 1 tablespoon grated orange zest -; 1-1/2 cups all-purpose flour -; 2 tablespoons cornstarch -; 1/2 teaspoon baking powder -; 1/4 teaspoon baking soda -; 1/4 teaspoon salt -; 1 cup dried cranberries, finely chopped -; Filling: -; 1/2 cup butter, softened -; 2 tablespoons frozen orange juice concentrate, thawed -; 1/2 teaspoon grated orange zest -; 1/2 teaspoon vanilla extract -; 2 cups confectioners' sugar -

Ingredients for - Cranberry Orange Sandwich Cookies

1. 1/2 cup butter, softened

2. 1 cup sugar

3. 1 large egg, room temperature

4. 3 tablespoons frozen orange juice concentrate, thawed

5. 1 tablespoon grated orange zest

6. 1-1/2 cups all-purpose flour

7. 2 tablespoons cornstarch

8. 1/2 teaspoon baking powder

9. 1/4 teaspoon baking soda

10. 1/4 teaspoon salt

11. 1 cup dried cranberries, finely chopped

12. Filling:

13. 1/2 cup butter, softened

14. 2 tablespoons frozen orange juice concentrate, thawed

15. 1/2 teaspoon grated orange zest

16. 1/2 teaspoon vanilla extract

17. 2 cups confectioners' sugar

How to cook deliciously - Cranberry Orange Sandwich Cookies

1 . Stage

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange juice concentrate and orange zest. In another bowl, whisk flour, cornstarch, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in cranberries.

2 . Stage

Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in flour. Press cookies with bottom of glass to flatten, re-dipping in flour as needed. Bake 8-10 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely.

3 . Stage

In a small bowl, beat butter, orange juice concentrate, orange zest and vanilla until light and fluffy. Gradually beat in confectioners' sugar. Spread filling on bottoms of half of the cookies; cover with remaining cookies.