Cranberry and Orange Noëls
These jeweled cookies are based on Martha Stewart’s Cranberry Noels. I replaced the vanilla with Grand Marnier, the pecans with walnuts and added chopped candied orange pieces.
Preheat the oven to 375F
Prepare cookie sheets with parchment paper, wire racks for cooling
Ingredients
1 cup salted butter at room temperature
3/4 cup sugar
2 Tbs milk
2 tsp Grand Marnier (or 2 tsp pure orange juice)
2-1/2 cups all purpose flour
3/4 cup combination of dried cranberries and candied orange pieces/peel
1/2 cup walnuts, chopped
1/2 cup unsweetened shredded coconut
Directions
Using a stand mixer with a paddle attachment, cream butter and sugar on medium speed until light and fluffy (about 2 minutes). Add the milk and Grand Marnier (or pure orange juice) until just combined.
Using mixer on low speed, gradually add flour, cranberries, walnuts and continue beating until totally combined.
On a clean working surface, divide the dough in half and shape into 2 logs approximately 2 inches in diameter.
Roll in coconut and wrap the logs in cling film. Place in the refrigerator until firm (overnight or for a minimum of two hours).
When firm, use a sharp knife to slice the log into 1 cm thick slices (just under 1/2 inch) and place on cookie sheets lined with parchment.
Bake 10 to 12 minutes until golden (depending on your oven).
Remove from the oven and cool completely on wire racks.
Makes approximately 4 dozen cookies.
