Cranberry and Orange Cookies

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	12 mins
Total Time	12 hrs 42 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

60 g cranberries, dried
300 grams flour
120 g suar, white
220 g butter or mararine
2 teaspoons orange peel, grated
1 teaspoon vanilla extract or sachet bourbon vanilla sugar

Also:

4 tablespoon sugar, white

Instructions

Chop the cranberries on a board the day before. Put the cranberries with the remaining ingredients in a bowl and knead into a smooth dough. Shape the dough into a thick, 20 cm long roll and then roll it in the sugar. Wrap the dough in foil and put it in the refrigerator overnight.
Tip: I chilled my roll for almost 24 hours. Then it was super cut with a large chef`s knife.
The next day, preheat the oven to 175 ° C top / bottom heat or 150 ° C circulating air. Cover 3 baking sheets with parchment paper.
Cut the rolling pin with a sharp knife into 5 mm thin slices and spread them on the baking sheets. Put the trays individually or together with circulating air for about 10 - 12 minutes in the hot oven.
Let the biscuits cool down on a cake rack and after they have cooled down completely store them in a tin can in layers, separated by greaseproof paper.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.