The fine folks over at Glutino sent me a slew of baking mixes that I am just now working my way through. Their classic Sugar Cookie baking mix is a fan favorite so I was more than happy to break open the box and create something yummy. Deviating from the standard recipe found on the package (of course) I thought of this A+mazing soft, chewy, thick and biscuit like tea cookie. What better way to celebrate winter then with the flavor combination of cranberries and orange?
These Cranberry Orange Pecan Tea Cookies came out tastier than I could have imagined. I was surprised at how simple the directions were only calling for butter or margarine and two eggs. I was expecting a flatter crispier cookie but I was pleasantly surprised at their biscuit/cakey texture. The addition of toasted pecans elevate these cookies to something magical; the perfect accompaniment to morning, afternoon or evening tea. Glutino’s sugar cookie mix is the perfect base as a stand alone sugar cookie or your very own tastey creation.
Rating 5/5
Cranberry Orange Pecan Tea Cookies
1 box of Glutino Sugar Cookie Mix
6 tablespoons softened butter or vegan margarine (I used real butter for this recipe)
2 large eggs
½ teaspoon pure orange extract
1 tablespoon ground cinnamon
2 tablespoons orange zest
1 tablespoon juice from a fresh orange
½ cup dried cranberries
½ cup chopped pecans, toasted
Orange Glaze
½ cup confectioners sugar
3 tablespoons juice from a fresh orange
2 tablespoons orange zest
2. Preheat oven to 350 degrees
3. In the bowl of a stand mixer beat butter until fluffy.
4. Add one box of baking mix and mix until just combined.
5. Add eggs, vanilla, orange zest, orange extract, and orange juice.
6. Fold in dried cranberries and pecans
7. Using a large cookie scoop, scoop and place dough 2-inches apart.
8. Bake for 14-16 minutes or until edges are lightly golden.
9. Allow cookies to rest for 2 minutes prior to transferring to a wire rack to cool completely.
Mix ingredients for orange glaze and drizzle over cooled cookies
