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Thursday, May 10, 2012

Cranberry Orange Poppy Seed Cookies

Let me be kind and give you the heads up.  These cookies are seriously addicting.  You may want to turn back.  If you are still here, then you're welcome.  It may seem silly to make a big deal out of cookies, but it is rare that I come across a cookie recipe I just love.  You see, I am very picky about them.  I've only come across one other recipe for chocolate chip cookies (I have yet to share with you) that makes me want to 'veg' on the couch and eat the whole batch.  This is why my thighs hate me and I grudgingly had to take up running.  I kid, I kid-I love running.  Most times:).  But these cookies do not help my goal to eat less sweets!

This is my first cookie recipe labeled as a 'slice-and-bake cookie' and I totally get what Joy says in her book. You can slice these cookies for days on end!  It's mesmerizing, and each slice reveals something slightly different than the previous.  The vibrant color of the cranberry and poppy seed really pops with small orange zest flecks...I am definitely a color junky.  I'm totally hooked! The possible combinations are endless with these cookies. 

I don't know if these cookies turned out so well due to the fact that I just cracked open a new bottle of vanilla from Mexico, but regardless, they are delicious.  The combination of cranberries, orange zest and poppy seeds works wonders together (as well as butter and sugar-obviously! haha:)).  I made these cookies twice in 3 days.  You are correct.  I am obsessed!  I wasn't happy with the size of the first results of the cookies, so instead of making two logs, I made one large one, yielding less results (22-24 cookies as opposed to 36-40). I will include what I did below as opposed to writing Joy's methods.  I do recommend waiting overnight as opposed to 3 hours prior to slicing these cookies-I felt that they were easier to slice and that they baked better.  

I hope you love these cookies as much as I do...they are outstanding, perfect for any occasion, including a Mother's Day Tea:).  With saying that, I would like to express my many thanks and gratitude towards mom.  She has been such a huge inspiration for me, I don't think my passion with baking and cooking would have existed without her.  She has always been there for me, and has been such a hard-worker her entire life.  I'm so thankful for her.  Make sure you spoil your Mom this Sunday, May 13th! 

Cranberry Orange Poppy Seed Cookies
Makes approximately 2 dozen cookies

2 cups all purpose flour
pinch of salt

1 cup unsalted butter, softened
2/3 cup powdered sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract

2 teaspoons orange zest
3/4 cup dried cranberries
1 tablespoon poppy seeds

In a medium bowl, whisk together the flour and salt. Set aside.

In a bowl of a stand mixer with a paddle attachment, beat together the butter and sugar on medium speed until soft and creamy, about 2 minutes. Add in the egg, yolk, vanilla and beat until well blended, another 2 minutes. Stop the mixer to scrape down the bowl as necessary.  (The second time around I used good old elbow grease and didn't notice any changes to the taste or texture. It just takes a little longer!)

Add the flour mixture, orange zest, cranberries and poppy seeds all at once to the egg mixture and beat on low until just incorporated. Stop the mixer and finishing incorporating the ingredients with a spatula.

Place the dough on a sheet of waxed paper. Press the dough into a log of 9 inches in diameter and length. Roll into plastic wrap and  chill for at least 3 hours, although overnight is best.

When ready to bake, place racks in the middle and upper third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper and set aside (You may also butter the pans if no parchment paper is available)

Remove the dough from the refrigerator and unwrap.  Using a sharp knife, slice the dough into 1/3-inch-thick rounds.  Place on baking sheet 1 inch apart.

Bake for 12 to 15 minutes, or until barely browned around the edges. Remove from the oven and cool on the sheet for 10 minutes before removing to a wire rack to cool completely.

Cookies will last, well wrapped at room temperature for up to 4 days.

Source: slightly adapted from Joy the Bakers Cookbook
My family, excluding my older sister Charlee


  1. Great post, Helena! I love what you did with the pictures, and the recipe looks delicious! I can't wait to try it! :)

  2. Love this combination of flavors! These sound dangerously good. Beautiful photos, as well. :D

    1. Thanks Willow!! :) It's true..they are. Hence I made them twice in three days! So yummy!



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