Santa came early to my house because my new appliances are here! I seriously used my cooktop and ovens and the refrigerator was dying a slow death. Since we were switching from white to stainless and because GE was offering such great rebates, we decided to replace everything. My hubby is currently installing everything, so the kitchen is a total disaster zone. I’ll hide in the office for now and write about the next cookie on my list: Cherry Orange Coins.
I made these for our school’s staff luncheon, along with the Lacy Coconut Crisps and Eggnog Sugar Cookies. This recipe was also from Martha Stewarts Holiday Cookie guide. They originally asked for dried cranberries, but I only had dried cherries, so I used them instead. The cookies are tasty, but a tad plain.
I think some orange zest would really boost the wow factor and changed the recipe to include it. The recipe also said to refrigerate for at least 30 minutes, but I found the dough needed to harden more so you could cut them just right, so an hour in the fridge should do the trick.
I should have chopped the dried cherries even more. The finer they are chopped, the better the cookie will hold its shape. I also pressed the cookie rounds in a little orange sugar for some orange flavor, since I didn’t have orange zest in my dough.
I really liked how these turned out (with my modifications, of course). It’s a simpler cookie, not covered in powdered sugar or icing. And you could totally use other dried fruits to make these jeweled cookies sparkle. Just make sure you chop them finely.
It’s a beautiful morning here in San Diego, and since I can’t be in the kitchen, I think I will go outside and soak up some sun. For those of you buried in snow, whip up a batch of cookies to put a smile on your face!
- 1 cup butter, unsalted, softened
- 3/4 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup cherries, dried, finely chopped
- 1 orange, grated zest only
- In a medium-sized bowl cream together butter, powdered sugar and vanilla with a wooden spoon.
- Add flour and salt and stir until well combined.
- Mix in cherries and orange zest.
- Dived dough into quarters. On a parchment paper, shape each portion into a log about 1 1/2 inches in diameter and 4 inches long.
Wrap logs tightly in parchment paper.
- Chill for 1 hour or up to 1 day. Dough can also be wrapped tightly in plastic and frozen up to 1 month.
- Preheat oven to 325ºF.
- With a sharp knife, slice dough into 1/4-inch thick rounds. Rotate log as you cut to keep it from flattening.
- Place rounds onto a baking sheet lined with parchment paper or silicone baking mat 1 inch apart.
- Bake for 10 minutes, then rotate cookie sheet. Bake for an additional 10-15 minutes, or until edges are golden.
- Let cookies cool on baking sheet 5 minutes.
- Transfer cookies to cooling rack using a small spatula and let cookies cool completely.
- Cookies can be stored in an airtight container between layers of parchment paper at room temperature for up to 2 weeks.
Serving Suggestions: You can also sprinkle cookies with orange sugar instead of using orange zest. Also try with dried cranberries, dried apricots or your favorite dried fruits. Be sure they are finely chopped or cookies will not hold it's shape and crack.