Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tablespoon orange zest
- 1/2 cup dried cranberries
- 1/4 cup orange juice
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In another mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the egg and orange zest to the butter mixture and mix until well combined.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Fold in the dried cranberries and orange juice.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Total time: 35 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 17g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the salt accordingly.
- You can use fresh cranberries instead of dried cranberries, but chop them up before adding them to the dough.
- You can use lemon zest and juice instead of orange zest and juice.
Variations:
- Add chopped pecans or walnuts to the dough for extra crunch.
- Drizzle the cooled cookies with a glaze made from powdered sugar and orange juice.
- Use different types of dried fruit, such as raisins or cherries, instead of cranberries.
Tips and tricks:
- Don't overmix the dough, or the cookies will be tough.
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before scooping.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The cookies can be reheated in the microwave for a few seconds or in a 350°F (175°C) oven for a few minutes.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar. Serve with a cup of hot tea or coffee.
Garnishes:
Sprinkle the cookies with chopped nuts or dried fruit before baking.
Pairings:
Serve the cookies with a cup of hot tea or coffee.
Suggested side dishes:
These cookies make a great snack or dessert on their own.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before scooping.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and all utensils before and after handling food.
Food history:
Jodenkoeken are a type of Dutch cookie that originated in the Jewish quarter of Amsterdam. They are traditionally made with almond paste and are often served during Hanukkah.
Flavor profiles:
These cookies are sweet and tangy, with a hint of orange and cranberry.
Serving suggestions:
Serve these cookies as a snack or dessert with a cup of hot tea or coffee.
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Region: Dutch