Cranberry-Orange Cookies

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.3 cup cranberry juice cocktail 
• 0.8 cup cranberries dried
• 1 large eggs lightly beaten
• 2 cups flour all-purpose
• 0.8 cup granulated sugar 
• 0.3 teaspoon ground allspice 
• 1 pinch ground cloves 
• 1.5 teaspoons orange zest finely grated
• 0.5 teaspoon food coloring red
• 0.5 teaspoon salt 
• 1 stick butter unsalted cold cut into small pieces
• 0.5 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• baking sheet
• baking paper
• oven
• plastic wrap

Directions

1. Pulse the dried cranberries and granulated sugar in a food processor until the cranberries are finely ground and the sugar turns red.
2. Add the flour, baking powder, orange zest, salt, allspice and cloves and pulse to combine.
3. Add the butter and pulse until the mixture looks like coarse meal.
4. Combine the cranberry juice, food coloring and vanilla in a small bowl and add to the food processor along with the egg; pulse until a dough forms.
5. Transfer the dough to a bowl, cover with plastic wrap and refrigerate until firm, about 1 hour.
6. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
7. Roll heaping teaspoonfuls of dough into balls, then roll the balls in sanding sugar and arrange about 1 1/2 inches apart on the prepared baking sheets.
8. Bake, switching the position of the pans halfway through, until the cookies are just set on top and golden on the bottom, 18 to 24 minutes.
9. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
10. Photograph by Johnny Miller