Orange Cranberry Cookies

Precious Nkeih
Precious Nkeih
December 8, 2021
These orange cranberry cookies have a deliciously buttery and festive flavor, plus the delightfully crumbly texture of shortbread. The convection function of the Anova Precision Oven ensures that the cookies bake both evenly and quickly.
Prep Time
Cook Time
Orange Cranberry Cookies
5 (3)
2 sticks (1 cup)
unsalted butter, at room temperature
½ cup
granulated sugar
2 Tbsp
fresh orange juice
1.5 tsp
fresh orange zest, from 1 orange
½ tsp
almond extract
2 cups
all-purpose flour
¼ tsp
½ cup
dried cranberries, finely chopped

1. Cream Butter and Sugar

Combine the butter and sugar in a large bowl. Use an electric hand mixer to beat until light and fluffy, 2 to 3 minutes. Beat in the orange juice, orange zest, and almond extract.
Cream Butter and Sugar

2. Add Dry Ingredients

On low speed, beat in the flour and salt until the mixture forms a soft dough. Beat in the cranberries until combined.
Add Dry Ingredients

3. Roll and Chill

Place the dough on parchment paper and roll tightly into a log. Tightly twist the ends to seal. Refrigerate for 2 hours or freeze for 30 minutes.
Roll and Chill

4. Preheat the Oven and Prepare Pan

When you’re ready to bake, turn on the oven. Line two sheet pans with parchment paper.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear

5. Slice

Slice the chilled dough into rounds about 1/4-inch thick. Transfer the rounds to the prepared pans.

6. Bake

Transfer one pan of cookies to the oven and bake the cookies until set, about 10 minutes. (The cookies will still be very soft after baking. Avoid touching them so you don't break them before they cool down.) Repeat with the remaining sheet pan of cookies.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:10 Timer

7. Cool and Serve

Let the cookies cool completely on the sheet pan. They’ll firm up as they cool. Serve with milk or tea.
Cool and Serve
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