Cranberry-Orange Nutcracker Cookies

These cookies... taste just like the holidays should!! These cookies are the “cousin” to our old friend Salted Caramel Turtle Bars... so good... so cherry and really easy to make!  I hope you’ll love them as much as our family.

Get the recipe:

Cranberry-Orange Nutcrackers
Karri Perry, Blue Ribbon Kitchen

 Crust:

1 cup all-purpose flour + 1 tsp. for pressing the dough into the pan

6 tbs softened unsalted butter

3 Tablespoons sugar 

1/2 tsp salt 

1/2 tsp vanilla

1 large egg

Filling:

1/2 cup light brown sugar

1 Stick unsalted butter (8 Tablespoons)

1/4 cup maple syrup

2 Tablespoons dark corn syrup

1 cup chopped pecans

1 cup dried cranberries 

1 teaspoon orange zest

1 Tablespoon fresh orange juice 

1/8 teaspoon salt

Orange Drizzle:

4 Tablespoons confectioner’s sugar

2 Tablespoons heavy cream

2-3 teaspoons fresh orange juice

1/2 teaspoon orange zest

Preheat oven to 350 degrees 

Using middle oven rack

Using a 9 or 10-inch tart pan, place a parchment round in the bottom of the pan. (Give a light coating of non-stick spray)

In a medium bowl, add the 1 cup of flour, sugar and salt.  Mix in the softened butter with a fork or pastry blender until combined.  Add the egg, and vanilla and mix gently until a soft dough forms.

Place the dough onto the center of the parchment lined tart pan.  Sprinkle the dough with 1 teaspoon of flour to help the dough not to stick to hands. Begin by gently pressing the dough to 1/4-inch thickness, filling the tart pan and allowing the dough to fill the fluted edges of the pan. Helpful Tip: Using the bottom of an empty measuring cup and a light sprinkle of flour, tamp the dough evenly into the pan and up the edges. Dock the dough with a fork.

Bake the dough on the middle rack of a 350 degree oven for 7-10 minutes.

While the crust bakes in the oven, create the filling.  On the stovetop in a saucepan, heat the butter, light brown sugar, maple syrup, dark corn syrup and salt. Stir until melted and bubbly. Mix in the chopped pecans and dried cranberries. Turn off the heat and mix in the zest and fresh orange juice.

Place the tart pan with the par-baked crust on a rimmed baking sheet.

Pour the hot buttery pecan, orange-cranberry mixture into the partially baked crust.  Continue baking for 25 minutes more on the middle rack.  (The rimmed baking sheet will help to catch any drips, should there be any.)

After 25 minutes, remove from the oven and allow to cool. After cooled, lift the cookies from the tart pan, placing on a cutting board. Slide the parchment paper out from under the crust and discard.  Cut the cookies into skinny 2-inch wedges.

Orange Drizzle:

Stir together the confectioner’s sugar, heavy cream, orange juice and zest.  Fill a piping bag with the icing mixture, snip a tiny opening and then drizzle the icing over the cooled and sliced cookies.

 

This recipe can also be made in an 8X8 casserole or baking pan with 2-inch sides. Line with parchment paper.  Create a slight overhang with the parchment for ease of removing the finished cookies. Cut into bars instead of wedges.

My tart pans were from Joann’s.  They can also be purchased online.

Enjoy!