16 : 25 {cozy in the kitchen}

It's snowing!


I prefer to enjoy the quietly falling snow from the kitchen.
When activities are canceled because of snow, I bake.

Working on pomanders at the counter, while I make...


these morsels of deliciousness.

I love cranberry-orange anything, so when I saw this recipe for a more healthful cookie...
well, I couldn't make them fast enough. Dad, you will love these!

Cranberry Orange Coconut Cookies
recipe from Passionate Homemaking

Here is the recipe as I made it. My kids would have probably appreciated sweetened dried cranberries instead of fresh, but I love the burst of tart surrounded by sweet that the fresh cranberries give.

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup extra virgin coconut oil
  
• 1 1/2 cups turbinado raw sugar (original recipe called for rapadura/sucanat)
  
• 1 egg
• 2 teaspoons grated orange zest
• 1 teaspoon vanilla extract
• 2 tablespoons orange juice
  
• 2 1/2 cups unbleached white flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped fresh cranberries
• 3/4 cup unsweetened dried coconut flakes

Directions:

1. In a large bowl, with a mixer on medium speed, beat butter/coconut oil, raw sugar, egg, orange peel, orange juice, and vanilla until smooth and light.

2. In a medium bowl, mix flour, baking soda, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 1-2 minutes. You may have to add 1 more Tablespoon orange juice to get it to come together. Mix in cranberries and coconut flakes.

3. Shape dough into 1-inch balls and place about 2 inches apart on a greased or parchment lined baking sheet.

4. Bake in a 350° degrees until cookie edges just begin to brown, 12-15 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). Let cookies cool on sheets for 5 minutes, then use a spatula to transfer to racks to cool completely.

Yield: 4 dozen.