The other day I was baking snacks for a party. I’d planned to make bread but realized I was out of yeast. Not wanting to go out to the store in the rain for the second time that day, I called my neighbor, who sure enough, had yeast! (Thank you Bella!) As a thank you, I whipped up these cookies to deliver across the hall. These cookies are modified from a recipe from a cookbook called Cooking With Nonna.
Technically, these cookies could be filled with any jam or preserves you’d like, but the orange and cranberry combination is perfect for the fall and winter. This recipe makes about 8 cookies but could easily be doubled so both you and a friend could enjoy them!
For the filling:
12 oz cranberries
1 cup water
5 tbs sugar
6 drops orange essential oil or 1/2 tsp orange extract
For the cookie dough:
1 1/4 cup flour
4 drops orange essential oil or 1/4 tsp orange extract
1/4 tsp lemon juice
1/4 cup white sugar
1 tsp cream
3 tbs flavorful olive oil
1/2 plus 1/4 tsp baking powder
1/4 tsp vanilla extract
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a saucepan, simmer together 12 oz of cranberries, five tablespoons of sugar, orange essential oil and water together on medium heat until cranberries pop and soften, forming a delicious cranberry jam. Feel free to add more sugar to taste.
- In a bowl, beat 1 egg and sugar with a whisk until the mixture is slightly foamy and fully combined. This took me about 2 minutes.
- Add the olive oil, lemon juice, flour, baking powder and orange oil and mix until fully combined and dough is formed.
- Scoop 1- 1 1/2 tablespoons of dough and use wet hands to form the dough balls into discs.
- Scoop 1 teaspoon of cranberry jam into the center of each disc.
- With wet hands, form another flat disc of dough to cover each cookie. Press the seams with your fingers to seal in the jam.
- Beat one egg with one teaspoon of cream and brush this mixture over each cookie.