Yield: 24 cookies
Active Time: 15 minutes Total Time: 60 minutes
Ingredients:
3/4 cup dried cranberries
1 ½ cups unbleached all-purpose flour
Zest of one orange
¼ tsp. baking soda
¼ tsp. salt
6 T. unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg
½ tsp. vanilla extract
1/3 cup well-shaken buttermilk
Instructions:
- Line 2 large baking sheets with parchment paper or silicone liners. Preheat the oven to 350°F.
- Put the dried cranberries in a small bowl with hot water. Allow them to sit for a couple of minutes. Then drain. This just plumps them up:)
- In a medium bowl, whisk together the flour, zest, baking soda, and salt.
- In the bowl of a stand mixer, beat the butter briefly, until creamy. Add the sugar, and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat briefly again.
- Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed. Add in the dried cranberries.
- Drop the dough by level tablespoons onto the prepared baking sheets, leaving about 1 ½ inches between each cookie. Bake, 1 sheet at a time, for about 11 minutes per batch. Cookies will be pale on top, with a little brown around the edges. Cool the cookies on the baking sheet for 1 minute; then transfer them to a wire rack.