Friday, December 14, 2012


Cranberry Orange Pine Nut Biscuits
makes: approx. 3 dozen

- 1 cup unsalted butter, room temperature
- 3/4 cup sugar- 1 egg- 2 tsp vanilla extract- 2 1/2 cups flour
- a pinch of salt
- 1/2 - 3/4 tsp nutmeg- 1/2 cup dried cranberries, chopped
- 1/2 - 3/4 cup pine nuts
- zest of one medium orange- 2 cups (or more) Demerara sugar for rolling

1. Preheat the oven to 350 F/175 C.
2. Cream the butter and sugar. 
3. Add the egg and vanilla, mix until well combined.
4. Add the flour, salt, nutmeg, orange zest, dried cranberries, and pine nuts.
5. Roll the dough into two logs, about 1-1/2 inches in diameter.
6. Wrap the logs in wax paper and make sure the ends are covered.
7. Chill the dough in the freezer for at least 1 hour.
8. Remove from the freezer and unwrap the dough logs one at a time if necessary. The butter in the dough will melt as the dough sits outside so keep any dough not being immediately used wrapped and in the freezer.
9. Roll the logs in sugar, then slice into 1/4 inch discs.
10. Bake at 350 F/175 C for 15-20 minutes. Thinner slices will bake faster so keep an eye on the ones in the oven!

1. Toss the cranberries with enough flour to coat them. Chop the cranberries by hand or in 
a food processor.
2. I used pine nuts but walnuts, pecans, almonds, and macadamias would work equally well.
3. Before taking the dough out of the freezer, put a generous layer of Demerara sugar in a baking tray or other flat surface with enough room to roll the dough logs. See below...
4. The butter in the dough will start melting with the heat of your hands and make it harder to cut evenly, so work somewhat quickly! Prep your Demerara sugar, baking trays, etc. before taking the dough out of the freezer.

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