Fruit of the Week: Orange pt. 3

– Great source of vitamin C
– The white part of the rind is a source of pectin (great source of fiber) and has nearly the same amount of vitamin C as the flesh and other nutrients
– Orange peel is edible and has higher contents of vitamin C, more fibre, and contains citral (helps our body synthesize vitamin A)
– WARNING: It is recommended that you only eat the peel of organic oranges to avoid pesticides and herbicides

Cranberry Orange Cookies

Cranberry Orange Cookies
Makes 48 cookies

1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped walnuts (optional)

1/2 teaspoon grated orange zest
3 tablespoons orange juice
1 1/2 cups confectioners’ sugar (aka icing sugar)

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth.
3. Beat in the egg until well blended.
4. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice.
5. Combine the flour, baking soda and salt; stir into the orange mixture.
6. Mix in cranberries and if using, walnuts, until evenly distributed.
7. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
8. Cookies should be spaced at least 2 inches apart.
9. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden.
10. Remove from cookie sheets to cool on wire racks.
11. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners’ sugar until smooth.
12. Spread over the tops of cooled cookies.
13. Let stand until set.
14. Enjoy!


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