We’ve got some cookie, cake, muffin top, biscuit type action happening here!!
These cookies are daaaarrrrnnn tootin fun #DTF ( Name that show, and no – not jersey shore), but I don’t know if I can actually call them a cookie.
Can we just call them breakfast?! Oranges, cranberries and muffin top crumble?!?! Wait, does that kind of remind you of a coffee cake.
I feel like my recipe is going through an identity crisis!!
Does it all cancel out, if it’s deeeelicious?!
Heh – the weather around Toronto is also going through a bit of an identity crisis — I know I will regret these words come February but it’s December uno and I haven’t seen any snow … HOW THE HECK WILL WE HAVE CHRISTMAS WITHOUT SNOW?!?! In random news, did anyone go black Friday shopping?!? Cyber Monday clicking?!!?
Oh the holidays … soooo darrrrrnnn tootin fun!!
Orange Cranberry Muffin Cookies
1 1/2 cups flour
½ cup cake flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup butter, softened
1 cup sugar
1/3 cup milk
1 teaspoon orange extract
2 teaspoon mixed peel (or orange zest)
1 cup dried cranberries
¼ cup flour
¼ cup turbinado sugar
2 tablespoons butter
In a small bowl, combine topping ingredients. Set aside until you are ready to use.
Combine flours, baking powder, and sea salt in a bowl, set aside.
In a bowl cream together butter and sugar. Add in egg and beat until combined. Add milk, and orange extract.
Slowly add dry ingredients into the wet ingredients, and mix until combined. Gently fold in mixed peel and cranberries.
Refrigerate the dough for at least one hour.
Once chilled, scoop out large balls, placing at least an inch apart on your prepared baking tray. Top with prepared topping .
Bake for 15 minutes, at 325.
Allow to cool on baking sheet for at least 5 minutes, before transferring to a wire rack.