Orange Cranberry Muffin Cookies

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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!!

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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?!!?

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Oh the holidays … soooo darrrrrnnn tootin fun!!

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Orange Cranberry Muffin Cookies

Cookie Ingredients

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 egg

1/3 cup milk

1 teaspoon orange extract

2 teaspoon mixed peel (or orange zest)

1 cup dried cranberries

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Topping ingredients  

¼ cup flour

¼ cup turbinado sugar

2 tablespoons butter

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Directions

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.

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Dark Chocolate Chunk Mango Coriander Cookies

Hehehe last week I got my official Foodblogger cookie swap e-mail.

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I was pretty much ( read: totally) bouncing off the walls!! I’ve participated in the past and to be honest, there’s nothing that gets me in the holiday spirit more than cookies.

Oh and Santa of course … speaking of which – the big guy made his appearance this past weekend!!

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This of course makes it okay for me to even start talking about Christmas!! Some of our stores have already started playing carols … too early?!? When do you put up your tree? Is it already up? I have a feeling ours won’t go up for at least a couple weeks … I’m thinking at least until the first weekend of December. The holiday season is always a special time for my family and I – and cookies only sweeten the deal.

Even if you’re not quite in the holiday spirit just yet ( and yes, I know there’s still American Thanksgiving) it’s always a good time for cookies!!

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These particular cookies are a new mixture of sweet and savory – they’re cake like and definitely a heightened version of an everyday chocolate chunk cookie. And the colour and smell of the mango baking away are sure to tantalize your taste buds… also, look how yellow they are!!

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Dark Chocolate Chunk Mango Coriander Cookies

1 Large mango; peeled and diced

1/4 cup water

1 cup gran­u­lated sugar

1 Tbsp fresh coriander, minced as fine as possible

1/2 cup shortening

2 eggs

2 cups flour

1/2 tsp salt

1 tsp baking soda

1/2 cup Dark Chocolate Chunks

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Directions:

Pre­heat oven to 325 degrees F.

In a blender / Food processor combine mango and water. Blend to a thick pulp.

In a small bowl, combine sugar and coriander – rub together to flavour the sugar.

In a medium bowl, whisk together flour, salt and baking soda.

In a separate bowl, cream together shortening and sugar mixture.

Add eggs and mango puree.

Fold in dry ingredients, and add in chocolate chunks.

Scoop onto prepared baking sheet and bake for 12 minutes.

Remove from oven and allow to cool.

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