Happy New Year y’all! My first post of the brand new year and it couldn’t be a tastier treat! I know I am a couple of weeks behind in publishing the recipes, but it is better late than never, right! I tried out quite a few new cookie recipes for the Holiday season but this Cranberry Orange Cookies and the Pistachio Snowball Cookies most definitely make it to the ‘my favorite cookies’ list!

The last couple of weeks of last year were super busy – I tried to finish up a month’s worth of work in less than 20 days, planned a short road trip to Chicago to spend Christmas with our good friends, while planning a big party on New Year’s Eve. Now that all that is behind me and I am taking it a little slow this month work-wise, I hope to publish all the posts that has been lying in the draft – a little after the season may be but hey, it will Holiday season again in 10 or so months, right!

Preheat oven to 325 F. Line two cookie sheets with parchment paper.

Pulse the chopped cranberries few times in a food processor. Add the flour, sugar, salt and give it a 2 or 3 more pulses. Now add the chilled butter and pulse till it resembles a crumbly mixture. Next add in the orange zest and juice. Pulse to mix.

Transfer the crumbly mix to a floured surface, knead and roll into a log. Cling wrap the log and chill it for 1 hour. Using a sharp knife cut into 1/4 inch discs.

Arrange the disc of cookies dough on cookie sheet and bake for 14-16 minutes till golden brown around the edges. Transfer the Cranberry Orange Cookies to a wire rack once they are cool enough to be handled. Let the cookies cool down completely before serving. Store in airtight container.