Tag Archive | cranberries

Cranberry Tangerine Cookies

Plated cookiesA very fond memory I have of growing up in Germany is of baking cookies during the holidays. A popular German tradition is holiday cookie baking, where families will spend several days or even weeks preparing for the holidays by baking dozens and dozens of cookies and lining them in prepared holiday tins. When visiting friends and family you bring a box of cookies as a present and often receive one back. German cookies tend to be less sweet than a typical American cookie and often filled with fruit and nuts. This recipe for Cranberry Tangerine Cookies is inspired by the German cookies you could expect in your tin. Filled with cranberries, almonds, and tangerine, they’re the perfect bit of sweet treat you want.

Cranberry Tangerine Cookies
Yields 4 dozen cookies


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon grated tangerine zest
  • 2 tablespoons tangerine juice
  • 1/4 teaspoon almond extract
  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh cranberries, roughly chopped
  • 1/2 cup toasted almonds, chopped (you can also use walnuts or pecans if you prefer)


  • 1/2 teaspoon grated orange zest
  • 3 tablespoons tangerine juice
  • 1 1/2 cups confectioners’ sugar


1. Preheat oven to 375°. In a large bowl, cream together butter and the brown and white sugar for several minutes.

sugar and butter creamed together

Add the egg, tangerine zest and juice, almond extract, and mix well. Gradually add the flour, baking soda, and salt until well incorporated.

dough with flour

Stir in the cranberries and almonds.

dough with pecans and cranberries

2. Using a cookie scoop or tablespoon, scoop rounded tablespoons of cookie dough on ungreased cookie sheets and bake for 12-14 minutes. Since every oven varies slightly, I always recommend you bake one cookie all by itself to see exactly how long you need. Better to accidentally ruin one cookie than an entire tray!

dough on cookie sheet


baked cookies

3. Transfer from cookie sheet to a cooling rack.

4. While cookies are cooling, mix together the ingredients for the icing.

ingredients for glaze

Using a fork or a whisk, drizzle icing over the cookies.

Iced cookies

Allow icing to set before transferring to cookie tins or eating. Enjoy!

Plated cookies

Cranberry Gobbler Sandwich

Cranberry-GobblerI was in the mood for a really gourmet sandwich to make at home and this was the result. It’s pretty much the ultimate turkey sandwich and a great recipe to hold onto for after Thanksgiving. It features turkey, caramelized onions, melted brie, and cranberry mayo all squeezed between a buttery croissant. It’s a ridiculously tasty sandwich!

Cranberry Gobbler Sandwich
Number of Servings: 4


2 tablespoons butter
1 large onion, sliced into thin rings
Salt and pepper
¼ cup jellied cranberry
¼ cup mayonnaise
4 large bakery croissants, sliced in half lengthwise
12 ounces Wisconsin brie, sliced
8 ounces romaine lettuce
8 ounces honey baked turkey, thick-sliced


1. Heat a skillet over medium high heat and add 2 tablespoons of butter. Add sliced onions to the melted butter, add salt and pepper, and sauté for several minutes until caramelized. Remove onions and set aside.

2. In a bowl, stir together jellied cranberry and mayonnaise. Smear each croissant half with 1 tablespoon of cranberry mayonnaise. Place 2 ounces of turkey on bottom of each croissant. Add 3 ounces of Wisconsin brie on top of the turkey and add a spoonful of caramelized onions on top.

3. Place croissant top halves onto each sandwich. Grill each sandwich in a lightly buttered pan for 2-3 minutes per side, until croissant is golden brown and brie is melted.

4. Remove sandwiches from the skillet and carefully remove tops of each sandwich. Add 2 ounces of lettuce and then replace the top and serve.