Day 9: Orange Cranberry Thumbprint Cookies
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Friday, December 21, 2012
12/21/12 at 4:02 AM
Find the winning cookies and more.
Editor's note: The Tulsa World asked for your best cookie recipes. This is the ninth of 12 chosen to win a year's supply of Hiland Dairy milk. Find a new story and recipe each day in the Scene section until Dec. 24.
Someday when Julie Rittenoure's daughter is old enough, she will have a host of original cookie recipes to make with her mother.
Rittenoure invented the Orange Cranberry Thumbprint Cookies that she shared with the Tulsa World. It's a tart, delicate cookie with a spiced cranberry filling.
"I have a little girl who is 16 months old, and I have always loved cookies since I was a little girl myself," Rittenoure said. "I wanted to create new cookie recipes that I can pass down to her."
She won a sweepstakes prize for her Snickerdoodles at the Tulsa State Fair, so she was encouraged to enter the Hiland Dairy 12 Days of Cookies contest.
One reason that her fruit-filled cookie stood out is because she makes the filling from scratch.
"That is how I do all my baking. Everything is from scratch. I don't use pre-fabricated or boxed ingredients," Rittenoure said.
When considering the orange cranberry cookies, Rittenoure researched what ingredients would taste good with cranberries.
"I know both orange and lemon go really good with cranberries, and I do like orange in a cookie. I researched cookie bases and then tweaked them and came up with my own," Rittenoure said.
ORANGE CRANBERRY THUMBPRINT COOKIES
3/4 cup unsalted butter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1/8 teaspoon orange extract
1 tablespoon grated orange zest
1 3/4 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1. Preheat oven to 350 degrees. Cream the butter and sugar together. Add egg yolks, vanilla, orange extract and grated orange zest. Combine flour, baking powder and salt in separate bowl and mix well.
2. Pour in flour mixture until all ingredients are incorporated. Lightly grease cookie sheet. Roll dough into small balls and take thumb or use the back of a 1/2 teaspoon to press into the cookie dough. Once cookie is done baking, take the 1/2 teaspoon and press into the cookie to create more of an indention while it cools.
3. Bake in oven for 12-14 minutes. Let cool for two minutes on baking sheet then remove from pan to cool completely.
4. Fill the indention with the cranberry mixture and then sprinkle powdered sugar on top of cookie. It is best to make the cranberry mixture beforehand.
12 ounce bag of whole cranberries
1 3/4 cup sugar
1/2 cup water
1/2 teaspoon cinnamon
1/2 teaspoon of ginger
1/8 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon cloves
1. Mix all ingredients together in sauce pan. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes or until it starts to thicken.
2. Transfer sauce to a separate bowl and let cool for 2 minutes then refrigerate for at least 1 hour before using.
Nicole Marshall Middleton 918-581-8459
CHRISTOPHER SMITH/ Tulsa World