These biscuits are perfect for a Christmas treat - filled with cranberries and pecans. You can freeze the cookie dough in logs for up to one month just transfer from freezer to fridge 20min before baking, to make it easier to slice.
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Yields:
32
Prep Time:
20 mins
Cook Time:
12 mins
Total Time:
32 mins
Cal/Serv:
113
Ingredients
225g
(8oz) softened, unsalted butter
75g
(3oz) caster sugar
2 large egg yolks
finely grated zest 1 orange
75g
(3oz) pecans, chopped
75g
(3oz) dried cranberries, finely chopped
1/2 tsp ground cinnamon
200g
(7oz) plain flour
Directions
Step 1
In a large mixing bowl, beat the butter until softened, add the sugar and beat until light and smooth. Beat in the egg yolks and a pinch of salt. Fold in the orange zest, pecans, cranberries and cinnamon, followed by the flour until just incorporated. Divide mixture in 2 and spoon dough on to 2 large squares of
clingfilm, form into 2 disc shapes, wrap and chill for 30 min to firm slightly.
Step 2
Remove from the fridge. Unwrap the dough and roll into two logs about 5cm (2in) thick. Re-wrap in clingfilm, chill for 20min or follow freezing instructions.
Step 3
Heat the oven to 180°C (160°C fan) mark 4. Line two baking sheets with baking parchment. Unwrap the chilled cookie logs and slice into 1cm (½in) rounds. Transfer rounds to baking sheet, spaced about 4cm (1½in) apart. Bake for
12min, then leave to cool for 10min on baking sheet before transferring to a cooling rack to cool completely.
Freeze ahead
Freeze cookie logs for up to one month. Transfer from freezer to fridge 20min before baking, to soften slightly for easier slicing. Put sliced rounds on baking sheets spaced about 4cm (1½in) apart and bake on the top and middle shelves of the oven, at 180°C (160°C fan) mark 4 for 15min until golden. Leave on baking tray to cool for 10min, then transfer to a wire rack to cool completely.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
