- 3 CUPS OF ALL PURPOSE FLOUR
- 1/2 CUP OF RICE FLOUR
- 2 CUPS UNSALTED BUTTER COLD + CUT INTO 1/4 INCH CUBES
- 1 CUP SUPERFINE GRANULATED SUGAR + 1/2 CUP OF ADDITIONAL SUPERFINE SUGAR FOR AFTER BAKING.
- 3/4 CUP OF MINI CHOCOLATE CHIPS
- 1/2 CUP OF DRIED CRANBERRIES CHOPPED INTO SMALL PIECES
- ZEST OF 1 ORANGE.
- FOR THIS RECIPE YOU NEED A COOKIE CUTTER OR EVEN A ROUND CUP THAT COULD CUT 2 INCH ROUND SHAPES.
- PREHEAT OVER TO
300°F + PUT OVEN RACKS IN UPPER AND LOWER THIRDS OF OVEN.
- IN A BOWL WHISK TOGETHER FLOURS AND SET ASIDE
- IN SEPARATE BOWL, GENTLY WORK THE BUTTER + 1 CUP OF SUGAR WITH HANDS UNTIL COMBINED.
- DON'T OVER HANDLE BUTTER SUGAR MIXTURE.
- STIR IN CHOCOLATE CHIPS, CRANBERRIES + ORANGE ZEST
- GRADUALLY WORK IN FLOUR MIXTURE INTO BUTTER MIXTURE UNTIL THE DOUGH COMES TOGETHER IN A SMOOTH BALL
- PLACE DOUGH OUT ON LIGHTLY FLOURED SURFACE AND ROLL IT OUT TO 1/4 INCH THICKNESS
- USE ROUND COOKIE CUTTER TO CUT 40 ROUNDS
- ARRANGE COOKIES ON 2 PARCHMENT LINED BAKING SHEETS WITH SPACE BETWEEN THEM
- BAKE FOR 15-20 MINS UNTIL COOKIES ARE FIRM TO TOUCH AND HAVE COLOR.
- ROTATE SHEETS HALFWAY THROUGH TO MAKE SURE COOKIES BAKE EVENLY.
- REMOVE COOKIES FROM OVEN + IMMEDIATELY SPRINKLE LIGHT COATING OF SUPERFINE SUGAR.
- ALLOW TO COOL THEN TRANSFER THEM TO RACK TO COOL COMPLETELY.
- ENJOY!
