Cranberry-Orange Cookies

1. 1

   Pulse the dried cranberries and granulated sugar in a food processor until the cranberries are finely ground and the sugar turns red.

2. 2

   Add the flour, baking powder, orange zest, salt, allspice and cloves and pulse to combine.

3. 3

   Add the butter and pulse until the mixture looks like coarse meal.

4. 4

   Combine the cranberry juice, food coloring and vanilla in a small bowl and add to the food processor along with the egg; pulse until a dough forms.

5. 5

   Transfer the dough to a bowl, cover with plastic wrap and refrigerate until firm, about 1 hour.

6. 6

   Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

7. 7

   Roll heaping teaspoonfuls of dough into balls, then roll the balls in sanding sugar and arrange about 1 1/2 inches apart on the prepared baking sheets.

8. 8

   Bake, switching the position of the pans halfway through, until the cookies are just set on top and golden on the bottom, 18 to 24 minutes.

9. 9

   Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

10. 10

    Photograph by Johnny Miller

* Per serving · 4 servings · Values may vary.