I'm excited to be sharing this recipe as part of Cranberry Week - now in its third year! See all the tasty cranberry recipes being shared today below and follow #CranberryWeek on social media for more ideas all week long.
- Buddha's Hand-Cranberry Shortbread from Culinary Adventures with Camilla
- Cranberry Baked Brie from Cookaholic Wife
- Cranberry Fig Sauce from The Redhead Baker
- Cranberry Glazed Carrots from Palatable Pastime
- Cranberry Jam with Bacon and Onions from A Day in the Life on the Farm
- Cranberry Orange Sweet Rolls from The Saucy Fig
- Cranberry Whiskey Sour from Caroline's Cooking
- Dark Chocolate Cranberry Scones from Cooking For My Soul
- Pork Chops with Cranberry Maple Pan Sauce from Karen's Kitchen Stories
- Spiced Cranberry Sangria from A Joyfully Mad Kitchen
Buddha's Hand resembles something that might have surfaced from the benthic zone or something that should be entombed in a jar of formaldehyde in a collector's basement.
But it's a wildly gorgeous citrus fruit that has no juice and no pulp; it's used strictly for the pith and rind. And the scent...it's an alluring blend of citrus and rose. We love it! When I saw this at the market yesterday, I immediately grabbed up four of them. Two other shoppers stopped me in the store: What do you do with that?
We play with them. No, really. So many things...but I have cookies in mind for these lovelies, I said.
- 10 T butter
- 1/2 C granulated sugar
- 2 t pure vanilla extract
- 1 T maple syrup
- 1 egg, beaten
- 2 t Buddha's Hand zest
- 2 T chopped dried cranberries
- 1-3/4 C flour
- granulated sugar, for rolling and sprinkling
Beat the butter and sugar until fluffy. Stir in vanilla extract, maple syrup, and Buddha's Hand zest until well combined. Beat in the egg, then carefully fold in the flour and dried cranberries.
Roll the dough into a long cylinder. Put the dough in plastic wrap and chill for about an hour, until the dough is firm enough to slice.