Cranberry Orange Tea Cakes

 

1/2

cup sweetened dried cranberries

1

teaspoon Gold Medal® all-purpose flour

3/4

cup margarine or butter, softened

1/2

cup granulated sugar

1

egg

2

tablespoons sour cream

1

tablespoon grated orange peel

1/2

teaspoon orange extract

2

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1/4

teaspoon salt

1/2

cup powdered sugar

• 1 Heat oven to 325°F. In small bowl, toss cranberries and 1 teaspoon flour; set aside.
• 2 In large bowl, beat margarine and granulated sugar with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg, sour cream, orange peel and orange extract until smooth.
• 3 Beat in 2 cups flour, the baking soda and salt on low speed until well blended. Stir in cranberry mixture. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet.
• 4 Bake 12 to 15 minutes or until bottoms are light golden. Immediately remove from cookie sheet to cooling rack. Sprinkle tops with powdered sugar. Cool completely, about 15 minutes.