These cranberry orange cookies are a delicious holiday treat

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Holiday cookie baking is in full swing. Decorated sugar cookiesgingerbread cut-outs and other popular sweets are being baked, boxed and eaten by people all over the world this season.

 

But if your sweet tooth prefers some different flavors, there’s a cookie recipe you need to try. This cookie combines the classic holiday flavors of cranberry and orange and brings them to the dessert tray, rather than presenting them as a mere side dish on the dinner table. And its sweet, yet tart taste will be a welcome change to the menu!

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Danelle of Let’s Dish shared her Cranberry Orange Cookie recipe with us, and we can’t wait to add this drop cookie to our sweet smorgasbord!

 

“Honestly, these cookies are just about perfect,” Danelle wrote in the recipe post. “They are soft and chewy, just like a good cookie should be. And orange and cranberry is such a wonderful holiday flavor combination.”

 

Besides the refreshing flavors, we love that these cranberry orange cookies are from a drop dough recipe. A drop cookie is a no-fuss, no-muss dough mixture that you bring together and simply drop onto a cookie sheet with a spoon. There’s no special technique required. Just drop and bake!

 

The ingredients for these cranberry orange cookies are easy to find in your local grocery store. Many of them you probably already have in your kitchen pantry. They include butter, several types of sugar, eggs, flour, baking soda, baking powder and salt. You’ll also use dried cranberries, not fresh.

 

Each batch from the recipe makes 24-36 cookies, depending on what size drops you form on the cookie sheet. They also come together and bake quickly: You need only 25 minutes of total time, from preparation to pulling your cookies out of the oven.

 

Get the full instructions on how to make these cranberry orange cookies from Let’s Dish. We think these cookies might make a delicious new holiday baking tradition you can incorporate into your celebrations for years to come!

 

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This article
originally appeared on 
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MediaFeed.org.

 

 

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For most American kids in the 20th century, what would vacation travel have been without a roadside stop at the family’s favorite fast-food joint?

The 20th century was a heyday for restaurant chains with funky decor and colorful mascots. As times have changed, many of those childhood favorites have become extinct or critically endangered.

As much as we may miss these establishments, there’s a reason they’re no longer on the menu.

 

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In the 1960s, you’d be hard pressed to find one of the 1,000-plus Howard Johnson restaurant parking lot that wasn’t full at lunchtime. Now, there’s only one left standing in Lake George, New York, and it’s seen plenty a sparse lunch hour.

The company’s hotel chain is still alive and well, with over 500 working facilities, but gone are the days when the restaurant served the most meals outside of homes in America (second only to the Army).

Novelties like fried clam strips and signature ice cream have lost their appeal in a health-and-budget-conscious society. These days, the expensive, less-than-fresh food just doesn’t cut it anymore.

One souvenir of Howard Johnson’s menu: The 28 flavors of ice cream it famously boasted inspired Burt Baskin and Irv Robbins to offer 31 flavors — one for each day of the month.

 

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In 1926, Chock Full o’Nuts opened as a counter to buy — you guessed it — nuts. Pre-shelled and ready to snack on, the treat became an unaffordable luxury during the Great Depression, so the stores rebranded to sell coffee and sandwiches for a reasonable price.

The Chock Full o’Nuts television jingle of the ’50s and ’60s featured the lyrics, “Chock full o’Nuts is that heavenly coffee, better coffee Rockefeller’s money can’t buy.” That dig at New York Governor Nelson Rockefeller (owner of South American coffee interests) brought a lawsuit and compelled the chain to change the lyric to “a millionaire’s money.”

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Farrell’s ice cream parlor, known for its singing waiters, train whistles, and Tiffany-style lamps along with generous ice-cream scoops and the famous Zoo sundae, closed its last location in Brea, Califiornia, in 2019. The brand was born in 1963 and grew to include 130 locations around the country, most of which closed in the ‘90s.

Marcus Lemonis, who owns the brand, told the OC Register that this isn’t necessarily the end of the road.  “I’ll hold onto it until I find another opportunity, even a smaller concept like a quick serve, and trademark it,” he said. “I’ll put it on the shelf and wait for the right window.”

 

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With 826 locations across the nation, it was known for its flaky Alaska pollock, daring use of vinegar as a condiment for French fries, and bright yellow-and-green awning. Now there are three original locations still in Ohio and a scattering of outlets that have partnered with Nathan’s Hot Dogs along the New York coast.

 

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`1975 saw the rise of this Minneapolis-based Tex-Mex chain known for its chimichangas and fried ice cream in an era when Mexican food was still exotic in many parts of the country.

The 237 locations dropped to 144 by the early 2000s thanks to increased competition, and the chain finally collapsed when a shipment of green onions imported from Mexico caused a hepatitis outbreak in 2003, sickening 636 people and killing four.

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The Ponderosa Steakhouse, a Western-style steakhouse chain that began in Indiana in 1968 as the brainchild of two eager restaurateurs without much experience. The chain did fairly well and engaged in some fierce competition with a similar chain, Bonanza, both of which were bought by FAT brands in 2017.

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Opened in 1954 with high hopes of joining the likes of McDonald’s and Burger King, Burger Chef invented the kids’ meal prototype of including a toy with a child’s portion burger and fries.

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