Cranberry and Orange Cookies

Ingredients:

• 3/4 cup dried cranberries
• 3/4 cup sugar
• 2 cups premium wheat flour
• 1.5 tsp baking powder
• 1.5 tsp finely grated orange zest
• 1/2 tsp salt
• 1/4 tsp ground allspice
• A pinch of ground cloves
• 110 g cold unsalted butter, cut into small pieces
• 1/4 cup cranberry juice cocktail
• 1/2 tsp red food coloring
• 1/2 tsp vanilla extract
• 1 large egg, lightly beaten
• Red granulated sugar for decoration

Preparation:

1. In a food processor, combine dried cranberries and granulated sugar until the berries are finely ground and the sugar turns red.
   
   Add the flour, baking powder, orange zest, salt, allspice, and cloves and mix. Add the butter and mix until the mixture resembles coarse flour.
2. In a small bowl, combine the cranberry juice, food coloring, and vanilla. Add to the bowl of a food processor along with the egg; process until a dough forms. Transfer the dough to the bowl, cover with plastic wrap, and refrigerate until firm, about 1 hour.
3. Position racks at the top and bottom of the oven and preheat to 180°C.
   
   Line two baking sheets with parchment paper. Scoop out one heaping teaspoon of dough and roll into balls. Roll them in red sugar and arrange them on the prepared baking sheets, spacing them 4 cm apart.
4. Bake the cookies, rotating the baking sheets halfway through, until the tops are set and the bottoms are golden brown, 18 to 24 minutes. Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.