Serves: 5
Total Calories: 358
Yield: 30 cookies

1 cup unbleached all-purpose flour
2 tablespoons confectioners' sugar
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cut into small pieces
1 teaspoon vanilla extract
1 tablespoon cold orange juice
2 to 3 tablespoons ice water
1 large egg, lightly beaten
1 1/2 cups dried sweetened orange flavored cranberries, chopped
2 tablespoons turbinado (raw) sugar, or to taste*

Set Global Sun Oven out to preheat.

Lightly grease or line with parchment paper three small rimmed baking sheets.

Whisk together flour, confectioners' sugar, baking powder, and salt. Mix in butter with hands until the dough is crumbly. Add vanilla, drizzle in orange juice and mix in enough water until the dough holds together and is not at all crumbly.

Cut dough in half and form into two small, rectangles, pressing each side on the work surface to smooth out the edges. They will look like small bricks. Wrap and refrigerate for at least 30 minutes.

Place one piece of dough on a lightly floured work surface. Roll it out to a rectangle that's approx. 10- by 14-inches. It won't be a perfect rectangle and the dough will be very thin. Brush the dough with some of the beaten egg. Spread half of the cranberries (3/4 cup) along one of the long halves of the dough. Fold the other half over the cranberries and roll the dough out a little more, to approx. 6- by 15-inches. Some of the cranberries will poke through.

Brush the dough with some more of the egg and sprinkle with 1 tablespoon of the turbinado sugar.

If you want more uniform cookies trim the ragged edges, these pieces can be baked and consumed before anyone else sees them. If you don't care about appearances, don't bother. Using a pizza cutter cut the dough into three strips lengthwise and five pieces crosswise for a total of 15 cookies.

Transfer the cookies to the prepared baking sheets. They don't expand very much so they can be close together.

Repeat with the remaining dough.

Cookies can be baked all in one go by stacking the baking sheets in a criss-cross manner. Bake until they are a light golden brown, approx. 30 minutes. Cool on a rack.

Makes 30 cookies

* The recipe on the King Arthur Flour website used 1/2 cup coarse white sparkling sugar for the topping. That was too sweet for my taste. If you like a sweeter cookie, add more sugar.

** I don't recommend non-rimmed baking sheets for use in the GSO. Although the leveling tray does a good job of keeping things level, baked goods can easily slide off a flat sheet if there is even a slight incline.

Nutritional Facts:

Serves: 5
Total Calories: 358
Calories from Fat: 125

More Recipes from the Sun Oven Cooking Cookbook:
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Cantuccini
Chocolate and Vanilla Pinwheels
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Solar Baked Oatmeal Bites
Solar Breakfast Bars
Sun Oven Almond Apricot Bars
Sun Oven Almond Macaroons
Sun Oven Coconut Raspberry Bars
Sun Oven Cranberry Orange Garibaldi's
Sun Oven Maple Cookies
Sun Oven Maple-Glazed Bars
Sun Oven Molasses Cookies
Sun Oven Muesli Cookies
Healthy Solar Scones