For the Cranberry Filling:
24 Oz Fresh Cranberries
1/2 Cup Sugar
1 Tsp Pure Orange Extract
For the Cookie:
2.25 Cups Flour
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Cup Unsalted Butter, softened
1/2 Cup Light Brown Sugar
1 Large Egg
1 Tsp Pure Vanilla Extract
For the Cranberry Filling
1. Combine the cranberries and the sugar in a medium saucepan and cook for 10 minutes, or until the cranberries are split. Let cool. Add the extract. Set aside.
For the Cookie:
1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9" X 13" baking dish with butter.
1. In a medium bowl, whisk together the flour, slat, and baking soda. Set aside.
2. In a large bowl, cream together the butter and the brown sugar. Add in the egg and vanilla extract and mix complexly.
3. Add the flour mixture to the butter mixture and mix until just combined. Divide the dough in half.
4. Press half of the dough into the bottom of the prepared dish. Layer with the cranberry filling and then drop the remaining cookie dough on the top of the cranberry filling. Bake for 30 minutes or until the cookie top is golden brown.
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