Farkleberry tarts and cookies have a long history in Pittsburgh dating back to the early 1970s. They also have been known as an initiative around the holidays to raise money for the Children's Hospital of Pittsburgh Foundation's Free Care Fund, thanks to KDKA and Oakmont Bakery.
This is the farkleberry recipe Chef Anthony and Pittsburgh Penguin Kris Letang made during our Children's Hospital Foundation benefit.
Farkleberry Cookie Recipe (Yields 24 cookies)
Items Needed:
- 2 cookie sheets
- Mixer with paddle attachment spatula
- Parchment paper
- Measuring cups and spoons
- Cookie cooling rack
- Large spoon to drop cooking on pan
Ingredients:
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup softened butter
- ¼ cup orange juice
- 1 egg
- 3 tablespoons grated orange zest
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 1 cup confectioners’ sugar to dust
Directions:
- Pre-heat oven to 375 degrees. Line baking sheet with parchment paper and lightly grease to ensure no cookies stick
- In mixing bowl fitted with paddle attachment combine white sugar, brown sugar, and butter until creamed
- Add egg along with orange juice, and zest to the butter and sugar mixture. mix on low until fully incorporated
- Next add baking soda, baking powder, salt, and flour
- Stir in the cranberries and white chocolate, fold gently
- Using larger spoon place cookie dough using the drop method 2 inches apart on tray
- No more than 12 per tray
- Bake 10 to 12 minutes or until edges are starting to brown
- Cool for five minutes before serving
- To serve sprinkle with confectionary sugar