Cranberry cookies with orange glaze *jb
5 1/2 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Granulated sugar |
| ¾ | cup | Packed brown sugar |
| ½ | cup | Butter, softened |
| ¼ | cup | Milk |
| 2 | tablespoons | Orange juice |
| 1 | Egg | |
| 3 | cups | Flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| 2½ | cup | Coarsely chopped cranberries |
| 1 | cup | Chopped nuts |
| ½ | cup | Butter |
| 2 | cups | Powdered sugar |
| ½ | teaspoon | Grated orange peel |
| 2 | To 4 tb orange juice | |
Directions
ORANGE GLAZE
Heat oven to 375. Lightly grease cookie sheet. Mix sugars and butter in large bowl. Stir in milk, orange juice and egg. Stir in flour, baking powder, salt and baking soda. Stir in cranberries and nuts. Drop by rounded teaspoonfuls onto cookie sheet. Bake 10 to 15 minutes or until light brown around the edges. Immediately remove from cookie sheet; cool. Drizzle with Orange Glaze.
Orange Glaze:
Heat butter in 2-quart saucepan until melted. Stir in powdered sugar and orange peel. Stir in orange juice, 1 tbsp. at a time, until thin enough to drizzle.
Recipe from Betty Crocker.
Julie's notes: I used packaged dried cranberries that had a texture like raisins. These cookies were delicious! Also, I don't think you need quite as much flour as is called for, but the 3 cups came out ok.