Cranbery Cookies

My favorite Christmas cookie? It's not what you'd think. My mother makes these cranberry cookies every holiday season. They're an unusual cookie: They're not too sweet and have a consistency almost like a small cake, rather than a cookie. I made them myself last week for a cookie swap with my fellow ShelterPop bloggers, and, if I do say so myself, they came out perfectly. Personally, I like one with my second cup of coffee mid-morning. Don't skip the brown-butter glaze--it makes the cookie!

Cranberry Cookies
from Betty Crocker’s Christmas

1 cup granulated sugar
¾ cup brown sugar
½ cup butter, softened (margarine may be used)
¼ cup milk
2 Tb orange juice
1 Tb. grated orange peel
1 egg
3 cups all-purpose flour (up to half may be whole wheat—try to fine “white” whole wheat)
1 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
2-2½ cups coarsely chopped cranberries (frozen ok—chop while frozen)
1 cup chopped walnuts (or other nuts)
Browned butter glaze (at bottom)

1. Heat oven to 375o.
2. Mix sugars and butter, then stir in milk, orange juice, egg (and orange peel).
3. Stir in remaining ingredients and drop by rounded teaspoonfuls about 2 inches apart onto greased baking sheet.
4. Bake until light brown, about 10-15 minutes.
5. Cool slightly and then spread with glaze.

Browned Butter Glaze
1. Heat 1/3 cup of butter over low heat until golden brown; cool slightly.
2. Stir in 2 cups of powdered sugar and 1 ½ teaspoons vanilla.
3. Beat in 2 to 4 tablespoons of hot water until smooth and of desired consistency.